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Literature summary extracted from

  • Takahashi, N.; Mizuno, F.; Takamori, K.
    Isolation and properties of levanase from Streptococcus salivarius KTA-19 (1983), Infect. Immun., 42, 231-236.
    View publication on PubMedView publication on EuropePMC

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.65 Ag+
-
 Bacillus subtilis
3.2.1.65 Ag+
-
 Streptococcus salivarius
3.2.1.65 Cu2+
-
 Streptococcus salivarius
3.2.1.65 Hg2+
-
 Bacillus subtilis
3.2.1.65 Hg2+
-
 Streptococcus salivarius
3.2.1.65 p-chloromercuribenzoate
-
 Streptococcus salivarius

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.65 75870
-
 DNA sequence analysis Bacillus subtilis
3.2.1.65 100000
-
 SDS-PAGE Streptococcus salivarius

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.65 Bacillus subtilis
-
-
-
3.2.1.65 Streptococcus salivarius
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.65
-
 Streptococcus salivarius

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.65 810
-
-
 Streptococcus salivarius

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.65 levan + H2O
-
 Streptococcus salivarius D-fructose + ?
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.65 monomer SDS-PAGE Streptococcus salivarius

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.65 40 50 not active above 55°C Streptococcus salivarius

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.65 6.5
-
 no activity below pH 5.5 Streptococcus salivarius