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Literature summary for 2.4.1.5 extracted from
- Dextransucrase stability in cashew apple juice (2009), Food Bioproc. Technol., 3, 105-110.
No PubMed abstract available
Localization
| Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|
| extracellular | - |
Leuconostoc mesenteroides | - |
- |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Leuconostoc mesenteroides | - |
- |
- |
| Leuconostoc mesenteroides NRRL B-512F | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| cell culture | dextransucrase is produced in a fermentation medium using cashew apple, Anacardium occidentale, juice as substrate, method evaluation, overview | Leuconostoc mesenteroides | - |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | - |
assay at | Leuconostoc mesenteroides |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | - |
the crude enzyme is stable at 30 °C for 30 h at pH ranging from 4.5 to 5.5, partially purified enzyme is stable in non-fermented cashew apple juice at pH 5.0 for 96 h at 30 °C, overview | Leuconostoc mesenteroides |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5.2 | - |
- |
Leuconostoc mesenteroides |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 4.5 | 5.5 | the crude enzyme is stable at 30 °C for 30 h at pH ranging from 4.5 to 5.5, partially purified enzyme is stable in non-fermented cashew apple juice at pH 5.0 for 96 h at 30 °C, overview | Leuconostoc mesenteroides |
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Release 2023.1 (January 2023)
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