Abstract
Glutaminase is one of the most important flavour-enhancing enzymes used in the food industry. Among 108 glutaminase producing bacteria isolated from fermented foods in Thailand, one isolate (JRT-7) that exhibited the highest glutaminase activity was selected for further study. Morphological and physiological characteristics, and 16S rDNA sequence-based phylogenetic analysis identified strain JRT-7 asKurthia gibsonii. Moreover, the highest specific activity of glutaminase (0.057 U/mg) was obtained when JRT-7 was grown in a medium containing 2.5% succinate and 2.5% L-glutamine.
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