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Increase of “Umami” and “Kokumi” Compounds in Miso, Fermented Soybeans, by the Addition of Bacterial γ-Glutamyltranspeptidase

Thao Van Ho ,
Thao Van Ho
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Hideyuki Suzuki
Hideyuki Suzuki
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Published: 01.12.2012.

Volume 2, Issue 1 (2013)

https://doi.org/10.7455/ijfs.v2i1.119

Abstract

γ-Glutamyltranspeptidase (GGT) hydrolyzes γ-glutamyl compounds and transfers their γ-glutamyl moieties to amino acids and peptides.  We previously showed that the “umami” taste of soy sauce could be improved by the addition of salt-tolerant Bacillus subtilis GGT to the fermentation mixture, “moromi”.  Although miso fermentation is a semi-solid fermentation, unlike soy sauce fermentation, this was also the case. When 15 units of purified B. subtilis GGT were added to 418 g miso “moromi” (fermentation mixture), the glutamate concentration in “moromi” became 20 mM higher and the “umami” taste became stronger than without the addition of GGT after 2 to 6 months of fermentation.  In addition, γ-Glu-Val and γ-Glu-Val-Gly, which are known as “kokumi” peptides, were identified in “tamari”, and the concentrations of these γ-glutamyl peptides in “tamari" fermented by the addition of GGT were significantly higher than those of “moromi” without the addition of GGT.  These results indicate that B. subtilis GGT is able to improve the taste of miso.

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