EC Number | General Stability | Organism |
---|---|---|
5.1.2.1 | O2-sensitive | Latilactobacillus curvatus |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
5.1.2.1 | 50 | - |
D-lactate | - |
Latilactobacillus curvatus | |
5.1.2.1 | 70 | - |
L-lactate | - |
Latilactobacillus curvatus | |
5.1.2.1 | 80 | - |
L-lactate | - |
Latilactobacillus sakei |
EC Number | Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|---|
5.1.2.1 | 52000 | 60000 | sucrose density gradient centrifugation | Lacticaseibacillus casei |
5.1.2.1 | 52000 | 60000 | sucrose density gradient centrifugation | Latilactobacillus curvatus |
5.1.2.1 | 52000 | 60000 | sucrose density gradient centrifugation | Latilactobacillus sakei |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
5.1.2.1 | additional information | Lacticaseibacillus casei | enzyme is induced by L-lactate | ? | - |
? | |
5.1.2.1 | additional information | Latilactobacillus curvatus | enzyme is induced by L-lactate | ? | - |
? | |
5.1.2.1 | additional information | Latilactobacillus sakei | enzyme is induced by L-lactate | ? | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
5.1.2.1 | Lacticaseibacillus casei | - |
ssp. pseudoplantarum | - |
5.1.2.1 | Latilactobacillus curvatus | - |
- |
- |
5.1.2.1 | Latilactobacillus sakei | - |
- |
- |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
5.1.2.1 | D-Lactate | - |
Lacticaseibacillus casei | L-Lactate | - |
? | |
5.1.2.1 | D-Lactate | - |
Latilactobacillus curvatus | L-Lactate | - |
? | |
5.1.2.1 | D-Lactate | - |
Latilactobacillus sakei | L-Lactate | - |
? | |
5.1.2.1 | additional information | enzyme is induced by L-lactate | Lacticaseibacillus casei | ? | - |
? | |
5.1.2.1 | additional information | enzyme is induced by L-lactate | Latilactobacillus curvatus | ? | - |
? | |
5.1.2.1 | additional information | enzyme is induced by L-lactate | Latilactobacillus sakei | ? | - |
? |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
5.1.2.1 | 35 | - |
- |
Latilactobacillus curvatus |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
5.1.2.1 | 15 | 50 | 15°C: about 40% of maximal activity, 50°C: about 60% of maximal activity | Latilactobacillus curvatus |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
5.1.2.1 | 60 | - |
crude extract, 5 min, 96% loss of activity | Latilactobacillus curvatus |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
5.1.2.1 | 6 | 6.5 | - |
Latilactobacillus curvatus |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
5.1.2.1 | 5 | 6 | highest stability | Latilactobacillus curvatus |