Microbial Production of L Amino Acids Book

Microbial Production of L Amino Acids


  • Author : Robert Faurie
  • Publisher : Springer
  • Release Date : 2003-07-01
  • Genre: Science
  • Pages : 185
  • ISBN 10 : 9783540459897

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Microbial Production of L Amino Acids 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.

Amino Acid Fermentation Book

Amino Acid Fermentation


  • Author : Atsushi Yokota
  • Publisher : Springer
  • Release Date : 2017-05-11
  • Genre: Science
  • Pages : 310
  • ISBN 10 : 9784431565208

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Amino Acid Fermentation 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.

Nutritional Improvement of Food and Feed Proteins Book

Nutritional Improvement of Food and Feed Proteins


  • Author : Mendel Friedman
  • Publisher : Springer Science & Business Media
  • Release Date : 2013-03-09
  • Genre: Science
  • Pages : 882
  • ISBN 10 : 9781468433661

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Nutritional Improvement of Food and Feed Proteins 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.

Recent Progress in Microbial Production of Amino Acids Book

Recent Progress in Microbial Production of Amino Acids


  • Author : Hitoshi Enei
  • Publisher : CRC Press
  • Release Date : 1989
  • Genre: Technology & Engineering
  • Pages : 140
  • ISBN 10 : 288124324X

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Recent Progress in Microbial Production of Amino Acids 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

Microbial Production of L Amino Acids Book

Microbial Production of L Amino Acids


  • Author : Brigitte Bathe
  • Publisher : Springer Science & Business Media
  • Release Date : 2003-01-17
  • Genre: Science
  • Pages : 185
  • ISBN 10 : 9783540433835

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Microbial Production of L Amino Acids 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.

Microbial Production of Food Ingredients  Enzymes and Nutraceuticals Book

Microbial Production of Food Ingredients Enzymes and Nutraceuticals


  • Author : Brian McNeil
  • Publisher : Elsevier
  • Release Date : 2013-03-21
  • Genre: Technology & Engineering
  • Pages : 656
  • ISBN 10 : 9780857093547

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Microbial Production of Food Ingredients Enzymes and Nutraceuticals Excerpt :

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals. Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids. Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing. Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins Begins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungi Analyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids

Microbial Production of L Amino Acids Book

Microbial Production of L Amino Acids


  • Author : Robert Faurie
  • Publisher : Springer
  • Release Date : 2002-11-14
  • Genre: Science
  • Pages : 185
  • ISBN 10 : 354043383X

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Microbial Production of L Amino Acids 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.

Systems Metabolic Engineering Book

Systems Metabolic Engineering


  • Author : Christoph Wittmann
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-06-15
  • Genre: Medical
  • Pages : 388
  • ISBN 10 : 9789400745346

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Systems Metabolic Engineering Excerpt :

Systems Metabolic Engineering is changing the way microbial cell factories are designed and optimized for industrial production. Integrating systems biology and biotechnology with new concepts from synthetic biology enables the global analysis and engineering of microorganisms and bioprocesses at super efficiency and versatility otherwise not accessible. Without doubt, systems metabolic engineering is a major driver towards bio-based production of chemicals, materials and fuels from renewables and thus one of the core technologies of global green growth. In this book, Christoph Wittmann and Sang-Yup Lee have assembled the world leaders on systems metabolic engineering and cover the full story – from genomes and networks via discovery and design to industrial implementation practises. This book is a comprehensive resource for students and researchers from academia and industry interested in systems metabolic engineering. It provides us with the fundaments to targeted engineering of microbial cells for sustainable bio-production and stimulates those who are interested to enter this exiting research field.

