Ajinomoto Co., Ltd.

Jiro Kataoka

Hiroaki Nagasaki

Katsuhiko Kitamoto

Kyoko Koibuchi

Ari Yuasa

Hiroshi Yamamoto

Hajime Eguchi

Takeshi Nishinomiya

Tadashi Yoshimoto

Masahiro Takahashi

Hideki Okamura

Tsutomu Yamaura

Tadaaki Saegusa

Glutaminase is purified from an, its partial amino acid sequence is determined, a partial sequence of glutaminase gene is obtained by PCR based on the obtained information, and DNA fragments containing glutaminase gene fromgenomic library and cDNA library, andgenomic library by hybridization using the partial sequence as a probe.

Glutaminase, its gene and a method of producing it

Glutaminase is purified from an , its partial amino acid sequence is determined, a partial sequence of glutaminase gene is obtained by PCR based on the obtained information, and DNA fragments containing glutaminase gene from genomic library and cDNA library, and genomic library hybridization using the partial sequence as a probe.

A method for producing powdery seasoning with constant quality, with no occurrence of coagulation under storage. The method comprises culturing koji mold in heated and expanded defatted soybean, maintaining a dispersion of the resulting culture in a sodium chloride solution under enzymatically active conditions, separately collecting a liquid dispersion medium from the enzymatic reaction product, adding a liquid seasoning to the liquid dispersion medium, and spray drying the resulting mixture.

Method for producing powdery seasoning

Dipeptidyl peptidase IV obtainable from a microorganism of the species Xanthomonas maltophilia is described, which hydrolyzes specifically a peptide and derivatives thereof having proline at the second position from the amino terminus to release a dipeptide having proline at the carboxyl terminus. Also, the process for producing the dipeptidyl peptidase IV is described.

Dipeptidyl peptidase IV from Xanthomonas maltophilia and process for

A method for producing a seasoning from whey is disclosed wherein lactic acid bacteria are inoculated into whey and cultured at a temperature of 30.degree.-50.degree. C. while adjusting the pH to from 6-7. The fermented solution is centrifuged to produce a precipitate phase which contains proteins and a supernatant phase which contains alkali salts of lactic acid. The proteins are decomposed with a mineral acid or a proteolytic enzyme to produce a Seasoning Liquid A. The supernatant phase is neutralized and concentrated to produce a Seasoning Liquid B, and admixed with Seasoning Liquid A.

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Kawsaki, Japan

Jiro Kataoka