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STUDIES ON THE AMINO ACID FERMENTATION

S. Kinoshita, S. Udaka, Masakazu Shimono

1957JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY

DOI: 10.2323/jgam.3.193

tlooto Summary

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, and the importances of the cultural condition and strain specificity for the production of amino acids are briefly described.

Abstract

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Citation format

KINOSHITA, S.; UDAKA, S.; SHIMONO, Masakazu. STUDIES ON THE AMINO ACID FERMENTATION. JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY, 1957, 3: 193–205.