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Micrococcus luteus K-3-type glutaminase from Aspergillus oryzae RIB40 is salt-tolerant

  • Published:2005-11 Issue:5 Volume:100 Page:576-578
  • ISSN:1389-1723
  • Container-title:Journal of Bioscience and Bioengineering
  • language:en
  • Short-container-title:Journal of Bioscience and Bioengineering

Author:

Masuo Naohisa,Yoshimune Kazuaki,Ito Kotaro,Matsushima Kenichiro,Koyama Yasuji,Moriguchi Mitsuaki

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference11 articles.

1. Microbial glutaminase: biochemistry, molecular approaches, and applications in the food industry;Nandakumar;J. Mol. Catal. B,2003

2. Effect of anions on the non-enzymatic desamidation of glutamine;Gilbert;J. Biol. Chem.,1949

3. Effect of glutaminase in rice koji and from Bacillus subtilis GT strain on miso fermentation;Harayama;J. Brew. Soc. Jpn.,1991

4. Purification and properties of glutaminase from Aspergillus oryzae;Yano;J. Ferment. Technol.,1988

5. Studies on the glutaminase of shoyu koji. I. Properties of the insoluble glutaminase;Shikata;Nippon Shoyu Kenkyusho Zasshi,1978

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