Microbial Production of L-Amino Acids
Broschiertes Buch

Microbial Production of L-Amino Acids

Versandkostenfrei!
Versandfertig in 6-10 Tagen
150,99 €
inkl. MwSt.
Weitere Ausgaben:
PAYBACK Punkte
75 °P sammeln!
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 ...