KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
6.13 | - |
Penicillin V | - |
Streptomyces sp. | |
17.1 | - |
Penicillin V | immobilized enzyme | Streptomyces sp. |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Streptomyces sp. | - |
Chainia | - |
Streptomyces sp. Chainia | - |
Chainia | - |
Purification (Comment) | Organism |
---|---|
partially | Streptomyces sp. |
Storage Stability | Organism |
---|---|
room temperature, dry immobilized enzyme | Streptomyces sp. |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
penicillin V + H2O | - |
Streptomyces sp. | 6-aminopenicillanic acid + phenoxyacetic acid | - |
? | |
penicillin V + H2O | - |
Streptomyces sp. Chainia | 6-aminopenicillanic acid + phenoxyacetic acid | - |
? |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
55 | - |
- |
Streptomyces sp. |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
7.5 | 8 | - |
Streptomyces sp. |
9.5 | - |
immobilized enzyme | Streptomyces sp. |