Publication: Glutaminase-producing Meyerozyma (Pichia) guilliermondii isolated from Thai soy sauce fermentation
Issued Date
2015-01-02
Resource Type
ISSN
18793460
01681605
01681605
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2-s2.0-84907958751
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Mahidol University
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SCOPUS
Bibliographic Citation
International Journal of Food Microbiology. Vol.192, (2015), 7-12
Suggested Citation
Phichayaphorn Aryuman, Sittiwat Lertsiri, Wonnop Visessanguan, Nuttawee Niamsiri, Amaret Bhumiratana, Apinya Assavanig Glutaminase-producing Meyerozyma (Pichia) guilliermondii isolated from Thai soy sauce fermentation. International Journal of Food Microbiology. Vol.192, (2015), 7-12. doi:10.1016/j.ijfoodmicro.2014.09.019 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/35209
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Title
Glutaminase-producing Meyerozyma (Pichia) guilliermondii isolated from Thai soy sauce fermentation
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Abstract
© 2014. In this study, 34 yeast isolates were obtained from koji and moromi samples of Thai soy sauce fermentation. However, the most interesting yeast strain was isolated from the enriched 2. month-old (M2) moromi sample and identified as Meyerozyma (Pichia) guilliermondii EM2Y61. This strain is a salt-tolerant yeast that could tolerate up to 20% (w/v) NaCl and produce extracellular and cell-bound glutaminases. Interestingly, its glutaminases were more active in 18% (w/v) NaCl which is a salt concentration in moromi. The extracellular glutaminase's activity was found to be much higher than that of cell-bound glutaminase. The highest specific activity and stability of the extracellular glutaminase were found in 18% (w/v) NaCl at pH. 4.5 and 37. °C. A challenge test by adding partially-purified extracellular glutaminase from M. guilliermondii EM2Y61 into 1. month-old (M1) moromi sample showed an increased conversion of l-glutamine to l-glutamic acid. This is the first report of glutaminase producing M. guilliermondii isolated from the moromi of Thai soy sauce fermentation. The results suggested the potential application of M. guilliermondii EM2Y61 as starter yeast culture to increase l-glutamic acid during soy sauce fermentation.