Amino Acid Fermentation
This book presents the latest findings on amino acid fermentation and reviews the 50-year history of their development. The book is divided into four parts, the first of which presents a review of amino acid fermentation, past and present. The second part highlights selected examples of amino acid f...
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| Otros Autores: | , |
| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Tokyo :
Springer Japan
2017.
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| Colección: | Advances in Biochemical Engineering/Biotechnology ;
159. Springer eBooks. |
| Acceso en línea: | Conectar con la versión electrónica |
| Ver en Universidad de Navarra: | https://innopac.unav.es/record=b35720621*spi |
Tabla de Contenidos:
- 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.
