It was in 1908, when Prof. Kinue Ikeda, grandfather of Dr. T. Ikeda, a Japanese chemist discovered glutamic acid as a flavoring component in seaweed ("Kon bu") and soy hydrolysates. After neutralization with caustic soda, he isolated Mono Sodium Glutamate (MSG), a flavor enhancer that represented the initial product for the company Ajinomoto. The company's name is synonymous with its first product and MSG was setting the stage for large scale production of amino acids. MSG is still today's most important amino acid and ...

Microbial Production of L-Amino Acids 2010, Springer-Verlag Berlin and Heidelberg GmbH & Co. K, Berlin

ISBN-13: 9783642077753


Microbial Production of L-Amino Acids 2002, Springer

ISBN-13: 9783540433835

2003 edition