Literature summary for 4.4.1.13 extracted from

Swiegers, J.H.; Capone, D.L.; Pardon, K.H.; Elsey, G.M.; Sefton, M.A.; Francis, I.L.; Pretorius, I.S.
Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma (2007), Yeast, 24, 561-574.

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Application

Application	Comment	Organism
food industry	transformed wine yeast strain has a 10fold higher activity of cysteine-S-conjugate beta-lyase	Escherichia coli

Cloned(Commentary)

Cloned (Comment)	Organism
overexpression of cysteine-S-conjugate beta-lyase gene from Escherichia coli in a commercial wine yeast strain	Escherichia coli

Organism

Organism	UniProt	Comment	Textmining
Escherichia coli	-	-	-

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
S-4-(4-methylpentan-2-one)-L-cysteine + H2O	-	Escherichia coli	4-mercapto-4-methylpentan-2-one + NH3 + pyruvate	-	?

Synonyms

Synonyms	Comment	Organism
cysteine-S-conjugate beta-lyase	-	Escherichia coli

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Release 2023.1 (January 2023)