KR20170003289A - Strains having high gamma-glutamyltransferase activity, and method for manufacturing food composition and pharmaceutical composition using the same - Google Patents

Abstract

According to the present specification, disclosed are a gamma-glutamyltransferase Bacillus amyloliquefaciens SMB-469 strain, a method for producing gamma-glutamyltransferase by using the same, and a method for producing a food by using the same. The strain according to an aspect of the present invention has a high gamma-glutamyltransferase activity, and thus is advantageous in mass-producing gamma-glutamyltransferase. Moreover, when a food is fermented by using the strain, a food having excellent flavors can be obtained. Furthermore, the strain according to an aspect of the present invention does not cause hematocytolysis and does not generate a material harmful to a human body, so the strain can be useful in the food field or in the pharmaceutical field.

Description

The present invention relates to a strain having high gamma-glutamyltransferase activity and a method for producing a food and a pharmaceutical composition using the same,

In this specification, a strain having a high gamma-glutamyltransferase activity, a method for producing gamma glutamyltransferase using the strain, and a fermentation method using the same are disclosed.

Recently, microorganisms are becoming increasingly popular as key biomaterials that can generate high value-added economic profit. The global market size of pure microorganisms and related fields is estimated to be about 10 billion US dollars (about 10 trillion won) per year, and when combined with antibiotics produced by microorganisms, microorganisms account for 30% of the world bio market. Biosimilar is the biosimilar that is currently receiving the most attention in the bio-industry. Most of them produce medicinal materials through microorganisms. Even in the case of EPO (erythropoietin), which is a red blood cell production promoting substance administered to patients with kidney disease, (About 1 trillion won), which can be used to estimate the industrial scale of the microorganism-related market. On the other hand, the breakthrough of microbial genome detoxification is now known as 1,250 completely decrypted and 4,200 currently decrypted. Genomic research results of these microorganisms will be able to find the next generation of fine chemical materials, food materials, energy materials, environmental materials and medicinal materials by efficiently knowing the functions of microorganisms such as factories, farms and power plants, It is expected. In addition, more than 99% of the microorganisms that are difficult to cultivate or live in marine or extreme environments have not yet been found. When a variety of genetic resources (metagenome) of the specific environment together with these microorganisms are secured and utilized, biologics, enzymes, antibiotics Will be used in various fields. In addition, if Synthetic biology is introduced into Biorefinery, an eco-friendly green technology that replaces existing chemical processes, it is expected to create greater economic value.

Microbiology industry in the era of genome, Biosafety Vol.11 No.1, Tae Kwang, 2010.06.09. 22-29pages

In one aspect, an object of the present invention is to provide a strain having high gamma-glutamyltransferase activity.

In another aspect, an object of the present invention is to mass-produce gamma-glutamyltransferase at low cost.

In another aspect, an object of the present invention is to provide a food having improved flavor, such as a richness, a fullness in mouth, a feeling of thickness of taste, and a persistence of taste.

In one aspect, the present invention is a Bacillus amyloliquefacience SMB-469 strain having high gamma-glutamyltransferase activity.

In another aspect, the present invention is a composition comprising a strain of Bacillus amyloliquefaciens SMB-469 or a culture thereof as an active ingredient.

In another aspect, the present invention is a method for producing gamma-glutamyltransferase comprising culturing a strain of Bacillus amyloliquefaciens SMB-469.

In another aspect, the present invention is a food manufacturing method comprising culturing a strain of Bacillus amyloliquefaciens SMB-469.

Bacillus amyloliquefacience SMB-469 strain, which is one aspect of the present invention, has excellent gamma-glutamyltransferase activity and is advantageous for mass production of gamma-glutamyltransferase. In addition, when the food is fermented using the strain, a food having excellent flavor can be obtained. In addition, the strain as an aspect of the present invention does not cause hemolysis and does not produce harmful substances to humans, and thus can be usefully used in food or pharmaceutical fields.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a donation of a strain of Bacillus amyloliquefacience SMB-469.
FIG. 2 is a view comparing the morphology of Bacillus amyloliquefaciens SMB-469 strain (right) and Bacillus amyloliquefaciens KC41 strain (left).
FIG. 3 is a graph comparing the gamma-glutamyl transferase activity of Bacillus amyloliquefaciens SMB-469 strain and other strains.
4 is a diagram showing a hemolytic test result of a strain of Bacillus amyloliquefaciens SMB-469.
FIG. 5 is a graph showing the results of biosynthetic amine production test of Bacillus amyloliquefaciens SMB-469 strain. FIG.
6 is a view showing the sequence of 16s rDNA of Bacillus amyloliquefaciens SMB-469 strain.

