Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|
L-arginine + H2O | Saccharomyces cerevisiae | - |
L-ornithine + urea | - |
? |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Saccharomyces cerevisiae | - |
- |
- |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
L-arginine + H2O | - |
Saccharomyces cerevisiae | L-ornithine + urea | - |
? | |
L-arginine + H2O | mechanism of positive cooperativity. The kinetic characterization of arginase from yeast crude extract indicates that both fermentation temperature and timing clearly affect enzymatic activity, which gradually increases after the inoculum, reaching the highest Vmax value when yeast assimilable nitrogen is nearly completely exhausted and the arginine added to the semi-synthetic grape juice is significantly consumed (approximately 40-50% of its initial level). Yeast arginase shows the best catalytic properties when alcoholic fermentation occurrs at 20°C approximately 3 days after the inoculum | Saccharomyces cerevisiae | L-ornithine + urea | - |
? |
Subunits | Comment | Organism |
---|---|---|
trimer | - |
Saccharomyces cerevisiae |
Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|
37 | - |
assay at | Saccharomyces cerevisiae |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
9 | - |
assay at | Saccharomyces cerevisiae |