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Microbial Production of L-Amino Acids
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Description for Microbial Production of L-Amino Acids
Paperback. Series: Advances in Biochemical Engineering/Biotechnology. Num Pages: 198 pages, 12 black & white tables, biography. BIC Classification: PSB; PSG; TCB; TDC. Category: (P) Professional & Vocational. Dimension: 234 x 156 x 10. Weight in Grams: 320.
It was in 1908, when Prof. Kinue Ikeda, grandfather of Dr. T. Ikeda, a Japanese chemist discovered glutamic acid as a flavoring component in seaweed ("Kon bu") and soy hydrolysates. After neutralization with caustic soda, he isolated Mono Sodium Glutamate (MSG), a flavor enhancer that represented the initial product for the company Ajinomoto. The company's name is synonymous with its first product and MSG was setting the stage for large scale production of amino acids. MSG is still today's most important amino acid and flavor enhancer. This was not only the birth of the first industrial scale amino acid production ... Read more
It was in 1908, when Prof. Kinue Ikeda, grandfather of Dr. T. Ikeda, a Japanese chemist discovered glutamic acid as a flavoring component in seaweed ("Kon bu") and soy hydrolysates. After neutralization with caustic soda, he isolated Mono Sodium Glutamate (MSG), a flavor enhancer that represented the initial product for the company Ajinomoto. The company's name is synonymous with its first product and MSG was setting the stage for large scale production of amino acids. MSG is still today's most important amino acid and flavor enhancer. This was not only the birth of the first industrial scale amino acid production ... Read more
Product Details
Format
Paperback
Publication date
2010
Publisher
Springer-Verlag Berlin and Heidelberg GmbH & Co. KG Germany
Number of pages
198
Condition
New
Series
Advances in Biochemical Engineering/Biotechnology
Number of Pages
185
Place of Publication
Berlin, Germany
ISBN
9783642077753
SKU
V9783642077753
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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