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Literature summary extracted from
- Pharmaceutical grade L-malic acid from fumaric acid - development of an integrated biotransformation and product purification process (1996), Med. Fac. Landbouww. Univ. Gent, 61/4a, 1333-1340.
No PubMed abstract available
General Stability
| EC Number | General Stability | Organism |
|---|---|---|
| 4.2.1.2 | enzyme stability is achieved by addition of soy bean protein or bovine serum albumin. | Corynebacterium glutamicum |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 4.2.1.2 | Corynebacterium glutamicum | - |
- |
- |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 4.2.1.2 | fumaric acid + H2O | - |
Corynebacterium glutamicum | L-malic acid | - |
? |  |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 4.2.1.2 | 25 | - |
- |
Corynebacterium glutamicum |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 4.2.1.2 | 8 | - |
- |
Corynebacterium glutamicum |
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