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Literature summary for 3.1.1.73 extracted from
- Characterization of feruloyl esterases produced by the four lactobacillus species L. amylovorus, L. acidophilus, L. farciminis and L. fermentum, isolated from ensiled corn stover (2017), Front. Microbiol., 8, 941 .
Cloned(Commentary)
| Cloned (Comment) | Organism |
|---|---|
| expression in Escherichia coli | Lactobacillus amylovorus |
Inhibitors
| Inhibitors | Comment | Organism | Structure |
|---|---|---|---|
| Ba2+ | 10 mM, 82% residual activtiy | Lactobacillus amylovorus |  |
| Ca2+ | 10 mM, 87% residual activtiy | Lactobacillus amylovorus | |
| Co2+ | 10 mM, 74% residual activtiy | Lactobacillus amylovorus | |
| Cu2+ | 10 mM, no residual activtiy | Lactobacillus amylovorus | |
| Fe2+ | 10 mM, no residual activtiy | Lactobacillus amylovorus | |
| Fe3+ | 10 mM, no residual activtiy | Lactobacillus amylovorus | |
| K+ | 10 mM, 84% residual activtiy | Lactobacillus amylovorus | |
| Mg2+ | 10 mM, 84% residual activtiy | Lactobacillus amylovorus | |
| Mn2+ | 10 mM, 66% residual activtiy | Lactobacillus amylovorus | |
| Zn2+ | 10 mM, 68% residual activtiy | Lactobacillus amylovorus | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Lactobacillus amylovorus | A0A1C9U7K7 | - |
- |
| Lactobacillus amylovorus CGMCC 11056 | A0A1C9U7K7 | - |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| corn stover + H2O | - |
Lactobacillus amylovorus | hydroxycinnamic acid isomers + ? | - |
? | |
| corn stover + H2O | - |
Lactobacillus amylovorus CGMCC 11056 | hydroxycinnamic acid isomers + ? | - |
? | |
| methyl caffeate + H2O | - |
Lactobacillus amylovorus | caffeate + methanol | - |
? | |
| methyl caffeate + H2O | - |
Lactobacillus amylovorus CGMCC 11056 | caffeate + methanol | - |
? | |
| methyl ferulate + H2O | - |
Lactobacillus amylovorus | ferulate + methanol | - |
? | |
| methyl ferulate + H2O | - |
Lactobacillus amylovorus CGMCC 11056 | ferulate + methanol | - |
? | |
| methyl p-coumarate + H2O | - |
Lactobacillus amylovorus | p-coumaric acid + methanol | - |
? | |
| methyl p-coumarate + H2O | - |
Lactobacillus amylovorus CGMCC 11056 | p-coumaric acid + methanol | - |
? | |
| methyl sinapinate + H2O | - |
Lactobacillus amylovorus | methanol + sinapic acid | - |
? | |
| methyl sinapinate + H2O | - |
Lactobacillus amylovorus CGMCC 11056 | methanol + sinapic acid | - |
? | |
Subunits
| Subunits | Comment | Organism |
|---|---|---|
| ? | x * 29000, SDS-PAGE | Lactobacillus amylovorus |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 60 | - |
60% residual activity | Lactobacillus amylovorus |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 40 | - |
stable | Lactobacillus amylovorus |
| 50 | - |
half-life 1 h | Lactobacillus amylovorus |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 6 | 9 | more than 75% of maximum activity | Lactobacillus amylovorus |
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Release 2023.1 (January 2023)
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