Amino acid fermentation. (2017)

• Record Type: Book
• Further Information: Note: Atsushi Yokota, Masato Ikeda Editors.
• Editors: Yokota, Atsushi; Ikeda, Masato
• Contents: Part I. Situation and history of amino acid fermentation.- Present global situation of amino acids in industry.- Discovery and History of Amino Acid Fermentation.- Early history of the breeding of amino acid-producing strains.- Part II. Examples of amino acids fermentation.- Glutamate fermentation-2: Mechanism of L-glutamate overproduction in Corynebacterium glutamicum.- Lysine Fermentation – History and Genome Breeding.- Branched-chain amino acids.- L-Cysteine metabolism and fermentation in microorganisms.- L-Methionine Production.- Part III. Recent Advances in amino acid fermentation research.- Boosting anaplerotic reactions by pyruvate kinase gene deletion and phosphoenolpyruvate carboxylase desensitization for glutamic acid and lysine production in Corynebacterium glutamicum.- Exporters for production of amino acids and other small molecules.- Novel technologies for optimal strain breeding.- Microbial production of amino acid-related compounds.- Part IV. Future prospective of amino acid fermentation.- New functions and potential applications of amino acids.- Toward sustainable amino acid production.
• Publisher Details: Tokyo : Springer
• Publication Date: 2017
• Copyright Date: 2017
• Extent: 1 online resource (310 pages)
• Subjects: 661.8; Amino acids -- Synthesis; Fermentation
• Languages: English
• ISBNs: 9784431565208
• Related ISBNs: 9784431565185
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.