Hereinafter, the present invention will be described in detail.

In one aspect, the present invention is a Bacillus amyloliquefacience SMB-469 strain having gamma-glutamyltransferase activity.

In this specification, gamma-glutamyltransferase (GGT, gamma-GT) or gamma-glutamyltransferase refers to an enzyme also called gamma-glutamyl transpeptidase (GGTP) . Gamma-glutamyltransferase may refer to an enzyme that transduces the glutamyl group of a gamma-glutamyl compound to another receptor. Specifically, it may mean an enzyme that specifically acts on glutamine to transfer gamma-glutamyl group of glutamine to hydroxylamine, and as a result may mean an enzyme that produces glutamic acid. In addition, it may mean an enzyme that produces gamma-glutamyl peptide by transferring glutamate of glutamyl peptide to another amino acid.

From the viewpoint as described above, the strain, glucose 2%, 1.5% yeast extract, corn steep liquor (corn steep) liquor 1%, MgSO 4 · 7H 2 O 0.05% and _{K 2 HPO 4 · 3H 2 O} 0.1% Glutamyltransferase activity of 5000 mU / ml or more when the strain is inoculated with 10 ⁶ CFU / ml and cultured at a temperature of 37 ° C for 72 hours.

In addition, under the above conditions, the gamma-glutamyltransferase activity may be at least 4000 mU / ml, and may be at least 5000 mU / ml, at least 5500 mU / ml, at least 6000 mU / ml, at least 6500 mU / ml, or at least 7,000 mU / ml.

In view of the above, the strain may have a gamma-glutamyltransferase activity of 50-fold or more as compared to Bacillus amyloliquefacience DSM7 strain.

Enzymatic activity as used herein may refer to the amount of enzyme that converts the substrate to the final product per unit time.

In the Bacillus amyloliquefaciens SMB-469 strain, which is an aspect of the present invention, the strain may be a strain of Accession No. KCTC12822BP.

In view of the above, the strain is not hemolytic and does not produce a biogenic amine, so it may be harmless to the human body. The term " hemolytic " as used herein may mean that the strain destroys red blood cells.

In addition, from the above viewpoint, the strain may not produce a biogenic amine. In the present specification, biogenic amines can be produced during the metabolic process of microorganisms, which may mean nitrogen compounds that can cause harmful effects to human body such as allergens, carcinogens or food poisoning.

In another aspect, the present invention may be a composition comprising Bacillus amyloliquefaciens SMB-469 strain or a culture thereof as an active ingredient.

As used herein, the term culture may mean a substance including all the substances contained in a medium in which the strain has been cultured, and may mean, for example, a substance including metabolites or secretions resulting from the culture of the strain or a lysate thereof The strain itself may also be contained in the culture.

In view of the above, the composition may be a food composition or a pharmaceutical composition. The food composition may also be a fermented food. As used herein, the fermented food may mean food fermented by Bacillus amyloliquefaciens SMB-469 strain, fermented food or fermentation-promoting food. Examples of the fermented food include beans such as vinegar, soy sauce, miso, Fermented food products, fermented milk products, salads such as kimchi, salted fish, or flavoring agents such as seasonings.

The formulation of the food composition according to one aspect of the present invention is not particularly limited, but may be formulated into, for example, tablets, granules, powders, liquid preparations such as drinks, caramels, gels, bars and the like. The food composition may contain various nutrients, vitamins, minerals (electrolytes), flavors such as synthetic flavors and natural flavors, colorants and enhancers (cheese, chocolate etc.), pectic acid and its salts, alginic acid and its salts, Colloidal thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated drinks, and the like. The food composition of each formulation can be blended with the ingredients commonly used in the field in addition to the active ingredient without difficulty by those skilled in the art depending on the purpose of formulation or use, and synergistic effect can be obtained when the composition is applied simultaneously with other ingredients.

