-Glutamyl hydrolase with a molecular mass of 28 kDa was purified from the culture broth of Bacillus sp. isolated from Thai Thua-nao, a natto-like fermented soybean food. The purified enzyme hydrolyzed chemically synthesized oligo--L-glutamates but not oligo--D-glutamates and degraded -polyglutamic acid to a hydrolyzed product of only about 20 kDa (with D-and L-glutamic acid in a ratio of 70:30), suggesting that the enzyme is a -glutamyl hydrolase that cleaves theglutamyl linkage between L-and L-glutamic acid ofpolyglutamic acid.
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