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Literature summary for 4.1.3.6 extracted from
- Influence of temperature on flavour compound production from citrate by Lactobacillus rhamnosus ATCC 7469 (2001), Microbiol. Res., 155, 257-262.
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| citrate | Lacticaseibacillus rhamnosus | - |
acetate + oxaloacetate | - |
r |  |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Lacticaseibacillus rhamnosus | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| citrate | - |
Lacticaseibacillus rhamnosus | acetate + oxaloacetate | - |
r | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 37 | - |
- |
Lacticaseibacillus rhamnosus |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 22 | 45 | 50% activity at 45°C, 75% activity at 30°C, 8.3% activity at 22°C | Lacticaseibacillus rhamnosus |
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