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Verlag: Discovery Publishing House, 1999
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Sprache: Englisch
Verlag: Creative Media Partners, LLC Okt 2022, 2022
ISBN 10: 1015941184 ISBN 13: 9781015941182
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Taschenbuch. Zustand: Neu. Neuware - This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Sprache: Englisch
Verlag: Creative Media Partners, LLC Okt 2022, 2022
ISBN 10: 1015936385 ISBN 13: 9781015936386
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Buch. Zustand: Neu. Neuware - This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the 'public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Anbieter: preigu, Osnabrück, Deutschland
Taschenbuch. Zustand: Neu. Fermentation Technology | Studies on Production & Optimization of L-Glutamic Acid by Using Lactobacillus Species | M. P. Durga Prasad (u. a.) | Taschenbuch | 100 S. | Englisch | 2014 | Scholars' Press | EAN 9783639664676 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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Zustand: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | 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.