Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|
extracellular | - |
Aspergillus sp. | - |
- |
extracellular | - |
Monascus sp. (in: Fungi) | - |
- |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Aspergillus sp. | - |
- |
- |
Aspergillus sp. N12 | - |
- |
- |
Monascus sp. (in: Fungi) | - |
- |
- |
Monascus sp. (in: Fungi) N8 | - |
- |
- |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
culture supernatant | exo-polygalacturonase production carried out in solid-state fermentation is maximal using wheat bran/orange bagasse mixture | Aspergillus sp. | - |
culture supernatant | exoolygalacturonase production carried out in solid-state fermentation is maximal using wheat bran/sugar cane bagasse/orange bagasse mixture | Monascus sp. (in: Fungi) | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
pectin + H2O | - |
Aspergillus sp. | D-galacturonic acid + ? | - |
? | |
pectin + H2O | - |
Monascus sp. (in: Fungi) | D-galacturonic acid + ? | - |
? | |
pectin + H2O | - |
Aspergillus sp. N12 | D-galacturonic acid + ? | - |
? | |
pectin + H2O | - |
Monascus sp. (in: Fungi) N8 | D-galacturonic acid + ? | - |
? |
Synonyms | Comment | Organism |
---|---|---|
Exo-PG | - |
Aspergillus sp. |
Exo-PG | - |
Monascus sp. (in: Fungi) |
exo-polygalacturonase | - |
Aspergillus sp. |
exo-polygalacturonase | - |
Monascus sp. (in: Fungi) |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
50 | - |
- |
Aspergillus sp. |
60 | - |
- |
Monascus sp. (in: Fungi) |
Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|
45 | 65 | 45°C: about 65% of maximal activity, 65°C: about 65% of maximal activity | Monascus sp. (in: Fungi) |
45 | 65 | 45°C: about 75% of maximal activity, 65°C: about 55% of maximal activity | Aspergillus sp. |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
50 | - |
1 h, in absence of substrate, stable | Aspergillus sp. |
50 | - |
1 h, in absence of substrate, stable | Monascus sp. (in: Fungi) |
60 | - |
1 h, complete inactivation | Aspergillus sp. |
60 | - |
1 h, complete inactivation | Monascus sp. (in: Fungi) |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5.5 | - |
- |
Aspergillus sp. |
5.5 | - |
- |
Monascus sp. (in: Fungi) |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
4.5 | 6 | pH 4.5: about 75% of maximal activity, pH 6: about 70% of maximal activity | Monascus sp. (in: Fungi) |
4.5 | 6 | pH 4.5: about 75% of maximal activity, pH 6: about 80% of maximal activity | Aspergillus sp. |
pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|
4 | - |
stable at | Aspergillus sp. |
4.5 | 6 | - |
Monascus sp. (in: Fungi) |