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Literature summary for 3.2.1.67 extracted from

  • Mendes de Freitas, P.; Martin, N.; Silva, D.; da Silva, R.; Gomes, E.
    Production and partial characterization of polygalacturonases produced by thermophilic Monascus sp N8 and by thermotolerant Aspergillus sp N12 on solid-state fermentation (2006), Braz. J. Microbiol., 37, 302-306.
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Localization

Localization Comment Organism GeneOntology No. Textmining
extracellular
-
 Aspergillus sp.
-
-
extracellular
-
 Monascus sp. (in: Fungi)
-
-

Organism

Organism UniProt Comment Textmining
Aspergillus sp.
-
-
-
Aspergillus sp. N12
-
-
-
Monascus sp. (in: Fungi)
-
-
-
Monascus sp. (in: Fungi) N8
-
-
-

Source Tissue

Source Tissue Comment Organism Textmining
culture supernatant exo-polygalacturonase production carried out in solid-state fermentation is maximal using wheat bran/orange bagasse mixture Aspergillus sp.
-
culture supernatant exoolygalacturonase production carried out in solid-state fermentation is maximal using wheat bran/sugar cane bagasse/orange bagasse mixture Monascus sp. (in: Fungi)
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
pectin + H2O
-
 Aspergillus sp. D-galacturonic acid + ?
-
 ?
pectin + H2O
-
 Monascus sp. (in: Fungi) D-galacturonic acid + ?
-
 ?
pectin + H2O
-
 Aspergillus sp. N12 D-galacturonic acid + ?
-
 ?
pectin + H2O
-
 Monascus sp. (in: Fungi) N8 D-galacturonic acid + ?
-
 ?

Synonyms

Synonyms Comment Organism
Exo-PG
-
 Aspergillus sp.
Exo-PG
-
 Monascus sp. (in: Fungi)
exo-polygalacturonase
-
 Aspergillus sp.
exo-polygalacturonase
-
 Monascus sp. (in: Fungi)

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
50
-
-
 Aspergillus sp.
60
-
-
 Monascus sp. (in: Fungi)

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
45 65 45°C: about 65% of maximal activity, 65°C: about 65% of maximal activity Monascus sp. (in: Fungi)
45 65 45°C: about 75% of maximal activity, 65°C: about 55% of maximal activity Aspergillus sp.

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
50
-
 1 h, in absence of substrate, stable Aspergillus sp.
50
-
 1 h, in absence of substrate, stable Monascus sp. (in: Fungi)
60
-
 1 h, complete inactivation Aspergillus sp.
60
-
 1 h, complete inactivation Monascus sp. (in: Fungi)

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
5.5
-
-
 Aspergillus sp.
5.5
-
-
 Monascus sp. (in: Fungi)

pH Range

pH Minimum pH Maximum Comment Organism
4.5 6 pH 4.5: about 75% of maximal activity, pH 6: about 70% of maximal activity Monascus sp. (in: Fungi)
4.5 6 pH 4.5: about 75% of maximal activity, pH 6: about 80% of maximal activity Aspergillus sp.

pH Stability

pH Stability pH Stability Maximum Comment Organism
4
-
 stable at Aspergillus sp.
4.5 6
-
 Monascus sp. (in: Fungi)