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Literature summary extracted from

  • Kim, J.W.; Rajagopal, S.N.
    Isolation and characterization of beta-galactosidase from Lactobacillus crispatus (2000), FEMS Microbiol. Rev., 45, 29-34.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.2.1.23 Fe2+ activates Lactobacillus crispatus
3.2.1.23 Mn2+ activates Lactobacillus crispatus

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.23 Zn2+
-
Lactobacillus crispatus

KM Value [mM]

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

Natural Substrates/ Products (Substrates)

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 ?
-
?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.23 Lactobacillus crispatus
-
strain ATCC 33820
-

Substrates and Products (Substrate)

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 ?
-
?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.23 45
-
-
Lactobacillus crispatus

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.23 20 60 active in this range Lactobacillus crispatus

Temperature Stability [°C]

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

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.23 6.5
-
-
Lactobacillus crispatus

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.23 4 9 active in this range Lactobacillus crispatus

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.23 6 7 45°C, 1 h, stable Lactobacillus crispatus