Use of glutaminase for soy sauce made by Koji or a preparation of proteases from Aspergillus oryzae-Reference-Cited by-同舟云学术

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

Published:1989-01 Issue:3 Volume:67 Page:158-162
ISSN:0922-338X
Container-title:Journal of Fermentation and Bioengineering
language:en
Short-container-title:Journal of Fermentation and Bioengineering

Author:

Nakadai Tadanobu,Nasuno Seiichi

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biotechnology

Reference9 articles.

1. Formation of glutamic acid from defatted soybeans by Aspergillus oryzae 460;Nasuno;J. Ferment. Technol.,1971

2. Enzymic hydrolysis of protein by various enzyme preparations;Nakadai;J. Ferment. Technol.,1976

3. Hydrolysis of acid-treated protein by a preparation of proteases;Nakadai;J. Ferment. Technol.,1988

4. Production of glutaminase by Aspergillus sojae;Yamamoto;J. Ferment. Technol.,1974

5. Studies on high-temperature digestion of shoyu koji;Yokotsuka;J. Japan Soy Sauce Research Institute,1987

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