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Literature summary extracted from
- Effect of fermentation system on the production and properties of tannase of Aspergillus niger van Tieghem MTCC 2425 (2005), J. Gen. Appl. Microbiol., 51, 203-212.
KM Value [mM]
| EC Number | KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|---|
| 3.1.1.20 | 0.6 | - |
(25R)-3beta-hydroxycholest-5-en-27-oate | solid-state fermentation of Aspergillus, 30°C | Aspergillus niger |  |
| 3.1.1.20 | 0.64 | - |
(25R)-3beta-hydroxycholest-5-en-27-oate | submerged fermentation of Aspergillus, 30°C | Aspergillus niger | |
| 3.1.1.20 | 0.68 | - |
(25R)-3beta-hydroxycholest-5-en-27-oate | liquid-surface fermentation of Aspergillus, 30°C | Aspergillus niger | |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.1.1.20 | Aspergillus niger | - |
strain van Tieghem MTCC 2425 | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.1.1.20 | (25R)-3beta-hydroxycholest-5-en-27-oate + H2O | - |
Aspergillus niger | ? | - |
? | |
| 3.1.1.20 | methyl gallate + H2O | - |
Aspergillus niger | gallic acid + methanol | - |
? | |
Temperature Optimum [°C]
| EC Number | Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.20 | 30 | - |
independent of fermentation process | Aspergillus niger |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.20 | 20 | 60 | solid-state fermentation of Aspergillus | Aspergillus niger |
| 3.1.1.20 | 20 | 60 | submerged fermentation of Aspergillus | Aspergillus niger |
| 3.1.1.20 | 20 | 40 | liquid-surface fermentation of Aspergillus | Aspergillus niger |
pH Optimum
| EC Number | pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.20 | 5 | 6 | submerged fermentation of Aspergillus | Aspergillus niger |
| 3.1.1.20 | 5 | 6.5 | solid-state fermentation of Aspergillus | Aspergillus niger |
| 3.1.1.20 | 5.5 | 6.5 | liquid-surface fermentation of Aspergillus | Aspergillus niger |
pH Stability
| EC Number | pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.20 | 4.5 | 6 | liquid-surface fermentation of Aspergillus | Aspergillus niger |
| 3.1.1.20 | 4.5 | 6 | submerged fermentation of Aspergillus | Aspergillus niger |
| 3.1.1.20 | 4.5 | 6.5 | solid-state fermentation of Aspergillus | Aspergillus niger |
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