Improving the umami taste of soy sauce by the addition of bacterial γ-glutamyltranspeptidase as a glutaminase to the fermentation mixture

Enzyme and Microbial Technology

Volumn 41, Issue 1-2, 2007, Pages 80-84

  Kijima, Kyoko ^a   Suzuki, Hideyuki ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

Glutamyltranspeptidase; Bacillus subtilis; Glutaminase; Soy sauce; Umami

Indexed keywords

ADDITION REACTIONS; AMINO ACIDS; BACTERIOLOGY; FERMENTATION; REACTION KINETICS;

BACILLUS SUBTILIS; GLUTAMINASE; SOY SAUCE;

ENZYMES;

FOOD ADDITIVE; GAMMA GLUTAMYLTRANSFERASE; GLUTAMIC ACID; GLUTAMINASE; GLUTAMINE;

ARTICLE; BACILLUS SUBTILIS; FERMENTATION; HYDROLYSIS; TASTE; TASTE PREFERENCE; WILD TYPE;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS);

EID: 34248190092     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2006.12.004     Document Type: Article

References (10)

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8. Suzuki H., Kumagai H., Echigo T., and Tochikura T. Molecular cloning of Escherichia coli K-12 ggt and rapid isolation of γ-glutamyltranspeptidase. Biochem Biophys Res Commun 150 (1988) 33-38
9. Suzuki H., Kumagai H., and Tochikura T. γ-Glutamyltranspeptidase from Escherichia coli K-12: purification and properties. J Bacteriol 168 (1986) 1325-1331
10. Suzuki H., Izuka S., Minami H., Miyakawa N., Ishihara S., and Kumagai H. Use of bacterial γ-glutamyltranspeptidase for enzymatic synthesis of γ-d-glutamyl compounds. Appl Environ Microbiol 69 (2003) 6399-6404