BRENDA - Enzyme Database

Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii XB isolated from wine

Arena, M.E.; Landete, J.M.; Manca de Nadra, M.C.; Pardo, I.; Ferrer, S.; J. Appl. Microbiol. 105, 158-165 (2008)

Data extracted from this reference:

Activating Compound
EC Number
Activating Compound
Commentary
Organism
Structure
3.5.3.12
L-lactic acid
shows a stimulatory effect on activity
Lactobacillus hilgardii
3.5.3.12
additional information
ornithine, D-lactic acid, citric acid, L-malic acid, and DL-malic acid do not modify activity
Lactobacillus hilgardii
3.5.3.12
tartaric acid
shows a stimulatory effect on activity
Lactobacillus hilgardii
Organism
EC Number
Organism
Primary Accession No. (UniProt)
Commentary
Textmining
3.5.3.12
Lactobacillus hilgardii
-
-
-
3.5.3.12
Lactobacillus hilgardii XB
-
-
-
Substrates and Products (Substrate)
EC Number
Substrates
Commentary Substrates
Literature (Substrates)
Organism
Products
Commentary (Products)
Literature (Products)
Organism (Products)
Reversibility
3.5.3.12
agmatine + H2O
-
687349
Lactobacillus hilgardii
N-carbamoylputrescine + NH3
-
-
-
ir
3.5.3.12
agmatine + H2O
-
687349
Lactobacillus hilgardii XB
N-carbamoylputrescine + NH3
-
-
-
ir
Temperature Optimum [C]
EC Number
Temperature Optimum [C]
Temperature Optimum Maximum [C]
Commentary
Organism
3.5.3.12
37
-
-
Lactobacillus hilgardii
Temperature Stability [C]
EC Number
Temperature Stability Minimum [C]
Temperature Stability Maximum [C]
Commentary
Organism
3.5.3.12
40
-
above 40C a noticeable diminution of activity is observed
Lactobacillus hilgardii
pH Optimum
EC Number
pH Optimum Minimum
pH Optimum Maximum
Commentary
Organism
3.5.3.12
4.5
-
-
Lactobacillus hilgardii
pH Stability
EC Number
pH Stability
pH Stability Maximum
Commentary
Organism
3.5.3.12
2.5
6
agmatine is degraded in a very limited extent when the pH values are close to 2.5, a diminution of activity is observed at pH values above 6.0, at pH values from 3.2 to 3.8, the amount of putrescine formed is 53% and 75% respectively of the maximum amount formed at pH 4.5
Lactobacillus hilgardii
Activating Compound (protein specific)
EC Number
Activating Compound
Commentary
Organism
Structure
3.5.3.12
L-lactic acid
shows a stimulatory effect on activity
Lactobacillus hilgardii
3.5.3.12
additional information
ornithine, D-lactic acid, citric acid, L-malic acid, and DL-malic acid do not modify activity
Lactobacillus hilgardii
3.5.3.12
tartaric acid
shows a stimulatory effect on activity
Lactobacillus hilgardii
Substrates and Products (Substrate) (protein specific)
EC Number
Substrates
Commentary Substrates
Literature (Substrates)
Organism
Products
Commentary (Products)
Literature (Products)
Organism (Products)
Reversibility
3.5.3.12
agmatine + H2O
-
687349
Lactobacillus hilgardii
N-carbamoylputrescine + NH3
-
-
-
ir
3.5.3.12
agmatine + H2O
-
687349
Lactobacillus hilgardii XB
N-carbamoylputrescine + NH3
-
-
-
ir
Temperature Optimum [C] (protein specific)
EC Number
Temperature Optimum [C]
Temperature Optimum Maximum [C]
Commentary
Organism
3.5.3.12
37
-
-
Lactobacillus hilgardii
Temperature Stability [C] (protein specific)
EC Number
Temperature Stability Minimum [C]
Temperature Stability Maximum [C]
Commentary
Organism
3.5.3.12
40
-
above 40C a noticeable diminution of activity is observed
Lactobacillus hilgardii
pH Optimum (protein specific)
EC Number
pH Optimum Minimum
pH Optimum Maximum
Commentary
Organism
3.5.3.12
4.5
-
-
Lactobacillus hilgardii
pH Stability (protein specific)
EC Number
pH Stability
pH Stability Maximum
Commentary
Organism
3.5.3.12
2.5
6
agmatine is degraded in a very limited extent when the pH values are close to 2.5, a diminution of activity is observed at pH values above 6.0, at pH values from 3.2 to 3.8, the amount of putrescine formed is 53% and 75% respectively of the maximum amount formed at pH 4.5
Lactobacillus hilgardii