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Literature summary extracted from
- Applied glycoscience-past, present and future (1998), Foods Food Ingredients J. Jpn., 178, 4-10.
No PubMed abstract available
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 3.2.1.1 | synthesis | oligomer units are an intermediate in the high-fructose syrup production | Bacillus licheniformis |
| 3.2.1.3 | synthesis | production of glucose, which is a feed stock for high fructose syrup | Aspergillus niger |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.2.1.1 | Bacillus licheniformis | - |
- |
- |
| 3.2.1.3 | Aspergillus niger | - |
- |
- |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.2.1.1 | starch + H2O | - |
Bacillus licheniformis | D-glucooligomer | - |
? |  |
| 3.2.1.3 | D-glucooligomer + H2O | - |
Aspergillus niger | D-glucose | - |
? | |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.3 | 60 | - |
- |
Aspergillus niger |
Temperature Range [°C]
| EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.1 | 95 | 115 | - |
Bacillus licheniformis |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.2.1.3 | 4.2 | - |
- |
Aspergillus niger |
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Release 2023.1 (January 2023)
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