Hatsuro Kinoshita

Japanese: 木下初郎 - きのしたはつろう
Hatsuro Kinoshita

...A general term for the production of amino acids such as glutamic acid and lysine by microorganisms.
[history]
In 1956, Kinoshita Shukuro and his colleagues discovered the bacterium Corynebacterium glutamicum , which produces and accumulates L-glutamic acid directly in the culture medium, and succeeded in industrializing glutamic acid fermentation. L-glutamic acid is an amino acid that is in overwhelming demand as a chemical seasoning, and up until that point it had been produced by hydrolyzing wheat or soybean protein with hydrochloric acid. The discovery of glutamic acid fermentation not only revolutionized the production method of chemical seasonings, but also demonstrated for the first time that industrial production of amino acids is possible using microorganisms, thereby stimulating research into the fermentation of various amino acids, making it an extremely significant academic and industrial achievement.

*Some of the terminology that mentions "Kinoshita Hatsuro" is listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

Japanese:

…グルタミン酸,リジンなどのアミノ酸の微生物による生産の総称。
[歴史]
 1956年木下祝郎らはL‐グルタミン酸を直接培地中に生成蓄積する細菌Corynebacterium glutamicumを発見し,グルタミン酸発酵の工業化に成功した。L‐グルタミン酸は化学調味料としてずばぬけて需要の多いアミノ酸で,それまではコムギまたは大豆タンパク質の塩酸による加水分解法により製造されていた。グルタミン酸発酵の発見は単に化学調味料の製造法を革命的に一変させたというだけでなく,微生物によるアミノ酸の工業生産が可能であることをはじめて明らかにし,その結果として各種アミノ酸発酵の研究を盛んにしたという点において学問的ならびに産業的な功績はきわめて大きい。…

※「木下初郎」について言及している用語解説の一部を掲載しています。

出典|株式会社平凡社世界大百科事典 第2版について | 情報

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