Wacker-Chemie said in August that it had produced the amino acid L-cysteine from dextrose, by fermentation, at its Munich site in Germany. It is the second fermentation process for an amino acid succe…
Wacker-Chemie said in August that it had produced the amino acid L-cysteine from dextrose, by fermentation, at its Munich site in Germany. It is the second fermentation process for an amino acid successfully developed by Wacker“s biotech experts. In the early 1990s Wackei developed a fermentation process for L-tryptophan. Wacker has started commercial production on fermentation-derived L-cysteine, which will be marketed and sold in the US by Kyowa Hakko. Cysteine is used in pharmaceuticals, food and flavours, as well as in pet foods and cosmetics.