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Literature summary for 4.1.1.22 extracted from

  • Tabanelli, G.; Torriani, S.; Rossi, F.; Rizzotti, L.; Gardini, F.
    Effect of chemico-physical parameters on the histidine decarboxylase (HdcA) enzymatic activity in Streptococcus thermophilus PRI60 (2012), J. Food Sci., 77, M231-M237.
    View publication on PubMed
Search for more literature for 4.1.1.22

Application

Application Comment Organism
nutrition dairy products must be dedicated to a thorough risk analysis and development of strategies to contrast the presence of histaminogenic Streptococcus thermophilus strains in products from raw or mildly heat-treated milk. The HdcA enzyme in crude cell-free extracts is mostly active at acidic pH values common in dairy products. NaCl concentrations lower than 5% do not affect its activity. The enzyme is quite resistant to heat treatments resembling low pasteurization, but is inactivated at 75°C for 2 min Streptococcus thermophilus

Inhibitors

Inhibitors Comment Organism Structure
additional information not inhibitory: NaCl up to 5% Streptococcus thermophilus

Organism

Organism UniProt Comment Textmining
Streptococcus thermophilus E7AXS8
-
-
Streptococcus thermophilus PRI60 E7AXS8
-
-

Synonyms

Synonyms Comment Organism
HdcA
-
 Streptococcus thermophilus

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
60
-
 20 min, 72% residual activity Streptococcus thermophilus
65
-
 20 min, 20% residual activity Streptococcus thermophilus
75
-
 2 min, inactivation Streptococcus thermophilus

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
4.5
-
-
 Streptococcus thermophilus

pH Range

pH Minimum pH Maximum Comment Organism
4.2
-
 83% of maximum activity Streptococcus thermophilus
6
-
 65% of maximum activity Streptococcus thermophilus
8
-
 18% of maximum activity Streptococcus thermophilus