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Microbial culture with enhanced glutaminase activity and utilization thereof

A technology of glutaminase and microbial cultivation, applied in the field of protein hydrolyzate, to achieve the effect of strengthening umami taste, enhancing flavor and increasing yield

Inactive Publication Date: 2001-05-30
AJINOMOTO CO INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] As mentioned above, there are almost no reports on improving the glutaminase production method of microorganisms of the genus Aspergillus and fungi including yeast.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Example 1 Utilize Aspergillus oryzae to modulate the microbial culture with enhanced glutaminase activity.

[0064] Transfer 2L of culture medium containing 1.5% lactose or glucose, 1.5% various peptones, 0.5% magnesium sulfate heptahydrate, 0.25% potassium chloride, and 0.25% sodium dihydrogen phosphate (no pH adjustment) to a fermenter with a total capacity of 5L , after autoclaving, inoculate Aspergillus oryzae (ATCC 11494) according to conventional methods. In addition, the aspergillus inoculated at this time can be in any form, spores and hyphae can be used, and then cultivated at a temperature of 30 ° C, a stirring speed of 600 rpm, and an air flow of 1 / 2 vvm for 48 hours.

[0065] After the culture was terminated, the glutaminase activity of the culture was measured. As a result, when the carbon source of the medium was glucose with fast absorption rate, the output of glutaminase in the culture solution was 0.057 (u / ml), and when the carbon source was lactose wi...

Embodiment 2

[0068] Example 2 Utilize Aspergillus oryzae to produce a microbial culture with enhanced glutaminase activity.

[0069] Transfer 2L of culture medium containing 1.5% mannitol or sucrose, 1.5% various peptones, 0.5% magnesium sulfate heptahydrate, 0.25% potassium chloride, and 0.25% sodium dihydrogen phosphate (no pH adjustment) to a fermenter with a total capacity of 5L After autoclaving, Aspergillus oryzae (ATCC 11494) was inoculated according to conventional methods. In addition, the Aspergillus inoculated at this time can be in any form, spores and hyphae, and then cultured at 30°C, 600rpm agitation, and 1 / 2vvm aeration for 48 hours.

[0070]After the culture was terminated, glutaminase activity was measured. As a result, the glutaminase output of the culture fluid was 0.011 (u / ml) when the carbon source of the culture medium was sucrose with fast absorption speed, and was 0.148 (u / ml) when the carbon source was mannitol with slow absorption speed. ml). It can be seen th...

Embodiment 3

[0073] Example 3 Using Aspergillus sojae to produce a microbial culture with enhanced glutaminase activity.

[0074] Medium A (glucose 1.5%, various peptones 1.5%, magnesium sulfate heptone 0.5%, potassium chloride 0.25%, sodium dihydrogen phosphate 0.25% (no pH adjustment)) or medium B (various peptones 1.5%, Magnesium sulfate 7 hydrate 0.5%, potassium chloride 0.25%, sodium dihydrogen phosphate 0.25% (no pH adjustment)) 2L is moved in the fermentation tank of total capacity 5L, after autoclaving, inoculate Aspergillus sojae by conventional method. In addition, the form of Aspergillus inoculated at this time can be either spores or hyphae, and then cultured at 30°C, 600rpm agitation, and 1 / 2vvm aeration for 34 hours.

[0075] Two fermenters were prepared for the start of the fermentation of medium B, one for continuously feeding to keep the glucose concentration below 0.2%, and the other for continuously feeding to keep the glucose concentration below 0.2%. At the middle sta...

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Abstract

A microbial culture having an enhanced glutaminase activity prepared by releasing the catabolite repression of a microorganism under incubation which is capable of producing glutaminase and, if required, supplying a nitrogen source at the medium stage of the incubation. A protein is treated with the microbial culture thus obtained in the presence of a protease under a salt-free condition or in the presence of not more than 3% (weight / volume) of sodium chloride to thereby give a protein hydrolysat having a potent flavoring effect and being useful as a seasoning.

Description

technical field [0001] The invention relates to a method for preparing microbial culture with enhanced glutaminase activity. Specifically, the present invention relates to a method for eliminating the product inhibitory effect of microorganisms capable of producing glutaminase during cultivation, and supplementing nitrogen sources as needed in the middle stage of cultivation to modulate a microbial culture with enhanced glutaminase activity. [0002] In addition, the present invention relates to a microbial culture with enhanced glutaminase activity, a method for preparing a protein hydrolyzate using the microbial culture, and a protein hydrolyzate prepared according to the preparation method. The protein hydrolyzate has a high glutamic acid content, so it has a strong taste and has a high application value as a seasoning. Background technique [0003] Glutaminase is an enzyme widely distributed in the biological world. It is an enzyme that acts on L-g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/21
CPCA23L1/227A23L27/21C12N1/14
Inventor 汤浅安理冈村英喜片冈二郎
Owner AJINOMOTO CO INC
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