Glutaminase from Escherichia coli is widely used in the food industry to enhance flavor profiles, particularly in the production of fermented products like soy sauce and miso. It catalyzes the hydrolysis of glutamine to glutamate, which is a key contributor to the umami taste. In biotechnology, this enzyme is employed in cell culture media to control glutamine levels, optimizing conditions for cell growth and protein production. Additionally, it finds applications in medical research for studying glutamine metabolism and its role in various physiological and pathological processes. Its specificity and efficiency make it a valuable tool in both industrial and scientific contexts.