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 Bacillus subtilis GGT to...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
ISEKI_Food Association (IFA)
2013-04-01
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| سلاسل: | International Journal of Food Studies |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.iseki-food-ejournal.com/article/16 |
| الوسوم: |
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