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Toward Sustainable Amino Acid Production

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Amino Acid Fermentation

Part of the book series: Advances in Biochemical Engineering/Biotechnology ((ABE,volume 159))

Abstract

Because the global amino acid production industry has been growing steadily and is expected to grow even more in the future, efficient production by fermentation is of great importance from economic and sustainability viewpoints. Many systems biology technologies, such as genome breeding, omics analysis, metabolic flux analysis, and metabolic simulation, have been employed for the improvement of amino acid-producing strains of bacteria. Synthetic biological approaches have recently been applied to strain development. It is also important to use sustainable carbon sources, such as glycerol or pyrolytic sugars from cellulosic biomass, instead of conventional carbon sources, such as glucose or sucrose, which can be used as food. Furthermore, reduction of sub-raw substrates has been shown to lead to reduction of environmental burdens and cost. Recently, a new fermentation system for glutamate production under acidic pH was developed to decrease the amount of one sub-raw material, ammonium, for maintenance of culture pH. At the same time, the utilization of fermentation coproducts, such as cells, ammonium sulfate, and fermentation broth, is a useful approach to decrease waste. In this chapter, further perspectives for future amino acid fermentation from one-carbon compounds are described.

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Authors and Affiliations

  1. Institute for Innovation, Ajinomoto Co. Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, 210-8681, Japan

    Yoshihiro Usuda

  2. Research Institute for Bioscience Products & Fine Chemicals, Ajinomoto Co., Inc., 1-1 Suzukicho, Kawasaki-ku, Kawasaki, 210-8681, Japan

    Yoshihiko Hara & Hiroyuki Kojima

Authors
  1. Yoshihiro Usuda
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  2. Yoshihiko Hara
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  3. Hiroyuki Kojima
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Correspondence to Yoshihiro Usuda .

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Editors and Affiliations

  1. Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan

    Atsushi Yokota

  2. Faculty of Agriculture, Shinshu University, Nagano, Japan

    Masato Ikeda

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Usuda, Y., Hara, Y., Kojima, H. (2016). Toward Sustainable Amino Acid Production. In: Yokota, A., Ikeda, M. (eds) Amino Acid Fermentation. Advances in Biochemical Engineering/Biotechnology, vol 159. Springer, Tokyo. https://doi.org/10.1007/10_2016_36

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