In a pharmaceutical composition, which is an aspect of the present invention, the pharmaceutical composition may be of various oral or parenteral formulations. In the case of formulation, a diluent or excipient such as a filler, an extender, a binder, a wetting agent, a disintegrant, or a surfactant is usually used. Solid form preparations for oral administration include tablets, pills, powders, granules, soft or hard capsules, etc. These solid preparations may contain one or more excipients such as starch, calcium carbonate, sucrose, Or lactose, gelatin, and the like. In addition to simple excipients, lubricants such as magnesium stearate, talc, and the like are also used. Liquid preparations for oral administration include suspensions, solutions, emulsions, syrups and the like. Various excipients such as wetting agents, sweeteners, fragrances, preservatives and the like may be included in addition to water and liquid paraffin, which are simple diluents commonly used. have. Formulations for parenteral administration include sterilized aqueous solutions, non-aqueous solutions, suspensions, emulsions, freeze-dried preparations, and suppositories. Propylene glycol, polyethylene glycol, vegetable oil such as olive oil, injectable ester such as ethyl oleate, and the like can be used as the non-aqueous solvent and suspension agent. Examples of the suppository base include witepsol, macrogol, tween 61, cacao paper, laurin, glycerogelatin and the like.

In one aspect of the present invention, the composition may be administered parenterally or orally, as desired, and may be administered in an amount of 0.1 to 500 mg, preferably 1 to 100 mg, per 1 kg of body weight per day, . ≪ / RTI > The dosage for a particular patient may vary depending on the patient's body weight, age, sex, health condition, diet, time of administration, administration method, excretion rate, severity of disease, and the like.

The pharmaceutical composition according to one aspect of the present invention may be administered orally or parenterally in the form of powders, granules, tablets, soft or hard capsules, oral preparations such as suspensions, emulsions, syrups and aerosols, May be formulated and used in any form suitable for pharmaceutical preparations.

The composition according to one aspect of the present invention can be administered to mammals such as rats, mice, livestock, humans, and the like by various routes such as parenteral, oral, etc., and all the ways of administration can be expected, Oral, transdermally, intravenously, intramuscularly, or subcutaneously.

In another aspect, the present invention is a method for producing gamma-glutamyltransferase comprising culturing a strain of Bacillus amyloliquefaciens SMB-469.

Further, the present invention is, in a different aspect, a food manufacturing method comprising culturing a strain of Bacillus amyloliquefaciens SMB-469. In view of the above, the method may further include the step of adding the strain or the culture thereof to the food.

In a food manufacturing method which is an aspect of the present invention, the food produced by the method may have an improved flavor. In the present specification, the flavor may mean a deep taste or a rich flavor that a person can feel in a food. The flavor may be due to an increase in the content of glutamic acid or various peptides in food, particularly gamma-glutamyl peptide. In addition, the food prepared by the above method is advantageous in that the flavor can be maintained for a long time.

In view of the above, the strain culture may be carried out at a temperature of 45 ° C or lower. Specifically, the incubation temperature is 10 ° C to 45 ° C, 15 ° C to 45 ° C, 20 ° C to 45 ° C, 25 ° C to 45 ° C, 30 ° C to 45 ° C, 35 ° C to 45 ° C, Or more and 40 ° C or less, 10 ° C or more and 35 ° C or less, 10 ° C or more and 30 ° C or less, 10 ° C or more and 25 ° C or less or 10 ° C to 20 ° C and the activity of gamma-glutamyltransferase is most It can be excellent.

In addition, the strain culture can be performed in an environment in which a rich nitrogen source is given. When the nitrogen source is abundant, the activity of gamma-glutamyltransferase may be excellent. As used herein, the nitrogen source means a substance which supplies nitrogen necessary for growth of the strain, and may include, but not limited to, those known in the art.

In addition, the strain culture may be performed in the above-described environment for 20 hours to 170 hours or less. For example, from 1 hour to 200 hours, from 10 hours to 190 hours, from 15 hours to 185 hours, from 20 hours to 180 hours, from 20 hours to 175 hours, or from 24 hours to 170 hours.

Hereinafter, the present invention will be described more specifically with reference to the following examples. However, the following examples are provided for illustrative purposes only in order to facilitate understanding of the present invention, and the scope and scope of the present invention are not limited thereto.

[Example 1] Identification of Bacillus amyloliquefacience SMB-469 strain

[Example 1-1] Isolation of food microorganisms

Commercial fermented foods such as miso, kochujang, and chungkukjang were purchased and Bacillus was isolated. 0.2 ml of the supernatant of the suspensions suspended and diluted with 1 g of the fermented food obtained by grinding the fermented food was inoculated into TSA medium (Tryptone 1.5%, 0.5% of soybeanmeal digest, 0.5% of sodium chloride, 1.5% of agar) For 24 hours. The morphological differences of the cultured microorganisms were used for primary selection.

