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Literature summary for 4.1.99.1 extracted from

  • Swiegers, J.H.; Capone, D.L.; Pardon, K.H.; Elsey, G.M.; Sefton, M.A.; Francis, I.L.; Pretorius, I.S.
    Engineering volatile thiol release in Saccharomyces cerevisiae for improved wine aroma (2007), Yeast, 24, 561-574.
    View publication on PubMed

Application

Application Comment Organism
food industry expression of enzyme in wine yeast results in a strong increase of passion fruit aroma in wine Escherichia coli

Cloned(Commentary)

Cloned (Comment) Organism
expressed in wine yeast strains Saccharomyces cerevisiae strains YHUM272a and VIN13, expression of enzyme results in a strong increase of passion fruit aroma in wine Escherichia coli

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
L-Trp + H2O Escherichia coli
-
indole + pyruvate + NH4+
-
r

Organism

Organism UniProt Comment Textmining
Escherichia coli
-
tryptophanase with strong cysteine beta-lyase activity
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
L-Trp + H2O
-
Escherichia coli indole + pyruvate + NH4+
-
r

Cofactor

Cofactor Comment Organism Structure
pyridoxal 5'-phosphate
-
Escherichia coli