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Literature summary extracted from
- Production of tannase by Citrobacter freundii under solid state fermentation and its application in fruit juices debittering (2008), Biosci. Biotechnol. Res. Asia, 5, 301-306.
No PubMed abstract available
Application
| EC Number | Application | Comment | Organism |
|---|---|---|---|
| 3.1.1.20 | food industry | fruit juice debittering | Citrobacter freundii |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.1.1.20 | Citrobacter freundii | - |
- |
- |
Substrates and Products (Substrate)
| EC Number | Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|---|
| 3.1.1.20 | tannin + H2O | tannin is degraded by 55% while a combination of tannin and gelatin (1:1) results in 60% of tannin degradation | Citrobacter freundii | gallate + D-glucose | - |
? |  |
Temperature Stability [°C]
| EC Number | Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|---|
| 3.1.1.20 | 50 | - |
the enzyme is inactivated after 30 min at 50°C | Citrobacter freundii |
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Release 2023.1 (January 2023)
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