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Literature summary extracted from

  • Ruiz-Arribas, A.; Fernandez-Abalos, J.M.; Sanchez, P.; Garda, A.L.; Santamaria, R.I.
    Overproduction, purification, and biochemical characterization of a xylanase (Xys1) from Streptomyces halstedii JM8 (1995), Appl. Environ. Microbiol., 61, 2414-2419.
    View publication on PubMedView publication on EuropePMC

Cloned(Commentary)

EC Number Cloned (Comment) Organism
3.2.1.8 expression in Streptomyces lividans, Streptomyces albus and Streptomyces parvulus Streptomyces halstedii

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.8 Streptomyces halstedii
-
-
-
3.2.1.8 Streptomyces halstedii JM8
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.8 two enzyme form: Xys1S and Xys1L Streptomyces halstedii

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.8 1,4-beta-D-xylan + H2O larchwood xylan Streptomyces halstedii additional information xylobiose is the main product ?
3.2.1.8 1,4-beta-D-xylan + H2O oat spelt xylan Streptomyces halstedii additional information xylobiose is the main product ?
3.2.1.8 1,4-beta-D-xylan + H2O larchwood xylan Streptomyces halstedii JM8 additional information xylobiose is the main product ?
3.2.1.8 1,4-beta-D-xylan + H2O oat spelt xylan Streptomyces halstedii JM8 additional information xylobiose is the main product ?
3.2.1.8 lichenan + H2O no activity Streptomyces halstedii ?
-
 ?
3.2.1.8 lichenan + H2O no activity Streptomyces halstedii JM8 ?
-
 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.8 60
-
-
 Streptomyces halstedii

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.8 30 80 30°C: about 30% of maximal activity of enzyme form Xys1L, about 50% of maximal activity of enzyme form Xys1S, 80°C: about 15% of maximal activity of enzyme form Xys1L, about 35% of maximal activity of enzyme form Xys1S Streptomyces halstedii

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.8 4 50 1 h, pH 6.3, stable Streptomyces halstedii

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.8 6.3
-
-
 Streptomyces halstedii

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.8 3
-
 32°C, 1 h, complete inactivation Streptomyces halstedii
3.2.1.8 4 10 32°C, 1 h, at least 80% of the activity maintained Streptomyces halstedii