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Literature summary for 5.1.2.1 extracted from
- Untersuchungen zur Entstehung von DL-Milchsäure bei Lactobacillen und Charakterisierung einer Milchsäureracemase bei einigen Arten der Untergattung Streptobacterium (1973), Arch. Microbiol., 94, 221-247.
General Stability
| General Stability | Organism |
|---|---|
| O2-sensitive | Latilactobacillus curvatus |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 50 | - |
D-lactate | - |
Latilactobacillus curvatus |  |
| 70 | - |
L-lactate | - |
Latilactobacillus curvatus | |
| 80 | - |
L-lactate | - |
Latilactobacillus sakei | |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 52000 | 60000 | sucrose density gradient centrifugation | Lacticaseibacillus casei |
| 52000 | 60000 | sucrose density gradient centrifugation | Latilactobacillus curvatus |
| 52000 | 60000 | sucrose density gradient centrifugation | Latilactobacillus sakei |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| additional information | Lacticaseibacillus casei | enzyme is induced by L-lactate | ? | - |
? | |
| additional information | Latilactobacillus curvatus | enzyme is induced by L-lactate | ? | - |
? | |
| additional information | Latilactobacillus sakei | enzyme is induced by L-lactate | ? | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Lacticaseibacillus casei | - |
ssp. pseudoplantarum | - |
| Latilactobacillus curvatus | - |
- |
- |
| Latilactobacillus sakei | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| D-Lactate | - |
Lacticaseibacillus casei | L-Lactate | - |
? | |
| D-Lactate | - |
Latilactobacillus curvatus | L-Lactate | - |
? | |
| D-Lactate | - |
Latilactobacillus sakei | L-Lactate | - |
? | |
| additional information | enzyme is induced by L-lactate | Lacticaseibacillus casei | ? | - |
? | |
| additional information | enzyme is induced by L-lactate | Latilactobacillus curvatus | ? | - |
? | |
| additional information | enzyme is induced by L-lactate | Latilactobacillus sakei | ? | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 35 | - |
- |
Latilactobacillus curvatus |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 15 | 50 | 15°C: about 40% of maximal activity, 50°C: about 60% of maximal activity | Latilactobacillus curvatus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | - |
crude extract, 5 min, 96% loss of activity | Latilactobacillus curvatus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 6 | 6.5 | - |
Latilactobacillus curvatus |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 5 | 6 | highest stability | Latilactobacillus curvatus |
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