Abstract
Amino acids produced by microbial process are generally L-forms. The stereospecificity of the amino acids produced by fermentation makes the process advantageous compared with synthetic process. Microorganisms employed in microbial process for amino acid production are divided into 4 classes; wild-type strain, auxotrophic mutant, regulatory mutant and auxotrophic regulatory mutant. Using such mutants of Corynebacterium glutamicum all the essential amino acids but L-methionine are now being produced by “direct fermentation” from cheap carbon sources such as carbohydrate materials or acetic acid.
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© 1978 Plenum Press, New York
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Nakayama, K., Araki, K., Kase, H. (1978). Microbial Production of Essential Amino Acids with Corynebacterium Glutamicum Mutants. In: Friedman, M. (eds) Nutritional Improvement of Food and Feed Proteins. Advances in Experimental Medicine and Biology, vol 105. Springer, Boston, MA. https://doi.org/10.1007/978-1-4684-3366-1_31
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DOI: https://doi.org/10.1007/978-1-4684-3366-1_31
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