Literature summary for 3.5.1.11 extracted from

Tahir, A.; Aftab, M.; Mateen, B.; Jabeen, F.
Hyper production of enzyme penicillin amidase by locally isolated thermotolerant Bacillus sp. MARC-0103 from rice starch in cheese whey (2009), Ann. Microbiol., 59, 777-783.

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Localization

Localization	Comment	Organism	GeneOntology No.	Textmining
extracellular	high level enzyme activity	Bacillus sp. (in: Bacteria)	-	-

Molecular Weight [Da]

Molecular Weight [Da]	Molecular Weight Maximum [Da]	Comment	Organism
40000	-	x * 40000, SDS-PAGE	Bacillus sp. (in: Bacteria)

Organism

Organism	UniProt	Comment	Textmining
Bacillus sp. (in: Bacteria)	-	strain MARC-0103, isolated from rice starch	-

Source Tissue

Source Tissue	Comment	Organism	Textmining
additional information	optimization of medium and growth conditions for enhanced enzyme production by strain MARC-0103. Enzyme production is increased by addition of cheese whey, CaCl2, FeCl3, and Na2SO4, but not by CaCO3 and MgCl2	Bacillus sp. (in: Bacteria)	-

Subunits

Subunits	Comment	Organism
?	x * 40000, SDS-PAGE	Bacillus sp. (in: Bacteria)

Synonyms

Synonyms	Comment	Organism
Penicillin G amidase	-	Bacillus sp. (in: Bacteria)

Expression

Organism	Comment	Expression
Bacillus sp. (in: Bacteria)	enzyme expression in Bacillus sp. strain MARC-0103 is induced by phenylacetic acid	up

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Release 2023.1 (January 2023)