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Literature summary extracted from

  • Mendes de Freitas, P.; Martin, N.; Silva, D.; da Silva, R.; Gomes, E.
    Production and partial characterization of polygalacturonases produced by thermophilic Monascus sp N8 and by thermotolerant Aspergillus sp N12 on solid-state fermentation (2006), Braz. J. Microbiol., 37, 302-306.
No PubMed abstract available

Activating Compound

EC Number Activating Compound Comment Organism Structure
3.2.1.15 additional information production of endo-Pg is not significantly affected by composition of the culture medium Aspergillus sp.
3.2.1.15 additional information production of endo-Pg is not significantly affected by composition of the culture medium Monascus sp. (in: Fungi)

Application

EC Number Application Comment Organism
3.2.1.15 food industry agro-industrial wastes are suitable for polygalacturonase production Aspergillus sp.
3.2.1.15 food industry agro-industrial wastes are suitable for polygalacturonase production Monascus sp. (in: Fungi)

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
3.2.1.67 extracellular
-
 Aspergillus sp.
-
-
3.2.1.67 extracellular
-
 Monascus sp. (in: Fungi)
-
-

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.15 Aspergillus sp.
-
-
-
3.2.1.15 Aspergillus sp. N12
-
-
-
3.2.1.15 Monascus sp. (in: Fungi)
-
-
-
3.2.1.15 Monascus sp. (in: Fungi) N8
-
-
-
3.2.1.67 Aspergillus sp.
-
-
-
3.2.1.67 Aspergillus sp. N12
-
-
-
3.2.1.67 Monascus sp. (in: Fungi)
-
-
-
3.2.1.67 Monascus sp. (in: Fungi) N8
-
-
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
3.2.1.67 culture supernatant exo-polygalacturonase production carried out in solid-state fermentation is maximal using wheat bran/orange bagasse mixture Aspergillus sp.
-
3.2.1.67 culture supernatant exoolygalacturonase production carried out in solid-state fermentation is maximal using wheat bran/sugar cane bagasse/orange bagasse mixture Monascus sp. (in: Fungi)
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.15 additional information wheat bran or wheat bran/orange bagasse mixture, endo-Pg production is higher in wheat bran/orange bagasse mixture Monascus sp. (in: Fungi) ?
-
 ?
3.2.1.15 additional information wheat bran or wheat bran/orange bagasse mixture, endo-Pg production is highest in wheat bran/orange bagasse mixture Aspergillus sp. ?
-
 ?
3.2.1.15 additional information wheat bran or wheat bran/orange bagasse mixture, endo-Pg production is highest in wheat bran/orange bagasse mixture Aspergillus sp. N12 ?
-
 ?
3.2.1.15 additional information wheat bran or wheat bran/orange bagasse mixture, endo-Pg production is higher in wheat bran/orange bagasse mixture Monascus sp. (in: Fungi) N8 ?
-
 ?
3.2.1.15 pectin + H2O citrus pectin Aspergillus sp. ?
-
 ?
3.2.1.15 pectin + H2O citrus pectin Monascus sp. (in: Fungi) ?
-
 ?
3.2.1.15 pectin + H2O citrus pectin Aspergillus sp. N12 ?
-
 ?
3.2.1.15 pectin + H2O citrus pectin Monascus sp. (in: Fungi) N8 ?
-
 ?
3.2.1.67 pectin + H2O
-
 Aspergillus sp. D-galacturonic acid + ?
-
 ?
3.2.1.67 pectin + H2O
-
 Monascus sp. (in: Fungi) D-galacturonic acid + ?
-
 ?
3.2.1.67 pectin + H2O
-
 Aspergillus sp. N12 D-galacturonic acid + ?
-
 ?
3.2.1.67 pectin + H2O
-
 Monascus sp. (in: Fungi) N8 D-galacturonic acid + ?
-
 ?

Synonyms

EC Number Synonyms Comment Organism
3.2.1.15 endo-PG
-
 Aspergillus sp.
3.2.1.15 endo-PG
-
 Monascus sp. (in: Fungi)
3.2.1.15 endo-polygalacturonase
-
 Aspergillus sp.
3.2.1.15 endo-polygalacturonase
-
 Monascus sp. (in: Fungi)
3.2.1.67 Exo-PG
-
 Aspergillus sp.
3.2.1.67 Exo-PG
-
 Monascus sp. (in: Fungi)
3.2.1.67 exo-polygalacturonase
-
 Aspergillus sp.
3.2.1.67 exo-polygalacturonase
-
 Monascus sp. (in: Fungi)

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.67 50
-
-
 Aspergillus sp.
3.2.1.67 60
-
-
 Monascus sp. (in: Fungi)

Temperature Range [°C]

EC Number Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
3.2.1.15 45 50 production of endo-Pg is not significantly affected by temperature Aspergillus sp.
3.2.1.15 45 50 production of endo-Pg is not significantly affected by temperature Monascus sp. (in: Fungi)
3.2.1.67 45 65 45°C: about 65% of maximal activity, 65°C: about 65% of maximal activity Monascus sp. (in: Fungi)
3.2.1.67 45 65 45°C: about 75% of maximal activity, 65°C: about 55% of maximal activity Aspergillus sp.

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.67 50
-
 1 h, in absence of substrate, stable Aspergillus sp.
3.2.1.67 50
-
 1 h, in absence of substrate, stable Monascus sp. (in: Fungi)
3.2.1.67 60
-
 1 h, complete inactivation Aspergillus sp.
3.2.1.67 60
-
 1 h, complete inactivation Monascus sp. (in: Fungi)

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.67 5.5
-
-
 Aspergillus sp.
3.2.1.67 5.5
-
-
 Monascus sp. (in: Fungi)

pH Range

EC Number pH Minimum pH Maximum Comment Organism
3.2.1.67 4.5 6 pH 4.5: about 75% of maximal activity, pH 6: about 70% of maximal activity Monascus sp. (in: Fungi)
3.2.1.67 4.5 6 pH 4.5: about 75% of maximal activity, pH 6: about 80% of maximal activity Aspergillus sp.

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.67 4
-
 stable at Aspergillus sp.
3.2.1.67 4.5 6
-
 Monascus sp. (in: Fungi)