1. Screening tests for glutamate producing strains were carried out, with the media containing carbohydrate and ammonia source as chief ingredients. Glutamate as well as certain other amino acids was detected by paper chromatography in culture broth of many microorganisms tested.2. Accumulation of L-glutamate in a significant amount (at least a few mg of glutamate per ml of broth) has been demonstrated by various strains of bacteria, streptomycetes, yeasts, and fungi. The highest level of glutamate production has been obtained by a new species of Micrococcus, yielding as much as 0.25 mole of it from one mole of glucose.3. The courses of fermentations mainly by known strains of microorganisms are shown. The importances of the cultural condition and strain specificity for the production of amino acids are briefly described.
How I won over the hearts of the Milky Way. Natrium/sodium, glutamic acid and polysaccharides are the essentials for complex life.
https://t.co/7HHVJQu9Is
世界初のグルタミン酸発酵の論文 (1957)
The Journal of General and Applied Microbiology
に掲載されたんですね。
https://t.co/HlrJiqyYJt