Kikkoman Corporation

Mitsuharu Fujii

Keietsu Abe

Yoshiki Hanya

Itsuo Sato

Hiroe Sato

Tadanobu Nakadai

Jack W Fell

A microorganism belonging to the genus Cryptococcus having the ability to produce glutaminase excellent in salt resistance and thermostability. Further, this microorganism can be used to produce the salt-resistant thermostable glutaminase, and by use of this glutaminase, glutamic acid-rich and good tasting protein hydrolysates (e.g. flavoring foods such as soy sauce, miso etc.) are produced efficiently in a simple operation. Specifically, said microorganism is the new species Cryptococcus nodaensis having assimilability of +, -, -and - toward lactose, N-acetyl-D-glucosamine, D-glucosamine and arbtin as carbon sources, respectively.

Growing community of inventors

Chiba, Japan

Mitsuharu Fujii