@article{oai:ishikawa-pu.repo.nii.ac.jp:00000085,
 author = {熊谷, 英彦 and KUMAGAI, Hidehiko},
 journal = {石川県立大学年報, [Ishikawa Prefectural University] Annual Report},
 month = {Mar},
 note = {Microorganisms are so much tinny as they could not be recognized with human eyes. For example, an intestinal bacterium, Escherichia coli has a diameter of 1 micrometer. It will be seen at the one thousand times magnification with an optical microscope. The other microorganism familiar to human is so called yeast. The diameter of yeast cell is around the order of 10 micrometer. So yeast is very big in its cell volume in the comparison with E. coli and it has much complex cell structure which is close to higher animals and higher plants.
 E. coli is the most well investigated one, of all living organisms. The most important knowledge obtained by the investigation of microorganisms is so called central dogma of life science. In which the structure and function of gene are clarified and shown those are commonly applicable to all the living organisms on the earth. 
 We human have been utilized micro organisms to make some kinds of fermented foods. For example, alcohol beverages, bread, cheese, miso, soy sauce etc. These have been produced from pre-historical period but at first they seem to be naturally occurred and developed by the continuous revise of technology based on experimental try and error by the people. In 19 century, Luis Pasteur has clarified scientifically that the fermentation takes place by the action of living micro organisms. After that science of micro organisms developed very rapidly and much contributed to construct the base of molecular cell biology and biotechnology. 
 One example which is a new fermentation biotechnology born in Japan and now developed allover the world is so called amino acid fermentation. In1908 Professor Kikunae Ikeda found that monosodium L-glutamic acid is the testing component of sea weed, Kelp, and he developed a method to produce it from plant protein by its hydrolysis. The L-glutamate has been used as the seasonings for foods. In 1957, Japanese fermentation company Kyowa Hakko Kogyo succeeded in the production of L-glutamate by a bacterium, Corynebacterium glutamicum. Since then, the amino acid was produced by many Japanese companies by the bacterial fermentation method. They also developed fermentative production of the other amino acids including L-lysine and L-threonine etc. These technologies contributed very much to construct reproducible and sustainable structure of industry involving agriculture and stock ferming.},
 pages = {1--8},
 title = {やさしい微生物バイオ},
 volume = {20},
 year = {2009},
 yomi = {クマガイ, ヒデヒコ}
}