EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.5.2.6 | 0.06 | - |
benzylpenicillin | - |
Bacillus cereus | |
3.5.2.6 | 0.24 | - |
Oxacillin | - |
Bacillus cereus | |
3.5.2.6 | 0.5 | - |
Methicillin | - |
Bacillus cereus | |
3.5.2.6 | 1.5 | - |
6-aminopenicillanic acid | - |
Bacillus cereus |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.5.2.6 | Bacillus cereus | - |
- |
- |
EC Number | Purification (Comment) | Organism |
---|---|---|
3.5.2.6 | - |
Bacillus cereus |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.5.2.6 | 6-aminopenicillanic acid + H2O | - |
Bacillus cereus | (2R,4S)-2-[amino(carboxy)methyl]-5,5-dimethyl-1,3-thiazolidine-4-carboxylic acid | - |
? | |
3.5.2.6 | ampicillin + H2O | - |
Bacillus cereus | (2R,4S)-2-[(R)-[[(2R)-2-amino-2-phenylacetyl]amino](carboxy)methyl]-5,5-dimethyl-1,3-thiazolidine-4-carboxylic acid | - |
? | |
3.5.2.6 | benzylpenicillin + H2O | - |
Bacillus cereus | (2R,4S)-2-[(R)-carboxy(2-phenylacetamido)methyl]-5,5-dimethyl-1,3-thiazolidine-4-carboxylic acid | - |
? | |
3.5.2.6 | cloxacillin + H2O | - |
Bacillus cereus | (2R,4S)-2-[(R)-carboxy{[3-(2-chlorophenyl)-5-methyl-1,2-oxazole-4-carbonyl]amino}methyl]-5,5-dimethyl-1,3-thiazolidine-4-carboxylic acid | - |
? | |
3.5.2.6 | methicillin + H2O | - |
Bacillus cereus | (2R,4S)-2-[(R)-carboxy(2,6-dimethoxybenzamido)methyl]-5,5-dimethyl-1,3-thiazolidine-4-carboxylic acid | - |
? | |
3.5.2.6 | oxacillin + H2O | - |
Bacillus cereus | (2R,4S)-2-{(R)-carboxy[(5-methyl-3-phenyl-1,2-oxazole-4-carbonyl)amino]methyl}-5,5-dimethyl-1,3-thiazolidine-4-carboxylic acid | - |
? | |
3.5.2.6 | phenoxymethylpenicillin + H2O | - |
Bacillus cereus | (2R,4S)-2-[(R)-carboxy(2-phenoxyacetamido)methyl]-5,5-dimethyl-1,3-thiazolidine-4-carboxylic acid | - |
? |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.5.2.6 | 60 | - |
total loss of activity, immobilized enzyme bound to aminoethyl cellulose still active at 62°C | Bacillus cereus |