%0 Journal Article
%T Increase of ”°Umami”± and ”°Kokumi”± Compounds in Miso, Fermented Soybeans, by the Addition of Bacterial ¦Ć-Glutamyltranspeptidase
%A Thao Van Ho
%A Hideyuki Suzuki
%J International Journal of Food Studies
%D 2013
%I ISEKI_Food Association (IFA)
%X ¦Ć-Glutamyltranspeptidase (GGT) hydrolyzes ¦Ć-glutamyl compounds and transfers their ¦Ć-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 Bacillus subtilis GGT to the fermentation mixture, ”°moromi”±.  Although miso fermentation is a semi-solid fermentation, unlike soy sauce fermentation, this was also the case. When 15 units of purified B. subtilis GGT were added to 418 g miso ”°moromi”± (fermentation mixture), the glutamate concentration in ”°moromi”± became 20 mM higher and the ”°umami”± taste became stronger than without the addition of GGT after 2 to 6 months of fermentation.  In addition, ¦Ć-Glu-Val and ¦Ć-Glu-Val-Gly, which are known as ”°kokumi”± peptides, were identified in ”°tamari”±, and the concentrations of these ¦Ć-glutamyl peptides in ”°tamari" fermented by the addition of GGT were significantly higher than those of ”°moromi”± without the addition of GGT.  These results indicate that B. subtilis GGT is able to improve the taste of miso.
%K gamma-glutamyltranspeptidase
%K glutaminase
%K miso
%K umami
%K kokumi
%K Bacillus subtilis
%U http://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/119