General Stability | Organism |
---|---|
the enzyme is stable against perturbation by pressure and chemical denaturants | Bacillus novosp. |
KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|
additional information | - |
additional information | thermodynamic analysis | Bacillus novosp. |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Bacillus novosp. | - |
- |
- |
Bacillus novosp. MN-32 | - |
- |
- |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
70 | - |
- |
Bacillus novosp. |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
additional information | - |
thermostability analysis, denaturation curve, the enzyme is stable against thermal perturbation, 8 M urea reduces thermal stability of the enzyme, decreased cotton effect at 55°C, overview | Bacillus novosp. |
79.4 | - |
denaturation temperature | Bacillus novosp. |