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Literature summary extracted from

  • Battestin, V.; Pinto, G.A.; Macedo, G.A.
    Biochemical characterization of tannases from Paecilomyces variotii and Aspergillus niger (2007), Food Sci. Biotechnol., 16, 243-248.
No PubMed abstract available

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.1.1.20 additional information
-
 Paecilomyces variotii

Metals/Ions

EC Number Metals/Ions Comment Organism Structure
3.1.1.20 additional information
-
 Paecilomyces variotii

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.1.1.20 tannin + H2O Aspergillus niger
-
 gallate + ?
-
 ?
3.1.1.20 tannin + H2O Paecilomyces variotii
-
 gallate + ?
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.20 Aspergillus niger
-
-
-
3.1.1.20 Paecilomyces variotii
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.1.20 tannin + H2O
-
 Aspergillus niger gallate + ?
-
 ?
3.1.1.20 tannin + H2O
-
 Paecilomyces variotii gallate + ?
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.20 40
-
 enzyme from a commercial strain Aspergillus niger
3.1.1.20 60
-
-
 Aspergillus niger
3.1.1.20 70
-
-
 Paecilomyces variotii

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.1.1.20 20 70
-
 Aspergillus niger
3.1.1.20 20 70
-
 Paecilomyces variotii

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.20 6.5
-
-
 Paecilomyces variotii