Cryptococcus nodaensis sp nov, a yeast isolated from soil in Japan that produces a salt-tolerant and thermostable glutaminase

I. Sato, H. Kobayashi, Y. Hanya, K. Abe, S. Murakami, G. Scorzetti, J. W. Fell

Research output: Contribution to journalArticle

28 Citations (Scopus)

Abstract

An anamorphic basidiomycetous yeast, which produced a salt-tolerant and thermostable glutaminase, was isolated from soil in Japan and classified in the genus Cryptococcus. Its substrate specificity suggests that this enzyme is an L-glutaminase asparaginase (EC 3.5.1.38). The strain, G60, resembles Cryptococcus laurentii in the taxonomic criteria traditionally employed for yeasts, however it can be distinguished as a separate species based on DNA-DNA reassociation experiments and sequence analysis of the large sub-unit rDNA. Phenotypically, the isolate can be differentiated from C. laurentii by the inability to utilize arbutin as a sole source of carbon. Based on sequence analysis, the strain is related to a group of hymenomycetous yeasts including Bulleromyces albus, Bullera unica, C. laurentii and C. skinneri. The strain, which is formally described as Cryptococcus nodaensis, is industrially important for the formation of the umami taste during production of proteolytic seasonings.

Original languageEnglish
Pages (from-to)127-132
Number of pages6
JournalJournal of Industrial Microbiology and Biotechnology
Volume22
Issue number3
DOIs
Publication statusPublished - 1999 Jul 5
Externally publishedYes

Keywords

  • Cryptococcus
  • Glutaminase
  • L-glutamic acid
  • Umami

ASJC Scopus subject areas

  • Biotechnology
  • Bioengineering
  • Applied Microbiology and Biotechnology

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