STUDIES ON THE AMINO ACID FERMENTATION PART I.PRODUCTION OF L-GLUTAMIC ACID BY VARIOUS MICROORGANISMS

摘要

The advantage of microbial methods for the preparation of amino acids is that the product is expected to be purely optically active.Our primary object was concerned with the fermentative production of L-glutamate,which has a big commercial demand as a flavoring agent and has been supplyed wholly from plant resources.It has been generally recognized that glutamate is one of the primary products of nitrogen metabolism in the living cell and the glutamic dehydro-genase system represents an important link between the metabolism of amino