Any feedback?
Literature summary for 3.2.1.23 extracted from
- Isolation and characterization of beta-galactosidase from Lactobacillus crispatus (2000), FEMS Microbiol. Rev., 45, 29-34.
Activating Compound
| Activating Compound | Comment | Organism | Structure |
|---|---|---|---|
| Fe2+ | activates | Lactobacillus crispatus |  |
| Mn2+ | activates | Lactobacillus crispatus | |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Zn2+ | - |
Lactobacillus crispatus | |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 1.16 | - |
2-nitrophenyl beta-D-galactopyranoside | - |
Lactobacillus crispatus | |
| 14.2 | - |
lactose | - |
Lactobacillus crispatus | |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| additional information | Lactobacillus crispatus | addition of lactose to the growth medium containing galactose inhibits enzyme synthesis | ? | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Lactobacillus crispatus | - |
strain ATCC 33820 | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| 2-nitrophenyl beta-D-galactopyranoside + H2O | - |
Lactobacillus crispatus | 2-nitrophenol + beta-D-galactopyranose | - |
? | |
| lactose + H2O | - |
Lactobacillus crispatus | D-glucose + D-galactose | - |
? | |
| additional information | addition of lactose to the growth medium containing galactose inhibits enzyme synthesis | Lactobacillus crispatus | ? | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 45 | - |
- |
Lactobacillus crispatus |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 20 | 60 | active in this range | Lactobacillus crispatus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 45 | - |
pH 6.5, 15 min, stable up to | Lactobacillus crispatus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 6.5 | - |
- |
Lactobacillus crispatus |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 4 | 9 | active in this range | Lactobacillus crispatus |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 6 | 7 | 45°C, 1 h, stable | Lactobacillus crispatus |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
