Titlebook: Amino Acid Fermentation; Atsushi Yokota,Masato Ikeda Book 2017 Springer Japan KK 2017 Amino acid.Fermentation.Industrial production.Bacter

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https://doi.org/10.1007/978-3-7091-9875-9n, .-cysteine has been mainly produced by protein hydrolysis. Due to environmental and safety problems, synthetic or biotechnological products have been preferred in the market. Here, we reviewed .-cysteine metabolism, including biosynthesis, degradation, and transport, and biotechnological producti

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https://doi.org/10.1007/978-3-7091-9875-9r medical supplies and drugs. It functions not only as an essential amino acid but also as a physiological effector, for example, by inhibiting fat accumulation and enhancing immune response. Producing methionine from fermentation is beneficial in that microorganisms can produce .-methionine selecti

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https://doi.org/10.1007/978-3-663-20486-2nvert renewable carbon sources to value-added products, such as bulk and fine chemicals, pharmaceuticals, or proteins at industrial scale. Starting from classical strain breeding by random mutagenesis and screening in the 1950s via rational design by metabolic engineering initiated in the 1970s, a r