Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Amino Acid Fermentation
Download Amino Acid Fermentation full books in PDF, epub, and Kindle. Read online Amino Acid Fermentation ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Amino Acid Fermentation by : Atsushi Yokota
Download or read book Amino Acid Fermentation written by Atsushi Yokota and published by Springer. This book was released on 2017-05-11 with total page 309 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 fermentation in more detail, while the third focuses on recent advanced technologies. The last part introduces readers to several topics for future research directions in amino acid production systems. A new field, “amino acid fermentation”, was created by the progress of academic research and industrial development. In 1908, the Japanese researcher Kikunae Ikeda discovered glutamate as an Umami substance. Then a new seasoning, MSG (monosodium glutamate), was commercialized. Although glutamate was extracted from the hydro-lysate of wheat or soybean in the early days, a new production method was subsequently invented – “fermentation” – in which glutamate is produced from sugars such as glucose by a certain bacterium called Corynebacterium. The topic of this volume is particularly connected in a significant way with biochemical, biotechnological, and microbial fields. Both professionals in industry and an academic audience will understand the importance of this volume.
Book Synopsis Nutritional Improvement of Food and Feed Proteins by : Mendel Friedman
Download or read book Nutritional Improvement of Food and Feed Proteins written by Mendel Friedman and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 879 pages. Available in PDF, EPUB and Kindle. Book excerpt: The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto phan) and legumes (which are often poor sources of methionine). Moreover, these commodities are principle sources of protein for much of the earth's rapidly growing population. At the current annual growth rate of about 2 percent, the world population of about 4 billion will increase to 6.5 billion by the year 2000 and to 17 billion by the year 2050. Five hundred milliQn people are presently estimated to suffer protein malnutrition, with about fifteen thousand daily deaths. The ratio of malnourished to adequately nourished will almost surely increase. For these reasons, and especially in view of the limited availability of high quality (largely animal) protein to feed present and future populations, improvement of food and feed quality is especially important.
Book Synopsis Applications of Biotechnology in Traditional Fermented Foods by : National Research Council
Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Book Synopsis Biotechnology of Amino Acid Production by : Kō Aida
Download or read book Biotechnology of Amino Acid Production written by Kō Aida and published by Elsevier Science & Technology. This book was released on 1986 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: During the past few decades, microbiologists and biochemists have introduced molecular biology and genetic engineering to the field of applied and industrial microbiology. Amino acid fermentation is the practical result of biotechnology which integrates microbiology, biochemistry and chemical engineering. This volume discusses the general aspects of amino acid fermentation fundamental to industrial use. The microorganisms and their biosynthetic pathways and related enzymes are described in detail in order to clarify the regulatory mechanism of the microbial metabolism. In particular, the various amino acids are treated separately in individual chapters, including descriptions of the development of biochemical processes. The book covers general and specific aspects of microbiology research, past, present and future.
Book Synopsis Amino Acid Biosynthesis – Pathways, Regulation and Metabolic Engineering by : Volker F. Wendisch
Download or read book Amino Acid Biosynthesis – Pathways, Regulation and Metabolic Engineering written by Volker F. Wendisch and published by Springer Science & Business Media. This book was released on 2007-03-24 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents the current knowledge of fundamental as well as applied microbiology of amino acids. Coverage details the amino acid biosynthetic pathways, their genetic and biochemical regulation, transport of amino acids and genomics of producing microorganisms. The book also examines the metabolic engineering of microorganisms for the biotechnological production of amino acids for use as pharmaceuticals and as food and feed additives.
Book Synopsis Biochemistry of the Amino Acids by : Alton Meister
Download or read book Biochemistry of the Amino Acids written by Alton Meister and published by . This book was released on 1965 with total page 748 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Microbial Production of L-Amino Acids by : Robert Faurie
Download or read book Microbial Production of L-Amino Acids written by Robert Faurie and published by Springer. This book was released on 2003-07-01 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume deals with "Microbial Production of L-Amino Acids" and presents five comprehensive, expert and actual review articles on the modern production of Amino Acids by application of biotechnologically optimized microorganisms. This includes not only the modern techniques of enzyme, metabolic and transport engineering but also sophisticated analytical methods like metabolic flux analysis and subsequent pathway modeling. A general review about industrial processes of Amino Acid production provides a comprehensive overview about recent strain development as well as fermentation technologies. It was our special interest to focus the other articles on the most important and best selling amino acids on the world market i.e. L-Glutamate, L-Lysine and L-Threonine. The authors of this special volume have contributed significantly to the progress of Amino Acid biotechnology in the last decades and earn our special gratitude and admiration for their expert review articles.
Book Synopsis Microbial Production of L-Amino Acids by : Robert Faurie
Download or read book Microbial Production of L-Amino Acids written by Robert Faurie and published by Springer Science & Business Media. This book was released on 2003-01-17 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume deals with "Microbial Production of L-Amino Acids" and presents five comprehensive, expert and actual review articles on the modern production of Amino Acids by application of biotechnologically optimized microorganisms. This includes not only the modern techniques of enzyme, metabolic and transport engineering but also sophisticated analytical methods like metabolic flux analysis and subsequent pathway modeling. A general review about industrial processes of Amino Acid production provides a comprehensive overview about recent strain development as well as fermentation technologies. It was our special interest to focus the other articles on the most important and best selling amino acids on the world market i.e. L-Glutamate, L-Lysine and L-Threonine. The authors of this special volume have contributed significantly to the progress of Amino Acid biotechnology in the last decades and earn our special gratitude and admiration for their expert review articles.
