Tasty waste: industrial fermentation and the creative destruction of MSG

  title={Tasty waste: industrial fermentation and the creative destruction of MSG},
  author={Sarah E. Tracy},
  journal={Food, Culture \& Society},
  pages={548 - 565}
ABSTRACT Monosodium glutamate (MSG) traveled to America in the Pacific theatre of World War II. The flavor-enhancing food additive was known in the U.S. beforehand, but it was the experience of Japanese military rationing that drove American military and food industry interests to truly adopt the technology and to invest in domestic production. In 1957, researchers in Japan discovered a method of producing MSG with unprecedented efficiency and profitability: industrial fermentation. Industrial… 
Guest editors’ introduction: on the creative destruction of food as science
ABSTRACT This introduction and special issue takes as its inspiration Kyla Wazana Tompkins’ 2012 articulation of Critical Eating Studies. We examine how value is produced through the circulation and
In search of umami: product rebranding and the global circulation of the fifth taste
This article examines how a Japanese food corporation used its vast resources to rehabilitate one of its products. In doing so, it helped promote the so-called fifth basic taste of umami as a natur...
The molecular vista: current perspectives on molecules and life in the twentieth century
This essay considers how scholarly approaches to the development of molecular biology have too often narrowed the historical aperture to genes, overlooking the ways in which other objects and


A metabolic history of manufacturing waste: food commodities and their outsides
ABSTRACT The early twentieth-century industrialization of food production and processing generated large volumes of processing waste. Following the fate of waste products cast off from the new food
Mold cultures : traditional industry and microbial studies in early twentieth-century Japan
This chapter traces the development and adoption of pure culture in the Japanese fermentation industries as a window onto the relationship between the modernization of the traditional brewing
On L-Glutamic Acid Fermentation
Sir: At present, the principal sources of L glutamic acid are wheat gluten and soybean cake. Steffen's molasse is also used for the isolation of L-glutamic acid. On the other hand, chemical synthesis
History of glutamate production.
  • C. Sano
  • Chemistry, Medicine
    The American journal of clinical nutrition
  • 2009
In 1907 Kikunae Ikeda began his research to identify the umami component in kelp and within a year, he had succeeded in isolating, purifying, and identifying the principal component of umami and quickly obtained a production patent.
Studies on the amino acid fermentation. Part 1. Production of L-glutamic acid by various microorganisms.
The highest level of glutamate production has been obtained by a new species of Micrococcus, yielding as much as 0.25 mole of it from one mole of glucose, as well as certain other amino acids.
The highest level of glutamate production has been obtained by a new species of Micrococcus, yielding as much as 0.25 mole of it from one mole of glucose, and the importances of the cultural condition and strain specificity for the production of amino acids are briefly described.
Molecular mechanisms and metabolic engineering of glutamate overproduction in Corynebacterium glutamicum.
This chapter reviews the current understanding of the molecular mechanisms of glutamate overproduction in C. glutamicum, and discusses the advances made by metabolic engineering of this microorganism.
Designing flavors for mass consumption
Abstract In the increasingly competitive market for processed foods after the Second World War, flavor assumed new importance in product design and development as companies struggled to gain
Delicious molecules: big food science, the chemosenses, and umami
Abstract Since the closing decades of the twentieth century, molecular techniques of mapping chemosensation (the chemical senses of taste and smell) have been woven into a universalizing,
Taste-active Components in Foods, with Concentration on Umami Compounds
A century ago, an amino acid, L-glutamate (Glu), was found to be the important substance for umami (savory) taste of a Japanese soup stock cooked with sea tangle. Since that time, umami seasoning has