Increase of “Umami” and “Kokumi” Compounds in Miso, Fermented Soybeans, by the Addition of Bacterial γ-Glutamyltranspeptidase
γ-Glutamyltranspeptidase (GGT) hydrolyzes γ-glutamyl compounds and transfers their γ-glutamyl moieties to amino acids and peptides. We previously showed that the “umami” taste of soy sauce could be improved by the addition of salt-tolerant <em>Bacillus subtilis</em> GGT to the fermentat...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
ISEKI_Food Association (IFA)
2013-04-01
|
| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/119 |