EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.1.1.20 | Talaromyces variabilis | - |
- |
- |
EC Number | Source Tissue | Comment | Organism | Textmining |
---|---|---|---|---|
3.1.1.20 | additional information | optimization of fermentation conditions, statistics | Talaromyces variabilis | - |
EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
---|---|---|---|---|
3.1.1.20 | additional information | - |
activity at different fermentation conditions, overview | Talaromyces variabilis |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.1.1.20 | tannic acid + 10 H2O | gallotannin from fruits of Terminalia chebula | Talaromyces variabilis | 10 gallic acid + glucose | - |
? |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.1.1.20 | 50 | - |
assay at | Talaromyces variabilis |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.1.1.20 | 5 | - |
assay at | Talaromyces variabilis |