Book Synopsis Recent Progress in Microbial Production of Amino Acids by : Hitoshi Enei
Download or read book Recent Progress in Microbial Production of Amino Acids written by Hitoshi Enei and published by CRC Press. This book was released on 1989 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: With emphasis on recent advances, this book describes the microbial method of amino acid production: the breeding of amino acid-producing microorganisms, the direct fermentation method, the precursor addition method, the enzymatic method, and biochemical engineering aspects. Annotation copyrighted by Book News, Inc., Portland, OR
Book Synopsis Prokaryotic Metabolism and Physiology by : Byung Hong Kim
Download or read book Prokaryotic Metabolism and Physiology written by Byung Hong Kim and published by Cambridge University Press. This book was released on 2019-05-16 with total page 509 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extensive and up-to-date review of key metabolic processes in bacteria and archaea and how metabolism is regulated under various conditions.
Book Synopsis Enzymes of Two Clostridial Amino-acid Fermentation Pathways by : Gloria Eloisa Herrmann Twarz
Download or read book Enzymes of Two Clostridial Amino-acid Fermentation Pathways written by Gloria Eloisa Herrmann Twarz and published by . This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Corynebacterium glutamicum by : Nami Tatsumi
Download or read book Corynebacterium glutamicum written by Nami Tatsumi and published by Springer Science & Business Media. This book was released on 2012-08-14 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt: Corynebacterium glutamicum was discovered in Japan in 1956 as a natural glutamate producer. Its “microbial factory” qualities, such as its physiological plasticity and robust catalytic functionalities, have since facilitated the development of efficient production processes for amino acids, nucleotides and vitamins. This monograph illustrates how the information gleaned from complete genome sequencing allows the rational engineering of the entire cellular metabolism and how systems biology permits the further optimization of C. glutamicum as a biocatalyst. Aspects of gene regulation, metabolic pathways, sugar uptake, protein secretion, cell division and biorefinery applications highlight the enormous biotechnological and biorefinery potential.
Book Synopsis Branched-chain Amino Acid Fermentation by a Marine Spirochete by : Caroline S. Harwood
Download or read book Branched-chain Amino Acid Fermentation by a Marine Spirochete written by Caroline S. Harwood and published by . This book was released on 1982 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Lactic Acid Fermentation of Fruits and Vegetables by : Spiros Paramithiotis
Download or read book Lactic Acid Fermentation of Fruits and Vegetables written by Spiros Paramithiotis and published by CRC Press. This book was released on 2017-02-03 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. For this purpose, an international group of experts was invited to contribute their knowledge and experience in a highly informative and comprehensive way. The book consists of fourteen chapters. The first five chapters integrate aspects that apply to all products. Then, chapters 6 to 9 are dedicated to products that have met commercial significance and have been extensively studied, i.e. sauerkraut, kimchi, fermented cucumbers and olives. In chapters 10 to 13, regional products with great potential from Asia, Europe and Africa, as well as lactic acid fermented juices and smoothies, are presented and thoroughly discussed. Finally, chapter 14 discusses the fields in which intensive study is expected to take place in the coming years.
Book Synopsis Industrial Biotechnology by : Christoph Wittmann
Download or read book Industrial Biotechnology written by Christoph Wittmann and published by John Wiley & Sons. This book was released on 2017-03-06 with total page 642 pages. Available in PDF, EPUB and Kindle. Book excerpt: The latest volume in the Advanced Biotechnology series provides an overview of the main product classes and platform chemicals produced by biotechnological processes today, with applications in the food, healthcare and fine chemical industries. Alongside the production of drugs and flavors as well as amino acids, bio-based monomers and polymers and biofuels, basic insights are also given as to the biotechnological processes yielding such products and how large-scale production may be enabled and improved. Of interest to biotechnologists, bio and chemical engineers, as well as those working in the biotechnological, chemical, and food industries.
Book Synopsis Molecular Biology of The Cell by : Bruce Alberts
Download or read book Molecular Biology of The Cell written by Bruce Alberts and published by . This book was released on 2002 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Industrial Aspects of Biochemistry and Genetics by : Gurdal N. Alaeddinoglu
Download or read book Industrial Aspects of Biochemistry and Genetics written by Gurdal N. Alaeddinoglu and published by Springer. This book was released on 2013-04-05 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book includes the proceedings of a NATO Advanced Study Institute held at Cesme (Turkey), from September 4 to 14, 1983. Recent advances in molecular biology have generated a wave of excitement about the prospective application of novel micro biological techniques in a wide range of industrial roles. The new methodology, brought about by recombinant DNA technology, has given the biologist direct access to the genome which in turn, envisages the adaption of certain microorganisms to industrial production, much higher yields of such products as antibiotics and enzymes by biotechnological industry, and the industrial production of sub stances which occur in nature in very low concentrations and cannot be economically recovered. In the chapters that follow, the accomplishments and the promise of genetic engineering and industrial microbiology are set forth by its practitioners. We greatly acknowledge the help of those in preparation of the individual manuscripts and our thanks to all participants of the meeting for their particular efforts. Nafi G Alaeddinoglu Arnold L Demain Giancarlo C Lancini v CONTENTS Plasmid Incompatibility and Replication . . . . . . . . .. . 1 A. Tolun A Transposable Element from Halobacterium halobium 9 which Inactivates the Bacteriorhodopsin Gene M. ~im~ek Streptomycete Plasmid Cloning Vectors 19 C.J. Thompson and J.E. Davies Genetic Instability in Streptomyces 27 R. Hutter and G. Hintermann Novel Techniques for Breeding of Microorganisms and Application of the Microorganisms to Production of Glutathione . . . . . . . . 35 A. Kimura 49 Amino Acid Overproduction . . . .
