Amino Acid Fermentation

Atsushi Yokota, Ph. D., Professor, Laboratory of Microbial Physiology, Division of Fundamental AgriScience Research, Research Faculty of Agriculture, Sapporo, Hokkaido UniversityMasato Ikeda, Ph. D., Professor, Department of Agricultural and Life Sciences, Faculty of Agriculture, Shinshu University, Nagano, Japan

• Part I. Situation and history of amino acid fermentation.- Present global situation of amino acids in industry.- Discovery and History of Amino Acid Fermentation.- Early history of the breeding of amino acid-producing strains.- Part II. Examples of amino acids fermentation.- Glutamate fermentation-2: Mechanism of L-glutamate overproduction in Corynebacterium glutamicum.- Lysine Fermentation – History and Genome Breeding.- Branched-chain amino acids.- L-Cysteine metabolism and fermentation in microorganisms.- L-Methionine Production.- Part III. Recent Advances in amino acid fermentation research.- Boosting anaplerotic reactions by pyruvate kinase gene deletion and phosphoenolpyruvate carboxylase desensitization for glutamic acid and lysine production in Corynebacterium glutamicum.- Exporters for production of amino acids and other small molecules.- Novel technologies for optimal strain breeding.-  Microbial production of amino acid-related compounds.- Part IV. Future prospective of amino acid fermentation.- New functions and potential applications of amino acids.- Toward sustainable amino acid production.