[Example 1-2] Screening and removal of harmful microorganisms

The strains were inoculated into MYP medium (Mannitol Egg Yolk Polymyxin Agar) which is a culture medium of Bacillus cereus inducing food poisoning and cultured at 37 ° C for 18 hours. The culture medium contained 0.1% of meat extract, 1% of peptone, 1% of mannitol, 1% of sodium chloride, 0.0025% of phenol red, 1.2% of agar, 50000IU / L of polymyxin B, 2.5% . The strains forming pink band and surrounding band were selected as Bacillus cereus and selected.

[Example 1-3] Identification of strain

The strain K medium (glucose 2%, 2% yeast _{extract, K 2 HPO 4 1.25%,} KH 2 PO 4 0.39%, (NH 4) 2 SO 4 0.4%, MgSO 4 · 7H 2 O 0.12%) 100 ml (10 ⁶ CFU / ml) and cultured at 37 ° C for 72 hours. The supernatant was centrifuged at 13000 rpm for 10 minutes, and then analyzed using a Gamma-glutamyltransferase assay kit (Biovision, cat. K-784-100), and the activity of the strain was selected.

Then, the DNA of the highly active strain was extracted and the 16s rRNA was amplified by using 27F and 1492R primers (Table 1), and the sequence information was analyzed by BLAST of NCBI (www.ncbi.nlm.nih.gov) Respectively. As a result, the Bacillus amyloliquefacience SMB-469 strain of the present invention could be identified.

The 16s rDNA sequence of the Bacillus amyloliquefacience SMB-469 strain is shown in SEQ ID NO: 1.

SEQ ID NO: 2 27F AGAGTTTGATCCTGGCTCAG SEQ ID NO: 3 1492R GGTTACCTTGTTACGACTT

[Example 2] Comparison of gamma-glutamyltransferase activity with other strains

Enzyme activity was measured in the same manner as in Example 1-3. The gamma-glutamyltransferase activity in the strain Bacillus amyloliquefaciens DSM7, Bacillus amyloliquefaciens FZB42, and Bacillus subtilis was measured. Bacillus amyloliquefaciens DSM7 and Bacillus subtilis strains were obtained from the Korean Center for Microbial Resources and Bacillus amyloliquefaciens FZB42 was obtained from the Center for Microbial Resources in Germany (DSMZ). As a result, the Bacillus amyloliquefaciens SMB-469 strain of the present invention showed an enzyme activity of about 4000 mU / ml or more, indicating that the enzyme activity was superior to other strains (Table 2).

Strain Gamma-glutamyltransferase activity (mU / ml) Bacillus amyloliquefaciensis SMB-469 4000 to 5000 Standard strain Bacillus amyloliquefaciens DSM7 0 to 30

[Example 3] Comparison of gamma-glutamyltransferase activity according to culture medium

Enzyme activity was measured in the same manner as in Example 1-3 except that high-nutrient medium was used instead of K medium as a medium. The composition of high nutrient medium is as follows: glucose 2%, yeast extract 1.5%, corn steep liquor 1%, MgSO ₄ .7H ₂ O 0.05%, K ₂ HPO ₄ .3H ₂ O 0.1%.

The results are shown in Table 3 and FIG.

Gamma-glutamyltransferase activity (mU / ml) Type of strain / medium K medium High nutrient medium Bacillus amyloliquefaciensis SMB-469 4000 to 5000 5000 ~ 7000 Bacillus amylolytica DSM7 0 to 30 0-100 Bacillus amyloliquefaciens FZB42 0-500 1000 ~ 2000 Bacillus Subtilis 0-600 1000 ~ 2000

[Example 4] Comparison of gamma-glutamyltransferase activity with culture time

In order to confirm the influence of the incubation time on the enzyme activity, the enzyme activity was measured by varying the incubation time in the same environment as in Example 3. As a result, it was found that when cultured for 24 to 168 hours, the enzyme activity was most excellent (Table 4).

Incubation time Gamma-glutamyltransferase activity (mU / ml) Less than 24 hours 0 to 1000 24 to 168 hours 5000 ~ 7000 168 hours or more 3000 ~ 4000

[Example 5] Comparison of gamma-glutamyltransferase activity with culture temperature

In order to confirm the effect of the temperature on the enzyme activity, the enzyme activity was measured under the same conditions as in Example 1-3, except that the fermentation temperature was different. As a result, it was confirmed that the enzyme activity was excellent at about 40 ° C and the enzyme activity was lowered at about 45 ° C or higher (Table 5).

