Nucleic Acid Fermentation
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The umami seasonings inosinic acid and guanylic acid are produced by fermentation. In addition to direct fermentation, there are other methods such as RNA fractionation and a combination of fermentation and synthesis. Source: Asakura Publishing Nutrition and Biochemistry Dictionary Information |
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うま味調味料であるイノシン酸とグアニル酸を発酵によって製造すること．直接発酵法のほかにRNAの分別による方法，発酵法と合成法の組合せの方法などがある．
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