EC Number | Application | Comment | Organism |
---|---|---|---|
4.1.1.5 | nutrition | use of enzyme allows the acceleration of beer fermentation/maturation because it shunts diacetyl formation, new process involving recoverable encapsulated enzyme | Saccharomyces cerevisiae |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
4.1.1.5 | additional information | - |
additional information | kinetic data | Saccharomyces cerevisiae |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
4.1.1.5 | (S)-2-hydroxy-2-methyl-3-oxobutanoate | Saccharomyces cerevisiae | - |
(R)-acetoin + CO2 | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
4.1.1.5 | Saccharomyces cerevisiae | - |
- |
- |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
4.1.1.5 | (S)-2-hydroxy-2-methyl-3-oxobutanoate | - |
Saccharomyces cerevisiae | (R)-acetoin + CO2 | - |
? |
EC Number | Synonyms | Comment | Organism |
---|---|---|---|
4.1.1.5 | ALDC | - |
Saccharomyces cerevisiae |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
4.1.1.5 | additional information | - |
temperature has a strong effect on the decarboxylation rate of alpha-acetolactate | Saccharomyces cerevisiae |