Species cryptococcus nodaensis, a process for producing salt-res

Details Species cryptococcus nodaensis, a process for producing salt-res Species cryptococcus nodaensis, a process for producing salt-res

1998-12-14

2000-05-16

Hendricks, Keith D.

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

435228, 4352521, 426 46, 426 56, 426634, A23L 120, A23J 334, C12N 980, C12N 112

Patent

active

06063409&

ABSTRACT:
A microorganism belonging to the genus Cryptococcus having the ability to produce glutaminase excellent in salt resistance and thermostability. Further, this microorganism can be used to produce the salt-resistant thermostable glutaminase, and by use of this glutaminase, glutamic acid-rich and good tasting protein hydrolysates (e.g. flavoring foods such as soy sauce, miso etc.) are produced efficiently in a simple operation. Specifically, said microorganism is the new species Cryptococcus nodaensis having assimilability of +, -, -and - toward lactose, N-acetyl-D-glucosamine, D-glucosamine and arbtin as carbon sources, respectively.

REFERENCES:
Nippon Shoyu Kenkyusho Zasshi 13:18-25 (1987).
Journal of the Brewing Society of Japan 86:441-446 (1991).
Kusunoki et al., "Application of Colorimetric Microdilution Plate Hybridization for Rapid Genetic Identification of 22 Mycobacterium Species," J. Clin. Microbiol. 29:1596-1603 (1991).

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