| Autor: |
Kotaro ITO, Yasuji KOYAMA, Yoshiki HANYA |
| Předmět: |
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| Zdroj: |
Bioscience, Biotechnology & Biochemistry; Sep2013, Vol. 77 Issue 9, p1832-1840, 9p |
| Abstrakt: |
The article focuses on a study related to the identification of an enzyme glutaminase from Aspergillus sojae during fermentation of soy sauce. The study highlights that the analysis of soy sauces was prepared by using disruptants of glutaminase gene. The study further informs about the role of peptidoglutaminase activities of various genes including GahA and GahB for increasing glutamate concentration in soy sauce. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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