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Literature summary extracted from
- Source and changes of proteinase activities of Indian anchovy (Stolephorus spp.) during fish sauce fermentation (2006), J. Sci. Food Agric., 86, 1970-1976.
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.11.1 | Stolephorus indicus | - |
- |
- |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.4.11.1 | additional information | leucine aminopeptidase activity is detected only in the first month of fish sauce fermentation | Stolephorus indicus | - |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.4.11.1 | Leu-4-nitroanilide + H2O | - |
Stolephorus indicus | Leu + 4-nitroaniline | - |
? |  |
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