Ajinomoto Co., Ltd.

Toshimasa Ishii

Harufumi Miwa

Shigeru Nakamori

Yasuhiko Yoshihara

Hideo Kuronuma

Yoshio Kawahara

Hidetsugu Nakazawa

Mitsuyoshi Seki

Yosuke Koyama

Junichiro Kojima

Manabu Yokomori

Inao Oyama

Ko Yamamoto

Eiko Shimizu

Tatsuya Yoshioka

A hydrolyzed protein which can be used as seasonings or the like is produced by heating and maintaining an aqueous dispersion of a protein-containing starting material, while under an acidic condition, with a plate-type heat exchanger using a liquid as a heat medium to make the aqueous dispersion substantially aseptic and then subjecting the resulting aqueous dispersion with an action of a proteolytic enzyme.

Process for producing hydrolyzed protein

A method for producing L-glutamic acid, comprising inoculating a microorganism having an ability to produce L-glutamic acid, in a liquid medium containing a carbon source and a nitrogen source, conducting continuous L-glutamic acid fermentation in which both a carbon source and a nutrient having an effect of promoting bacterial growth are fed so as to make the microorganism grow, and then collecting L-glutamic acid produced and accumulated in a culture broth.

Method for producing L-glutamic acid by continuous fermentation

The present invention relates to (a) process for producing L-lysine by fermentation which comprises culturing a microorganism having resistance to 4-N-(D-alanyl)-2,4-diamino-2,4-dideoxy-L-arabinose 2,4-dideoxy-L-arabinose or a derivative thereof and belonging to the genus Brevibacterium or the genus Corynebacterium, (b) said bacterium therefore and (c) a method of producing said bacterium.

Process for producing L-lysine by fermentation

A basic L-amino acid and an acidic L-amino acid may be concurrently produced by either culturing a basic L-amino acid-producing bacteria under conditions for producing an acidic L-amino acid or mix-culturing a basic L-amino acid-producing bacteria and an acidic L-amino acid-producing bacteria.

Method for concurrent fermentation of basic amino acid and acidic amino

Growing community of inventors

Kawasaki, Japan

Toshimasa Ishii