Use of glutaminase for soy sauce made by Koji or a preparation of proteases from Aspergillus oryzae

Nakadai, Tadanobu; Nasuno, Seiichi

doi:10.1016/0922-338x(89)90114-1

Cited by 27 publications

(12 citation statements)

References 3 publications

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“…Major genera of yeast reported to produce glutaminase and glutamic acid during aerobic fermentation includes Candida scottii, Cryptococcus sp., Hansenula [25], Debaryomyces sp. [26], Saccharomyces cerevisiae [27], Cryptococcus albidus [28], and Cryptococcus nodaensis [29].…”

Section: Effect Of Molasses Concentration On Lipase Productionmentioning

confidence: 99%

Effect of Aeration and Agitation Regimes on Lipase Production by Newly Isolated Rhodotorula mucilaginosa–MTCC 8737 in Stirred Tank Reactor Using Molasses as Sole Production Medium

Potumarthi

Subhakar

Vanajakshi

et al. 2008

Appl Biochem Biotechnol

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The influence of media and process parameters (aeration and agitation) on fermentation broth rheology and biomass formation has been studied in 1.5-l stirred tank reactor for lipase production using Rhodotorula mucilaginosa MTCC 8737. Molasses, as sole production medium, is used for lipase production by varying aeration (1, 2, and 3 vvm) and agitation speeds (100, 200, and 300 rpm). Maximum lipase activity of 72 U/ml was obtained during 96 h of fermentation at 2 vvm, 200 rpm, pH 7, and 25 +/- 2 degrees C temperature. Lipase production kinetics with respect to dry cell weight of biomass showed Y (P/S) of 25.71 U/mg, specific product formation of 10.9 U/mg DC, and Y (X/S) 2.35 mg/mg. Maximum lipase activity (MC 2) of 56 U/ml was observed at 1% molasses, and a further increase in the molasses concentration of (%) 1.5 and 2 inhibited the product formation of lipase with 15 and 8.5 U/ml, respectively. The production kinetics of molasses media showed Y (P/X) was 14 U/mg DC, Y (P/S) 16 U/mg, and Y (X/S) 1.14 mg/mg during 96 h of bioreactor operation. The k(L)a values for all batches (MC 1-MC 4) at 96 h of fermentation were 32, 28, 21, and 19/h, and the |oxygen transfer rate were 54.4, 56, 35.7, and 17.29 mg/l h, respectively. Increase in molasses concentration resulted in decreased lipase activity by increase in viscosity of the fermentation broth.

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Section: Effect Of Molasses Concentration On Lipase Productionmentioning

confidence: 99%

Effect of Aeration and Agitation Regimes on Lipase Production by Newly Isolated Rhodotorula mucilaginosa–MTCC 8737 in Stirred Tank Reactor Using Molasses as Sole Production Medium

Potumarthi

Subhakar

Vanajakshi

et al. 2008

Appl Biochem Biotechnol

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“…For soy sauce fermentation in Japan, glutaminases from koji molds, Aspergillus sp. (Yamamoto and Hirooka, 1974;Yano et al, 1988, Nakadai andNasuno, 1989), yeast Cryptococcus sp. (Ohshita et al, 2000), and Micrococcus sp.…”

Section: Introductionmentioning

confidence: 99%

Identification of glutaminase-producing lactic acid bacteria isolated from Nham, a traditional Thai fermented food and characterisation of glutaminase activity of isolatedWeissella cibaria

et al. 2009

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Five glutaminase-producing lactic acid bacteria were isolated from Nham, a Thai fermented pork sausage. Weisella cibaria (MSS1, MSS2, MSS3, and MBP5) and Leuconostoc citreum (MHV2) were identified by carbohydrate metabolism tests and 16S rDNA sequence -based phylogenetic analysis. Of these, W. cibaria MSS2 had the highest glutaminase activity (0.0085 U/mg) among them. The specific activity of glutaminase (0.024 U/mg) was obtained in static culture at 20 C using the modified MRS medium in which sucrose was substituted for glucose. The enzyme retained 40% of its original activity in the presence of 15% NaCl, which is about 2 -folds higher than the activity of glutaminase from Aspergillus oryzae.

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“…Hydrolysis of glutamine by the action of glutaminase may also contribute to the high content of glutamic acid in these products (Takeuchi and Yokoo 1974;Yamamoto and Hirooka 1974a;Yano et a1 1988;Nakadai and Nasuno 1989;Chou et a1 1993). Therefore, glutaminase is considered an important key enzyme for the palatable taste of these products.…”

Section: Introductionmentioning

confidence: 99%

Purification and Some Properties of Glutaminase fromActinomucor taiwanensis,Starter of Sufu

Chou

1996

J. Sci. Food Agric.

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Glutaminase of Actinomucor taiwanensiswas purified approximately 96‐fold with a yield of 18%, by sequential fractionation with ammonium sul‐phate, anion exchange with DEAE‐Sepharose CL‐6B and gel filtration with Sephacryl S‐200. The pH and temperature optima of purified glutaminase were 8·0 and 45°C, respectively. Glutaminase was stable at a temperature up to 35°C and at pH values of 6·0–8·0. The molecular weight was 80000 as determined from SDS‐PAGE. The enzyme activity was markedly inhibited by HgCl2. In the presence of 100 g litre−1 NaCl, the enzyme activity was inhibited 50%.

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Use of glutaminase for soy sauce made by Koji or a preparation of proteases from Aspergillus oryzae

Cited by 27 publications

References 3 publications

Effect of Aeration and Agitation Regimes on Lipase Production by Newly Isolated Rhodotorula mucilaginosa–MTCC 8737 in Stirred Tank Reactor Using Molasses as Sole Production Medium

Effect of Aeration and Agitation Regimes on Lipase Production by Newly Isolated Rhodotorula mucilaginosa–MTCC 8737 in Stirred Tank Reactor Using Molasses as Sole Production Medium

Identification of glutaminase-producing lactic acid bacteria isolated from Nham, a traditional Thai fermented food and characterisation of glutaminase activity of isolatedWeissella cibaria

Purification and Some Properties of Glutaminase fromActinomucor taiwanensis,Starter of Sufu

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