Safety evaluation of yeast glutaminase

Food and Chemical Toxicology

Volumn 38, Issue 8, 2000, Pages 661-670

  Ohshita, K ^a   Nakajima, Y ^a   Yamakoshi, J ^a   Kataoka, S ^a   Kikuchi, M ^a   Pariza, M W ^b  

^a KIKKOMAN CORPORATION   (Japan)

^b UNIVERSITY OF WISCONSIN   (United States)

Author keywords

Cryptococcus albidus; Enzyme safety; Hydrolyzed protein; Soy

Indexed keywords

GLUTAMINASE; SOYBEAN PROTEIN;

ANIMAL EXPERIMENT; ARTICLE; BODY WEIGHT; CONTROLLED STUDY; CRYPTOCOCCUS; FEMALE; FOOD ANALYSIS; FOOD CONTROL; FOOD SAFETY; MALE; MOUSE; NONHUMAN; RAT; YEAST;

ANIMALS; BODY WEIGHT; CRYPTOCOCCOSIS; CRYPTOCOCCUS; FEMALE; GLUTAMINASE; LETHAL DOSE 50; MALE; MICE; NO-OBSERVED-ADVERSE-EFFECT LEVEL; RATS; RATS, INBRED F344; RATS, WISTAR; SURVIVAL RATE;

CRYPTOCOCCUS ALBIDUS; CRYPTOCOCCUS SP.;

EID: 0033924309     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0278-6915(00)00056-9     Document Type: Article

References (5)

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2. Murakami S., Motai H. and Kakunuma T. (1988) Heat resisting glutaminase. Japan Published Unexamined Patent Application, Showa 63-94975.
3. Ogasawara Y., Hamada T., Mari S., Hashiba H. Screening and breeding of Bacillus subtilis glutaminase high producible strain and its application for bioreactor system. Journal of the Japan Soy Sauce Research Institute. 22:1996;167.
4. Shimizu Y., Ueyama A., Goto K. Purification and characterization of clutaminase from Bacillus subtilis GT Strain. Journal of the Brewing Society of Japan. 86:1991;441.
5. Yokotsuka T., Iwaasa T., Fujii M. Studies on high-temperature digestion of shoyu koji (Part 1). Journal of the Japan Soy Sauce Research Institute. 13:1987;18.