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Literature summary for 1.4.1.9 extracted from
- Heat stability of Bacillus cereus enzymes within spores and in extracts (1980), J. Bacteriol., 143, 27-34.
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Bacillus cereus | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| spore | - |
Bacillus cereus | - |
| vegetative | - |
Bacillus cereus | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| L-Leu + H2O + NAD+ | - |
Bacillus cereus | 4-methyl-2-oxopentanoate + NH3 + NADH | - |
r |  |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 70 | - |
10 min, 50% loss of activity, enzyme from cell extract | Bacillus cereus |
| 94 | - |
10 min, 50% loss of activity, enzyme from spores | Bacillus cereus |
Cofactor
| Cofactor | Comment | Organism | Structure |
|---|---|---|---|
| NAD+ | - |
Bacillus cereus | |
| NADH | - |
Bacillus cereus | |
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