- We will send in 10–14 business days.
/images/books/13191307/9783639664676.jpg)
- Author: Prasad M P Durga
- Publisher: Scholars' Press
- Year: 2014
- Pages: 100
- ISBN-10: 3639664671
- ISBN-13: 9783639664676
- Format: 15.2 x 22.9 x 0.6 cm, softcover
- Language: English
- SAVE -10% with code: EXTRA
Reviews
Description
The enormous growth in the field of biotechnology has brought a great demand to amino acid production due to its wide variety of applications in food, medicine, cosmetics, and as a starting material in the chemical industry. Glutamic acid, a non-essential amino acid and is synthesized from a number of amino acids including Ornithine and arginine. Free glutamic acid is present in a wide variety of foods, including cheese and soy sauce and is responsible for one of the five basic tastes of the human; sense of taste .It is often used as a food additive and flavor enhancer in the form of its sodium salt, MonoSodium Glutamate. The present work deals with, Production & Optimization of Glutamic acid by using mixed culture of Lactobacillus. The Fermentation is carried on by providing various kinds of growth conditions like different temperatures, pH and different combinations of the same carbon source (sugar cane molasses) and the combination at which the yield of glutamic acid maximum is determined as optimum conditions for Glutamic acid production.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 16d.09:21:02
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Prasad M P Durga
- Publisher: Scholars' Press
- Year: 2014
- Pages: 100
- ISBN-10: 3639664671
- ISBN-13: 9783639664676
- Format: 15.2 x 22.9 x 0.6 cm, softcover
- Language: English English
The enormous growth in the field of biotechnology has brought a great demand to amino acid production due to its wide variety of applications in food, medicine, cosmetics, and as a starting material in the chemical industry. Glutamic acid, a non-essential amino acid and is synthesized from a number of amino acids including Ornithine and arginine. Free glutamic acid is present in a wide variety of foods, including cheese and soy sauce and is responsible for one of the five basic tastes of the human; sense of taste .It is often used as a food additive and flavor enhancer in the form of its sodium salt, MonoSodium Glutamate. The present work deals with, Production & Optimization of Glutamic acid by using mixed culture of Lactobacillus. The Fermentation is carried on by providing various kinds of growth conditions like different temperatures, pH and different combinations of the same carbon source (sugar cane molasses) and the combination at which the yield of glutamic acid maximum is determined as optimum conditions for Glutamic acid production.
Reviews