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DOI Prefix 10.20431 |
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International Journal of Advanced Research in Chemical Science
Volume-3 Issue-12, 2016, Page No: 7-8
Microbial Strains Employed for L-Methionine Fermentation: An Extensive Review
Subhadeep Ganguly1,Kunja Bihari Satapathy1*
PG Department of Botany, Utkal University, Vani Vihar, Bhubaneswar, Odisha
Citation : Subhadeep Ganguly,Kunja Bihari Satapathy,Microbial Strains Employed for L-Methionine Fermentation: An Extensive Review International Journal of Advanced Research in Chemical Science. 2016;3(12):7-8.
Abstract
An eco-friendly method for microbial production of L-amino acid was started in 1957 by Kinoshita and his co-workers using Micrococcus glutamicus. Since then, several trials have been done to improve Lmethionine fermentation. Different wild, auxotrophic and regulatory mutants including analog-resistantstrains were employed. Corynebacterium glutamicum, Brevibacterium sp., Lactobacilli, Bacillus heali were very common in this practice.
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