A method for improving the extensibility of a dough comprising a) adding a gamma glutamyl transpeptidase to flour or to a dough comprising a flour; and b) making the dough. The gamma glutamyl transpeptidase may be obtainable from Bacillus licheniformis and from Bacillus horikoshii.

A yeast extract containing 0.2% or more of -Glu-Abu based on dry weight of the yeast extract is produced by culturing a yeast, such as Saccharomyces cervisiae or Candida utilis, in a medium containing a compound selected from Abu (L-2-aminobutyric acid) and -Glu-Abu (L--glutamyl-L-2-aminobutyric acid), and preparing a yeast extract from the obtained cells.

A pegylated, circularly permuted construct of the CapD enzyme (a gamma glutamyl transferase enzyme acting as a hydrolase specific to poly-?-D-glutamic acid) is used to treat anthrax and other bacterial infections, including but not limited to infection with strains that are resistant to available antibiotics.

The present invention relates to a halophilic Bacillus polyfermenticus KMU01 strain producing salt-tolerant gamma-glutamyl transpeptidase, and the halophilic Bacillus polyfermenticus KMU01 strain according to the present invention (KCTC11751BP) producing a halophilic gamma-glutamyl transpeptidase, wherein, when food is fermented using the strain of the present invention, it can be utilized in foods with high salt concentration, and fermented foods having excellent flavor and various peptides can be prepared by high enzyme activity that decomposes protein binding.

A pegylated, circularly permuted construct of the CapD enzyme (a gamma glutamyl transferase enzyme acting as a hydrolase specific to poly-?-D-glutamic acid) is used to treat anthrax and other bacterial infections, including but not limited to infection with strains that are resistant to available antibiotics.

A method for producing -Glu-Val-Gly comprising the step of reacting Val-Gly with a -glutamyl group donor in the presence of a -glutamyltransferase, a microorganism containing the enzyme, or a processed product thereof to generate -Glu-Val-Gly, wherein the -glutamyltransferase consists of a large subunit and a small subunit, and the small subunit has a specific mutation.

A yeast extract containing 0.2% or more of -Glu-Abu based on dry weight of the yeast extract is produced by culturing a yeast, such as Saccharomyces cervisiae or Candida utilis, in a medium containing a compound selected from Abu (L-2-aminobutyric acid) and -Glu-Abu (L--glutamyl-L-2-aminobutyric acid), and preparing a yeast extract from the obtained cells.

A method for producing -Glu-Val-Gly comprising the step of reacting Val-Gly with a -glutamyl group donor in the presence of a -glutamyltransferase, a microorganism containing the enzyme, or a processed product thereof to generate -Glu-Val-Gly, wherein the -glutamyltransferase consists of a large subunit and a small subunit, and the small subunit has a specific mutation.

A plant-based fermented product containing a high concentration of gamma-glutamyl peptide, and a method for preparing the plant-based fermented product are disclosed. The plant-based fermented product contains a high concentration of gamma-glutamyl peptide to provide deep and rich flavors, and may be used in sauce such as soy sauce to add Gippeunmat to foods. Further, by using the method for preparing the plant-based fermented product, a plant-based fermented product containing a high concentration of gamma-glutamyl peptide can be prepared in a stable manner.

It is an object of the present invention to provide a practical means of producing cysteine from glutathione that is also suitable for use in the field of foods. Cysteine is produced from glutathione by a first step of producing cysteinylglycine by the action of a -glutamyl peptidase derived from a microorganism on reduced glutathione; and a second step of producing cysteine by the action of an acid protease derived from a microorganism on the cysteinylglycine.