2013
DOI: 10.1271/bbb.130151
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Identification of the Glutaminase Genes ofAspergillus sojaeInvolved in Glutamate Production during Soy Sauce Fermentation

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Cited by 36 publications
(18 citation statements)
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“…Other than in pharmaceutical applications L -glutaminase has been employed as a flavour enhancer in soy sauce and other fermented food preparations, providing a characteristic taste [ 6 ]. It has also got applications as a biosensor and analytical agent.…”
Section: Introductionmentioning
confidence: 99%
“…Other than in pharmaceutical applications L -glutaminase has been employed as a flavour enhancer in soy sauce and other fermented food preparations, providing a characteristic taste [ 6 ]. It has also got applications as a biosensor and analytical agent.…”
Section: Introductionmentioning
confidence: 99%
“…Moreover, these fungi have the ability to secrete large amounts of hydrolytic enzymes. Diverse homologous and heterologous proteins have been expressed in A. sojae [ 2 ], and its potential for the production of commercially important enzymes like pectinases [ 3 ], mannanases [ 4 ] or glutaminases [ 5 ] has been demonstrated. Its GRAS status (generally recognized as safe) has been advantageous over other toxigenic (aflatoxin-producing) filamentous fungi for many bioprocess applications [ 6 ].…”
Section: Introductionmentioning
confidence: 99%
“…20) Recently, 10 genes encoding proteins with glutaminase activity were identified in A. sojae genome; one of the encoded proteins, GahB, acted as the main glutaminase in soy sauce solid-state culture. 21) Ito et al 22) also found that 4 of the 10 glutaminases, GahA, GahB, GgtA, and Gls, were involved in glutamate production in soy sauce and that peptidglutaminase reaction of GahA and GahB was very important for enhancing glutamate. 22) A. sojae GahA (AsGahA) was localized on the cell wall overexpressing in submerged culture, but was secreted extracellularly in solid-state culture.…”
Section: Iiv Proteases and Glutaminasesmentioning
confidence: 98%
“…21) Ito et al 22) also found that 4 of the 10 glutaminases, GahA, GahB, GgtA, and Gls, were involved in glutamate production in soy sauce and that peptidglutaminase reaction of GahA and GahB was very important for enhancing glutamate. 22) A. sojae GahA (AsGahA) was localized on the cell wall overexpressing in submerged culture, but was secreted extracellularly in solid-state culture. AsGahA was purified from the cell surface in submerged culture as a complex of three polypeptides A, B, and C. 23)…”
Section: Iiv Proteases and Glutaminasesmentioning
confidence: 98%