Microbial Biotechnology Book
Score: 4
From 3 Ratings

Microbial Biotechnology


  • Author : Yuan Kun Lee
  • Publisher : World Scientific
  • Release Date : 2006
  • Genre: Science
  • Pages : 794
  • ISBN 10 : 9789812566768

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Microbial Biotechnology Excerpt :

In the second edition of this bestselling textbook, new materials have been added, including a new chapter on real time polymerase chain reaction (RTPCR) and a chapter on fungal solid state cultivation. There already exist a number of excellent general textbooks on microbiology and biotechnology that deal with the basic principles of microbial biotechnology. To complement them, this book focuses on the various applications of microbial-biotechnological principles. A teaching-based format is adopted, whereby working problems, as well as answers to frequently asked questions, supplement the main text. The book also includes real life examples of how the application of microbial-biotechnological principles has achieved breakthroughs in both research and industrial production.Although written for polytechnic students and undergraduates, the book contains sufficient information to be used as a reference for postgraduate students and lecturers. It may also serve as a resource book for corporate planners, managers and applied research personnel.

Amino Acid Biosynthesis     Pathways  Regulation and Metabolic Engineering Book

Amino Acid Biosynthesis Pathways Regulation and Metabolic Engineering


  • Author : Volker F. Wendisch
  • Publisher : Springer Science & Business Media
  • Release Date : 2007-03-24
  • Genre: Science
  • Pages : 413
  • ISBN 10 : 9783540485964

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Amino Acid Biosynthesis Pathways Regulation and Metabolic Engineering 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.

Microbial Metabolism and Disease Book

Microbial Metabolism and Disease


  • Author : Elena L. Paley
  • Publisher : Elsevier
  • Release Date : 2021-04-15
  • Genre: Science
  • Pages : 306
  • ISBN 10 : 9780323884457

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Microbial Metabolism and Disease Excerpt :

Microbiome Metabolic Pathways and Disease provides insight into the interaction of microbial metabolic pathways in the human body and the impact these can have on a variety of diseases. By analyzing these pathways the book seeks to investigate how these metabolic processes can be targeted and manipulated in order to treat various disorders and diseases. Topics covered in the book include microbial shikimate pathways, protein biosynthesis, tryptophan metabolites, microbiome metabolic engineering, fecal microbiota transplantation, and virulence factors. Additionally, a variety of conditions are covered, such as disorders associated with metabolic syndromes, serotonin syndromes, Alzheimer's disease, and Covid-19, providing a detailed overview of how metabolic pathways of microbiome can impact health and disease in the human body. Explores microbial metabolic pathways in the human body and implications for disease Investigates specific steps involved in metabolic reactions in the human microbiome, including shikimate pathways and tryptophan pathways Considers a variety of diseases and disorders, such as Alzheimer's disease, metabolic syndromes, Crohn's disease and Covid-19 Includes analysis of various amino acids and enzymes in microbial and human cells and how these can impact health

Biotechnology of Amino Acid Production Book

Biotechnology of Amino Acid Production


  • Author : Kō Aida
  • Publisher : Elsevier Science Limited
  • Release Date : 1986
  • Genre: Amino acid synthesis
  • Pages : 340
  • ISBN 10 : STANFORD:36105032983632

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Biotechnology of Amino Acid Production 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.

Biotechnological Innovations in Food Processing Book

Biotechnological Innovations in Food Processing


  • Author : BIOTOL
  • Publisher : Butterworth-Heinemann
  • Release Date : 2014-06-28
  • Genre: Technology & Engineering
  • Pages : 312
  • ISBN 10 : 9781483294452

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Biotechnological Innovations in Food Processing Excerpt :

A thorough examination of the ways in which recent biotechnological developments have led to improvements in food processing. Deals with biotechnology based processes currently in use by or available to the food industry. Building on a series of case studies selected to illustrate the diversity of applications it clearly shows that biotechnology can and will benefit the food industry. The need for a cost-effective training scheme for new and existing staff at all levels has been met by the University of Greenwich (formerly Thames Polytechnic) and the Open University of the Netherlands. As part of the European Community Education and Technology Training initiative (COMETT) and in conjunction with a number of other leading UK and European universities, they have developed BIOTOL, a training scheme in biotechnology using open learning materials, which will provide tailor-made courses, flexible in content, pace and place.