Characterization of γ-glutamyl hydrolase produced by Bacillus sp. isolated from Thai Thua-nao

• المؤلفون الرئيسيون: Orawan Chunhachart, Takenori Itoh, Morakot Sukchotiratana, Hiroyuki Tanimoto, Yasutaka Tahara
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences; Biochemistry, Genetics and Molecular Biology; Chemical Engineering; Chemistry; Immunology and Microbiology
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=33751437461&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/61424
• المؤسسة: Chiang Mai University

γ-Glutamyl hydrolase with a molecular mass of 28 kDa was purified from the culture broth of Bacillus sp. isolated from Thai Thua-nao, a natto-like fermented soybean food. The purified enzyme hydrolyzed chemically synthesized oligo-γ-L-glutamates but not oligo-γ-D-glutamates and degraded γ-polyglutam...