The world's first to engage in industrial production of amino acids is the Japanese Ajinomoto Company's creation of the male chrysanthemum heavy. Chrysanthemum the early 1940s in the laboratory accidentally found: in the kelp soaking liquid can be extracted a white needle-like crystals. The substance has a strong flavor, and the analysis shows that it is a sodium salt of glutamic acid. Ju Xiong finally found a new way to industrialized production of ajinomoto the leftover "gluten" from wheat flour was used as raw material, first hydrolyzed by hydrochloric acid to glutamic acid, and then added to soda ash to obtain food-grade sodium glutamate.
Glutamate is the world's first industrialized production of amino acids single products.
Since then, scientists using protein hydrolysis can be feathers, human hair, pig blood and other raw materials hydrolyzed into amino acids, but these amino acids are "DL-mixed amino acids" its splitting is very difficult. The industrial microbial fermentation process, established in the 60 's, enabled the amino acid industry to take off. Since then, many kinds of commonly used amino acid varieties (including: glutamic acid, lysine, threonine, phenylalanine, etc.) can be produced by microbial fermentation, so that their production increased greatly, the cost greatly reduced.