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?
Congratulations, Valerie, on the inauguration of your blog! Thank you for your generosity in sharing your knowledge and expertise in this way, and looking forward to continuing to learn from you, as always! Best wishes
ReplyDeletePamela Morrison IBCLC
Thankyou for your time and expertise Valerie, I will be referring regularly to your blog as this area is so crucially important.
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