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The formation of y-glutamyltaurine (y-GluTau) from L-glutamine and taurine was carried out with y-glutamyltranspeptidase (GGT) of Penicillium roqueforti (IFO 4622). For GGT preparation, a wheat bran koji extract prepared with P. roqueforti (IFO 4622) was used. 180mMy-GluTau was formed, with a yield of 36 %, in a reaction mixture comprising 500 mML-glutamine, 500 mMtaurine, 100 mMTris-HCl buffer (pH 8.5) and 0.6 units/ml of GGT. The y-GluTau formed was isolated by ion exchange column chromatography, and identified by infrared, 'H-NMR and mass spectroscopic analyses.