Incubation temperature Gamma-glutamyltransferase activity (mU / ml) 40 ℃ 4000 to 5000 45 ° C 1000 ~ 2000

[Example 6] Measurement of hemolysis of Bacillus amyloliquefaciens SMB-469 strain

Alpha hemolysis discrimination rabbit blood (Kisan Biotech) and beta hemolysis discrimination blood (Hanil komed) were prepared as defibrinated blood. The plate medium was prepared by adding 5% blood to the TSA medium, and a single colony was taken with the sterilized needle into the medium. In the case of alpha hemolytic, colonies were observed after culturing at 37 ° C for 18 hours. In the case of beta hemolytic, the cells were incubated at 37 ° C for 18 hours, stored in a refrigerator at 4 ° C overnight, and then observed. The presence or absence of hemolysis was determined according to whether the blood was decomposed around the colony. As a result, it was confirmed that the strain of the present invention was free from hemolysis (Fig. 4)

[Example 7] Confirmation of biogenic amine production ability

Three kinds of LB medium containing 0.006% indicator (Bromocresol Purple) (tryptone 1%, yeast extract 0.5%, sodium chloride 1%) were prepared and i) amino acid was not added ii) 0.1% histidine was added iii) The strain was inoculated and cultured at 37 DEG C for 24 hours. Iii) when the pH and the absorbance value are higher in the medium containing the amino acid as the precursor, the biosynthetic amine-producing ability is higher than that of the amino acid- Respectively. As a result, it was confirmed that the strain of the present invention did not produce a biogenic amine (Fig. 5).

[Comparative Example] Comparison of characteristics with Bacillus amyloliquefaciens KC41 strain

[Comparative Example 1] Morphological comparison

The morphological characteristics of the Bacillus amyloliquefaciens KC41 strain (KCCM 11249BP) and Bacillus amyloliquefaciens SMB-469 strain of the present invention were compared in Korean Patent Application No. 10-2012-0016591. As a result, the Bacillus amyloliquefaciens KC41 strain had an irregular shape and a wrinkled form, whereas the Bacillus amyloliquefaciens SMB-469 strain had a wrinkle-free and upturned form, (Fig. 2).

[Comparative Example 2] Comparison of gamma-glutamyltransferase activity

The gamma-glutamyltransferase activity of Bacillus amyloliquefaciens KC41 strain and Bacillus amyloliquefaciens SMB-469 strain were compared. The Bacillus amyloliquefaciens KC41 strain had an absorbance of about 0.9 measured at 410 nm of the gamma-glutamyltransferase activity , and as a result, the enzyme activity of the Bacillus amyloliquefaciens SMB-469 strain of the present invention was about 13 times more excellent And it was found.

The amount of pNA produced was determined using a regression equation (absorbance = 0.027 x pNA production amount) and an absorbance value of 0.9 indicating the relationship between the absorbance at 410 nm and the amount of pNA produced in the Bacillus amyloliquefaciens KC41 strain. As a result, PNA production of pNA was confirmed. The enzyme activity (mU / ml) was about 198 mU / ml as determined by dividing the amount of pNA produced (33 nM) by the reaction time (10 min) and the amount of enzyme added (0.01667 ml). On the other hand, when the Bacillus amyloliquefaciens SMB-469 strain was reacted with an enzyme solution diluted 30 times, the amount of pNA produced was determined to be about 26 nM by using a regression equation (absorbance = 0.0198 x pNA production amount) at 418 nm and absorbance 0.51 , Which was multiplied by the dilution ratio (30), indicating that pNA was generated at about 780 nM. The enzyme activity (mU / ml) was about 2600 mU / ml as determined by dividing the amount of pNA produced (780 nM) by the reaction time (30 minutes) and the amount of enzyme added (0.01 ml).

Formulation examples of compositions according to one aspect of the present invention are described below, but may be applied to various other formulations, which are not intended to be limiting but merely illustrative of the present invention.

