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Literature summary extracted from

  • Costa, A.M.; Ribeiro, W.X.; Kato, E.; Monteiro, A.R.; Peralta, R.M.
    Production of tannase by Aspergillus tamarii in submerged cultures (2008), Braz. Arch. Biol. Technol., 51, 399-404.
No PubMed abstract available

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.1.1.20 gallic acid
-
Aspergillus tamarii

Organism

EC Number Organism UniProt Comment Textmining
3.1.1.20 Aspergillus tamarii
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.1.1.20 acetone precipitation Aspergillus tamarii

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.1.1.20 methyl gallate + H2O
-
Aspergillus tamarii gallate + methanol
-
r
3.1.1.20 additional information almost no activity with starch, D-glucose, D-sucrose, and D-xylan Aspergillus tamarii ?
-
?
3.1.1.20 tannic acid + H2O
-
Aspergillus tamarii gallate + D-glucose
-
?

Synonyms

EC Number Synonyms Comment Organism
3.1.1.20 tannin acyl hydrolase
-
Aspergillus tamarii

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.1.1.20 30 35
-
Aspergillus tamarii

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.1.1.20 30 45 at 30°C the enzyme is totally stable between pH 3.0 and 8.0 for 2 h, the enzyme is stable up to 45°C Aspergillus tamarii

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.1.1.20 5
-
-
Aspergillus tamarii

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.1.1.20 4 8
-
Aspergillus tamarii