EC Number | Activating Compound | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.23 | Fe2+ | activates | Lactobacillus crispatus | |
3.2.1.23 | Mn2+ | activates | Lactobacillus crispatus |
EC Number | Inhibitors | Comment | Organism | Structure |
---|---|---|---|---|
3.2.1.23 | Zn2+ | - |
Lactobacillus crispatus |
EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
---|---|---|---|---|---|---|
3.2.1.23 | 1.16 | - |
2-nitrophenyl beta-D-galactopyranoside | - |
Lactobacillus crispatus | |
3.2.1.23 | 14.2 | - |
lactose | - |
Lactobacillus crispatus |
EC Number | Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.23 | additional information | Lactobacillus crispatus | addition of lactose to the growth medium containing galactose inhibits enzyme synthesis | ? | - |
? |
EC Number | Organism | UniProt | Comment | Textmining |
---|---|---|---|---|
3.2.1.23 | Lactobacillus crispatus | - |
strain ATCC 33820 | - |
EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|---|
3.2.1.23 | 2-nitrophenyl beta-D-galactopyranoside + H2O | - |
Lactobacillus crispatus | 2-nitrophenol + beta-D-galactopyranose | - |
? | |
3.2.1.23 | lactose + H2O | - |
Lactobacillus crispatus | D-glucose + D-galactose | - |
? | |
3.2.1.23 | additional information | addition of lactose to the growth medium containing galactose inhibits enzyme synthesis | Lactobacillus crispatus | ? | - |
? |
EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.23 | 45 | - |
- |
Lactobacillus crispatus |
EC Number | Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.23 | 20 | 60 | active in this range | Lactobacillus crispatus |
EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|---|
3.2.1.23 | 45 | - |
pH 6.5, 15 min, stable up to | Lactobacillus crispatus |
EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.23 | 6.5 | - |
- |
Lactobacillus crispatus |
EC Number | pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.23 | 4 | 9 | active in this range | Lactobacillus crispatus |
EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
---|---|---|---|---|
3.2.1.23 | 6 | 7 | 45°C, 1 h, stable | Lactobacillus crispatus |