[Formulation Example 1] Soy sauce

ingredient Content (% by weight) The strain powder of Example 1 2% Defatted soybeans 22.4% Wheat wheat 10% Sun salt 5% Liquid fructose 5% Synthetic preservative One% Purified water 60% nitrogen 1.3% Other Balance

[Formulation Example 2] miso

ingredient Content (% by weight) The strain powder of Example 1 2% Defatted soybeans 40% Wheat flour 10% Refined salt 5% Alpha soybean powder 5% chili powder 5% Purified water 30% end 1.3% Other Balance

Korea Biotechnology Research Institute KCTC12822BP 20150529

<110> SAMPIO FOOD COMPANY <120> Strains having high gamma-glutamyltransferase activity and method <130> 15P312IND <160> 3 <170> Kopatentin 2.0 <210> 1 <211> 1059 <212> DNA <213> Bacillus amyloliquefacience SMB-469_16s rDNA <400> 1 ggctaccact tacagatgga cccgcggcgc attagctagt tggtgaggta acggctcacc 60 aaggcgacga tgcgtagccg acctgagagg gtgatcggcc acactgggac tgagacacgg 120 cccagactcc tacgggaggc agcagtaggg aatcttccgc aatggacgaa agtctgacgg 180 agcaacgccg cgtgagtgat gaaggttttc ggatcgtaaa gctctgttgt tagggaagaa 240 caagtgccgt tcaaataggg cggcaccttg acggtaccta accagaaagc cacggctaac 300 tacgtgccag cagccgcggt aatacgtagg tggcaagcgt tgtccggaat tattgggcgt 360 aaagggctcg caggcggttt cttaagtctg atgtgaaagc ccccggctcg accggggagg 420 gtcattggaa actggggaac ttgagtgcag aagaggagag tggaattcca cgtgtagcgg 480 tgaaatgcgt agagatgtgg aggaacacca gtggcgaagg cgactctctg gtctgtaact 540 gacgctgagg agcgaaagcg tggggagcga acaggattag ataccctggt agtccacgcc 600 gtaaacgatg agtgctaagt gttagggggt ttccgcccct tagtgctgca gctaacgcat 660 taagcactcc gcctggggag tacggtcgca agactgaaac tcaaaggaaa ttgacggggg 720 cccgcacaag cggtggagca tgtggtttaa ttcgaagcaa cgcgaagaac cttaccaggt 780 cttgacatcc tctgacaatc ctagagatag gacgtcccct tcgggggcag agtgacaggt 840 ggtgcatggt tgtcgtcagc tcgtgtcgtg agatgttggg ttaagtcccg caacgagcgc 900 aacccttgat cttagttgcc agcattcagt tgggcactct aaggtgactg ccggtgacaa 960 accggaggaa ggtggggatg acgtcaaatc atcatgcccc ttatgacctg ggctacacac 1020 gtgctacaat ggacagaaca aagggcagcg aaaccgcga 1059 <210> 2 <211> 20 <212> DNA <213> Artificial Sequence <220> <223> Primer_27F <400> 2 agagtttgat cctggctcag 20 <210> 3 <211> 19 <212> DNA <213> Artificial Sequence <220> <223> Primer_1492R <400> 3 ggttaccttg ttacgactt 19

Claims (11)

Bacillus amyloliquefacience SMB-469 strain having gamma-glutamyltransferase activity. The method according to claim 1,
Wherein the strain comprises:
Glucose 2%, 1.5% yeast extract, corn steep liquor (corn steep liquor) 1%, MgSO 4 · 7H 2 O 0.05% and K ₂ HPO _{4 ·} in a culture medium containing 3H ₂ O 0.1%, the strain 10 ⁶ CFU / ml and cultured at 37 ° C for 72 hours,
Wherein the strain has a gamma-glutamyltransferase activity of greater than 5000 mU / ml. The method according to claim 1,
Wherein said strain is the accession number KCTC12822BP. A composition comprising the strain of any one of claims 1 to 3 or a culture thereof as an active ingredient. 5. The method of claim 4,
Wherein the composition is a food composition or a pharmaceutical composition. 6. The method of claim 5,
Wherein the food composition is a fermented food. A method for producing gamma-glutamyltransferase comprising culturing a strain according to any one of claims 1 to 3. 8. The method of claim 7,
Wherein the strain is cultured at a temperature of 45 DEG C or less. 8. The method of claim 7,
Wherein the strain is cultured for 20 to 170 hours. A method for producing food, comprising culturing the strain of any one of claims 1 to 3. 11. The method of claim 10,
And adding the strain or the culture thereof to the food.

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