l -Glutamate Production

Authored by: E. Kimura

Handbook of Corynebacterium glutamicum

Print publication date:  March  2005
Online publication date:  March  2005

Print ISBN: 9780849318214
eBook ISBN: 9781420039696
Adobe ISBN:

10.1201/9781420039696.pt6

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Abstract

In 1908, Prof. K. Ikeda of Tokyo University discovered that the major ingredient of a seaweed known as kon-bu was monosodium glutamate (MSG). MSG has a unique flavor, which is called umami in Japanese [78]. One year later the company Ajinomoto put Col., Inc., MSG into the market. The sources for MSG at that time were wheat, soybean, and other plant protein material, from which MSG was extracted after hydrolysis by hydrochloric acid.

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