| abstract |
[PROBLEMS] To obtain a microorganism belonging to Cryptococcus, which is extremely excellent in salt tolerance and heat resistance, and has a glutaminase-producing ability capable of acting sufficiently even in the presence of high-concentration salt and under high-temperature treatment. . In addition, using this microorganism to produce a salt-resistant thermostable glutaminase, and using this glutaminase, a protein hydrolyzate having a high glutamic acid content and a good taste (eg, soy sauce, Seasoning foods such as miso) by a simple operation. A new species of Cryptococcus nodaensis and a new species of Cryptococcus nodaensis having assimilation of +,-,-,-with respect to lactose, N-acetyl-D-glucosamine, D-glucosamine and arbutin, respectively. A microorganism belonging to the genus and having the ability to produce salt-tolerant and heat-resistant glutaminase is cultured in a medium to produce salt-tolerant and heat-resistant glutaminase, which is recovered. In the method for producing a protein hydrolyzate, a new species of Cryptococcus nodaensis or a processed product thereof is added during the hydrolysis to obtain a protein hydrolyzate having a high glutamic acid content and a good umami taste. |