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Literature summary extracted from
- Heat stability of Bacillus cereus enzymes within spores and in extracts (1980), J. Bacteriol., 143, 27-34.
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 1.4.1.9 | Bacillus cereus | - |
- |
- |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 1.4.1.9 | spore | - |
Bacillus cereus | - |
| 1.4.1.9 | vegetative | - |
Bacillus cereus | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 1.4.1.9 | L-Leu + H2O + NAD+ | - |
Bacillus cereus | 4-methyl-2-oxopentanoate + NH3 + NADH | - |
r |  |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 1.4.1.9 | 70 | - |
10 min, 50% loss of activity, enzyme from cell extract | Bacillus cereus |
| 1.4.1.9 | 94 | - |
10 min, 50% loss of activity, enzyme from spores | Bacillus cereus |
Cofactor
| EC Number | Cofactor | Comment | Organism | Structure |
|---|---|---|---|---|
| 1.4.1.9 | NAD+ | - |
Bacillus cereus | |
| 1.4.1.9 | NADH | - |
Bacillus cereus | |
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Release 2023.1 (January 2023)
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