Manufacturing amino acids is done through the use of mutated organisms, genetic engineering. L-tryptophan and L-glutamic acid are produced through these methods. One company in Japan, called Ajinomoto has a US Patent called "L-glutamic acid-producing bacterium and method for producing L-glutamic acid," #6331419, filed in 1999. This particular patent discusses the use of bacterium from the genus Enterobacter, including enterobacter sakazakii, in the production of L-glutamic acid. Ajinomoto supplies amino acids for the infant formula industry(they have a US office in North Carolina).
How stable are these mutated organisms? Is stability dependent on whether they are within a powdered form or liquid form? According to Jefferey Smith's book, "Seeds of Deception" :
"Scientists who genetically modified yeast to increase its fermentation were shocked to discover that it also increased levels of naturally occurring toxin by 40-200 times."
Is anyone studying this situation?