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Literature summary for 3.5.1.5 extracted from
- Urease production by Streptococcus thermophilus (2008), Food Microbiol., 25, 113-119.
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Streptococcus thermophilus | - |
- |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| additional information | optimal pH for urease activity in whole and permeabilized cells and of cell free extracts differs slightly, but is in the range 6.0-7.0. Significant activity is retained at pH 3.0 and 8.0, and, for cell free extracts, at pH 4.0 in the presence of ethanol. Urease production is evaluated in fermentations with pH control (5.25-6.5) and without pH control. Very little urease is produced in absence of urea, which at 5 g/l slows growth significantly in fermentations without pH control, but prevented a decrease in pH below 5.1 and results in higher final biomass. Optimal pH for growth is between 6.0 and 6.5 but specific urease activity is higher for fermentations at low pH at the beginning of the exponential phase. However, a higher total urease activity is obtained at pH 6.0 and 6.5 because of higher biomass | Streptococcus thermophilus | - |
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