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Literature summary extracted from

  • Takahashi, N.; Mizuno, F.; Takamori, K.
    Purification and preliminary characterization of exo-beta-D-fructosidase in Streptococcus salivarius KTA-19 (1985), Infect. Immun., 47, 271-276.
    View publication on PubMedView publication on EuropePMC

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.2.1.80 EDTA slight stimulatuion after 30 min of incubation Streptococcus salivarius
3.2.1.80 KCN slight stimulatuion after 30 min of incubation Streptococcus salivarius

General Stability

EC Number General Stability Organism
3.2.1.80 freezing and thawing accelerates inactivation Streptococcus salivarius

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.80 Ag+
-
 Streptococcus salivarius
3.2.1.80 Cu2+
-
 Streptococcus salivarius
3.2.1.80 Fe3+
-
 Streptococcus salivarius
3.2.1.80 Hg2+
-
 Streptococcus salivarius
3.2.1.80 p-chloromercuribenzoate presence of cysteine protects against inactivation but no recovery Streptococcus salivarius
3.2.1.80 Tris
-
 Streptococcus salivarius

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.2.1.80 Mn2+ slight stimulation Streptococcus salivarius

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.80 83000 85000 gel filtration, SDS-PAGE Streptococcus salivarius

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.80 Streptococcus salivarius
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.80
-
 Streptococcus salivarius

Storage Stability

EC Number Storage Stability Organism
3.2.1.80 4°C, 0.02 mg/ml, 20 mM phosphate buffer, pH 7.0, stable at least for several days, 90% loss of activity after 2 weeks Streptococcus salivarius
3.2.1.80 higher stability at -20°C than at 4°C Streptococcus salivarius

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.80 inulin + H2O
-
 Streptococcus salivarius D-fructose + ?
-
 ?
3.2.1.80 levan + H2O
-
 Streptococcus salivarius D-fructose + ?
-
 ?
3.2.1.80 additional information not: melizitose, dextran, pseudonigeran Streptococcus salivarius ?
-
 ?
3.2.1.80 raffinose + H2O
-
 Streptococcus salivarius D-fructose + alpha-D-galactopyranosyl-1,6-alpha-D-glucopyranoside
-
 ?
3.2.1.80 sucrose + H2O
-
 Streptococcus salivarius D-fructose + D-glucose
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.80 50
-
-
 Streptococcus salivarius

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.80 20 55 rapid inactivation at 60°C Streptococcus salivarius

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.80 37
-
 pH 7.0, 30 min Streptococcus salivarius
3.2.1.80 60
-
 rapid inactivation Streptococcus salivarius

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.80 7
-
-
 Streptococcus salivarius

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.80 4.5 8
-
 Streptococcus salivarius

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.80 4.5
-
 almost complete loss of activity at Streptococcus salivarius
3.2.1.80 7
-
 37°C, 30 min Streptococcus salivarius