| http://www.w3.org/ns/prov#value | - Amino acids, including L-glutamic acid and L-lysine, are produced by fermentative methods using the coryneform bacteria, which generally belong to the genus Brevibacterium, Corynebacterium, or Microbacterium, or variant strains thereof (Amino Acid Fermentation, Gakkai Shuppan Center, pp. 195-215, 1986).
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