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Literature summary for 3.1.1.20 extracted from
- Some properties of the food processing enzyme tannase produced in a bioreactor by Aspergillus foetidus (2007), J. Food Sci. Technol., 44, 289-292.
No PubMed abstract available
Application
| Application | Comment | Organism |
|---|---|---|
| agriculture | the enzyme is a food processing enzyme used in food, brewing, and feed industry | Aspergillus foetidus |
| brewing | the enzyme is a food processing enzyme used in food, brewing, and feed industry | Aspergillus foetidus |
| food industry | the enzyme is a food processing enzyme used in food, brewing, and feed industry | Aspergillus foetidus |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| additional information | - |
additional information | - |
Aspergillus foetidus |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus foetidus | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| native enzyme from production in a bioreactor by organic solvent precipitation and anion exchange chromatography | Aspergillus foetidus |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 40 | - |
- |
Aspergillus foetidus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| additional information | - |
- |
Aspergillus foetidus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5 | - |
- |
Aspergillus foetidus |
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Release 2023.1 (January 2023)
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