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  DOI Prefix   10.20431


 

International Journal of Advanced Research in Chemical Science
Volume-3 Issue-12, 2016, Page No: 7-8
DOI: http://dx.doi.org/10.20431/2349-0403.0312002

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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