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Literature summary extracted from

  • Yamanaka, K.; Takahara, N.
    Purification and properties of D-xylose isomerase from Lactobacillus xylosus (1977), Agric. Biol. Chem., 41, 1909-1915.
No PubMed abstract available

Crystallization (Commentary)

EC Number Crystallization (Comment) Organism
5.3.1.5
-
 Lactococcus lactis subsp. lactis

Inhibitors

EC Number Inhibitors Comment Organism Structure
5.3.1.5 D-xylitol
-
 Lactococcus lactis subsp. lactis
5.3.1.5 D-xylitol
-
 Levilactobacillus brevis
5.3.1.5 EDTA
-
 Lactococcus lactis subsp. lactis
5.3.1.5 EDTA no inactivation Levilactobacillus brevis

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
5.3.1.5 5.3
-
 D-xylose
-
 Lactococcus lactis subsp. lactis

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
5.3.1.5 45000
-
 4 * 45000, SDS-PAGE Lactococcus lactis subsp. lactis
5.3.1.5 183000
-
 gel filtration Lactococcus lactis subsp. lactis

Organism

EC Number Organism UniProt Comment Textmining
5.3.1.5 Lactococcus lactis subsp. lactis
-
-
-
5.3.1.5 Levilactobacillus brevis
-
-
-

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
5.3.1.5 4.39
-
-
 Lactococcus lactis subsp. lactis

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
5.3.1.5 D-Glucose
-
 Lactococcus lactis subsp. lactis D-Fructose
-
 ?
5.3.1.5 D-Glucose
-
 Levilactobacillus brevis D-Fructose
-
 ?
5.3.1.5 D-Ribose no activity Lactococcus lactis subsp. lactis ?
-
 ?
5.3.1.5 D-Xylose
-
 Lactococcus lactis subsp. lactis D-Xylulose
-
 ?
5.3.1.5 D-Xylose
-
 Levilactobacillus brevis D-Xylulose
-
 ?
5.3.1.5 L-Arabinose no activity Lactococcus lactis subsp. lactis ?
-
 ?

Subunits

EC Number Subunits Comment Organism
5.3.1.5 tetramer 4 * 45000, SDS-PAGE Lactococcus lactis subsp. lactis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
5.3.1.5 7.5
-
-
 Lactococcus lactis subsp. lactis

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
5.3.1.5 6.5 11 30°C, 30 min Lactococcus lactis subsp. lactis