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Literature summary for 3.2.2.1 extracted from
- Alteration by heat activation of enzymes localized in spore coats of Bacillus cereus (1981), Can. J. Microbiol., 27, 408-416.
General Stability
| General Stability | Organism |
|---|---|
| dithioerythritol, 50 mM, 69% inhibition | Bacillus cereus |
| urea, 8 M, 49% loss of activity | Bacillus cereus |
| urea, 8 M, plus dithiothreitol, 50 mM, 48% inhibition | Bacillus cereus |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Bacillus cereus | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| spore | coats | Bacillus cereus | - |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | - |
20 min, stable | Bacillus cereus |
| 70 | - |
20 min, 18% loss of activity | Bacillus cereus |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 9.5 | - |
0.05 M glycine-NaOH, 30% loss of activity | Bacillus cereus |
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