®®®® SIIA Público

Título del libro: Encyclopedia Of Food Microbiology: Second Edition
Título del capítulo: Fermentation (Industrial): Production of Amino Acids

Autores UNAM:
SERGIO SANCHEZ ESQUIVEL;
Autores externos:

Idioma:
Inglés
Año de publicación:
2014
Palabras clave:

Amino acids; Corynebacterium glutamicum; Fermentation; L-Glutamic acid; L-Isoleucine; L-Lysine; L-Phenylalanine; L-Threonine; L-Tryptophan; L-Tyrosine


Resumen:

Fermentative production of amino acids is an important goal of modern biotechnology. Through fermentation, microorganisms growing on inexpensive carbon and nitrogen sources can produce a wide array of valuable products, including amino acids. The amino acid market is more than $7 billion and affects mainly the food, pharmaceutical, and cosmetics industries. In terms of tons of amino acids produced by fermentation, l-glutamate is the most important amino acid produced per year, followed by l-lysine. The bacteria producing these amino acids are among the top in fermentation titers lead by Corynebacterium glutamicum as the best producer. © 2014 Elsevier Ltd. All rights reserved.


Entidades citadas de la UNAM: