Glutaminase-producing Meyerozyma (Pichia) guilliermondii isolated from Thai soy sauce fermentation

International Journal of Food Microbiology

Volumn 192, Issue , 2015, Pages 7-12

  Aryuman, Phichayaphorn ^a   Lertsiri, Sittiwat ^a   Visessanguan, Wonnop ^b   Niamsiri, Nuttawee ^a   Bhumiratana, Amaret ^a   Assavanig, Apinya ^a  

^a Mahidol University   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

Author keywords

Glutaminase; Meyerozyma (Pichia) guilliermondii; Moromi; Salt tolerant yeast; Soy sauce

Indexed keywords

GLUTAMIC ACID; GLUTAMINASE; GLUTAMINE; SODIUM CHLORIDE; SOYBEAN OIL;

ARTICLE; FERMENTATION; FUNGAL CELL CULTURE; MEYEROZYMA GUILLIERMONDII; NONHUMAN; PICHIA; PROVOCATION TEST; STARTER CULTURE; DRUG EFFECTS; ENZYME ACTIVATION; ENZYMOLOGY; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY; SOYBEAN;

PICHIA;

ENZYME ACTIVATION; FERMENTATION; GLUTAMIC ACID; GLUTAMINASE; PICHIA; SODIUM CHLORIDE; SOY FOODS;

EID: 84907958751     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.09.019     Document Type: Article

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