Application | Comment | Organism |
---|---|---|
food industry | the enzyme from the lactic acid bacterium Lactobacillus sakei NBRC 15893 is considered to be involved in D-aspartate synthesis during the brewing process of Japanese sake at low temperatures | Latilactobacillus sakei |
Cloned (Comment) | Organism |
---|---|
recombinant expression of C-terminally His-tagged enzyme in Escherichia coli strain BL21(DE3) | Latilactobacillus sakei |
Crystallization (Comment) | Organism |
---|---|
purified enzyme, sitting drop vapour diffusion method with microseeding, mixing of 0.002 ml of 20 mg/ml protein in 50 mM MES, pH 6.5, and 4 mM dithiothreitol, with 0.002 ml of reservoir solution containing 25% v/v PEG MME 550, and 5% v/v 2-propanol, and 0.1 M sodium acetate, pH 4.8, equilibration againat 0.1 ml reservoir solution, 20°C, single rod-shaped crystals, X-ray diffraction structure determination and analysis at 2.55 A resolution, molecular replacement calculations are carried out using the coordinates of PhAspR, PDB ID 1jfl, as a starting model | Latilactobacillus sakei |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Latilactobacillus sakei | - |
isolated from kimoto | - |
Latilactobacillus sakei NBRC 15893 | - |
isolated from kimoto | - |
Purification (Comment) | Organism |
---|---|
recombinant C-terminally His-tagged enzyme from Escherichia coli strain BL21(DE3) by nickel affinity chromatography and desalting gel filtration | Latilactobacillus sakei |
Synonyms | Comment | Organism |
---|---|---|
LsAspR | - |
Latilactobacillus sakei |
General Information | Comment | Organism |
---|---|---|
physiological function | the enzyme from the lactic acid bacterium Lactobacillus sakei NBRC 15893 is considered to be involved in D-aspartate synthesis during the brewing process of Japanese sake at low temperatures | Latilactobacillus sakei |