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Literature summary extracted from
- Purification and characterization of the Bacillus subtilis levanase produced in Escherichia coli (1995), Appl. Environ. Microbiol., 61, 1953-1958.
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 3.2.1.65 | nutrition | production of pure fructose syrups | Bacillus subtilis |
| 3.2.1.65 | synthesis | synthesis of various products such as ethanol or aceton-butanol | Bacillus subtilis |
Cloned(Commentary)
| EC Number | Cloned (Comment) | Organism |
|---|---|---|
| 3.2.1.65 | expression in Escherichia coli | Bacillus subtilis |
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.2.1.65 | Ag+ | - |
Bacillus subtilis |  |
| 3.2.1.65 | Hg2+ | - |
Bacillus subtilis | |
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.2.1.65 | 0.0012 | - |
levan | - |
Bacillus subtilis | |
| 3.2.1.65 | 6.8 | - |
inulin | - |
Bacillus subtilis | |
| 3.2.1.65 | 65 | - |
sucrose | - |
Bacillus subtilis | |
Localization
| EC Number | Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|---|
| 3.2.1.65 | extracellular | - |
Bacillus subtilis | - |
- |
Molecular Weight [Da]
| EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.65 | 75000 | - |
- |
Bacillus subtilis |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.65 | levans + H2O | Bacillus subtilis | - |
oligofructosides | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.65 | Bacillus subtilis | - |
- |
- |
| 3.2.1.65 | Escherichia coli | - |
- |
- |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.2.1.65 | - |
Bacillus subtilis |
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 | 97.4 | - |
- |
Bacillus subtilis |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.65 | inulin + H2O | - |
Bacillus subtilis | ? | - |
? | |
| 3.2.1.65 | levan + H2O | - |
Bacillus subtilis | oligofructosides | - |
? | |
| 3.2.1.65 | levans + H2O | - |
Bacillus subtilis | oligofructosides | - |
? | |
| 3.2.1.65 | sucrose + H2O | - |
Bacillus subtilis | D-fructose + D-glucose | - |
? | |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.65 | 55 | - |
rapidly inactivated at 60°C | Bacillus subtilis |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.65 | 5.5 | - |
- |
Bacillus subtilis |
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