| Chapter title |
Present Global Situation of Amino Acids in Industry
|
|---|---|
| Chapter number | 23 |
| Book title |
Amino Acid Fermentation
|
| Published in |
Advances in biochemical engineering biotechnology, January 2016
|
| DOI | 10.1007/10_2016_23 |
| Pubmed ID | |
| Book ISBNs |
978-4-43-156518-5, 978-4-43-156520-8
|
| Authors |
Naoto Tonouchi, Hisao Ito, Tonouchi, Naoto, Ito, Hisao |
| Abstract |
At present, amino acids are widely produced and utilized industrially. Initially, monosodium glutamate (MSG) was produced by extraction from a gluten hydrolysate. The amino acid industry started using the residual of the lysate. The discovery of the functions of amino acids has led to the expansion of their field of use. In addition to seasoning and other food use, amino acids are used in many fields such as animal nutrients, pharmaceuticals, and cosmetics. On the other hand, the invention of the glutamate fermentation process, followed by the development of fermentation methods for many other amino acids, is no less important. The supply of these amino acids at a low price is very essential for their industrial use. Most amino acids are now produced by fermentation. The consumption of many amino acids such as MSG or feed-use amino acids is still rapidly increasing. |
Mendeley readers
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 61 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Student > Bachelor | 10 | 16% |
| Student > Master | 9 | 15% |
| Researcher | 8 | 13% |
| Student > Ph. D. Student | 7 | 11% |
| Student > Doctoral Student | 3 | 5% |
| Other | 4 | 7% |
| Unknown | 20 | 33% |
| Readers by discipline | Count | As % |
|---|---|---|
| Biochemistry, Genetics and Molecular Biology | 13 | 21% |
| Chemistry | 7 | 11% |
| Agricultural and Biological Sciences | 4 | 7% |
| Chemical Engineering | 3 | 5% |
| Engineering | 3 | 5% |
| Other | 7 | 11% |
| Unknown | 24 | 39% |