title: Microbial innovations in the world of food.
abstract: Technological developments in Japan based on the results of microbial research were a major pillar supporting the postwar industrial revolution. The wellspring of these advancements was the sophisticated technology used in traditional brewing, a foundation of the characteristic Japanese food culture. In this manuscript, we will describe the fermentative production of amino acids and nucleic acids following the discovery of the umami component so distinct in Japanese cuisine, which finally revealed the true power of microbial production. Thereafter, we will describe acetic acid production stemming from brewed vinegar production and the fermentative production of some other organic acids. Finally, we will delve into the massive scale of innovations achieved by the discovery of valuable micro-organisms and how they have affected the field of food.
authors.affiliation: a Department of Green and Sustainable Chemistry , Tokyo Denki University , Tokyo , Japan.
authors.forename: Hisashi
authors.initials: H
authors.lastname: Kawasaki
authors.affiliation: b College of Bioresource Sciences, Nihon University , Fujisawa , Kanagawa , Japan.
authors.forename: Kenji
authors.initials: K
authors.lastname: Ueda
mesh_terms: D002264:Carboxylic Acids / Q000378:metabolism; D004247:DNA / Q000378:metabolism; D005516:Food Microbiology / Q000379:methods*; D062069:Inventions; D012313:RNA / Q000378:metabolism
chemical_list: D002264:Carboxylic Acids; D012313:RNA; D004247:DNA
keywords: Food production; amino acids; fermentation; nucleic acids; organic acids