Any feedback?
Literature summary extracted from
- Production and characterization of tannase from Bacillus cereus KBR9 (2001), J. Gen. Appl. Microbiol., 47, 263-267.
Activating Compound
| EC Number | Activating Compound | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.1.1.20 | Tannic acid | enzyme is inducible | Bacillus cereus |  |
General Stability
| EC Number | General Stability | Organism |
|---|---|---|
| 3.1.1.20 | salt-tolerant enzyme, stable up to 2 M NaCl, and 82% remaining activity in presence of 3 M NaCl | Bacillus cereus |
Natural Substrates/ Products (Substrates)
| EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.1.1.20 | tannic acid + H2O | Bacillus cereus | - |
10 gallate + D-glucose | - |
? | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.1.1.20 | Bacillus cereus | - |
KBR 9, inducible enzyme | - |
Purification (Commentary)
| EC Number | Purification (Comment) | Organism |
|---|---|---|
| 3.1.1.20 | partially | Bacillus cereus |
Specific Activity [micromol/min/mg]
| EC Number | Specific Activity Minimum [µmol/min/mg] | Specific Activity Maximum [µmol/min/mg] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.20 | additional information | - |
enzyme activity during cell growth in a fermenter culture, production kinetics | Bacillus cereus |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.1.1.20 | tannic acid + H2O | - |
Bacillus cereus | 10 gallate + D-glucose | - |
? | |
| 3.1.1.20 | tannic acid + H2O | - |
Bacillus cereus | 10 gallate + D-glucose | specific for | ? | |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.20 | 40 | - |
- |
Bacillus cereus |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.20 | 30 | - |
stable up to for 1 h | Bacillus cereus |
| 3.1.1.20 | 40 | - |
stable for 20 min | Bacillus cereus |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.20 | 4.5 | - |
- |
Bacillus cereus |
pH Range
| EC Number | pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.20 | 3 | 7 | in vivo enzyme production | Bacillus cereus |
| 3.1.1.20 | 3.5 | 7 | partially purified enzyme | Bacillus cereus |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
