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Literature summary extracted from

  • Ouattara, H.G.; Koffi, B.L.; Karou, G.T.; Sangare, A.; Niamke, S.L.; Diopoh, J.K.
    Implication of Bacillus sp. in the production of pectinolytic enzymes during cocoa fermentation (2008), World J. Microbiol. Biotechnol., 24, 1753-1760.
    View publication on PubMed

Activating Compound

EC Number Activating Compound Comment Organism Structure
4.2.2.10 additional information pectin lyase production is favoured by galactose, lactose, glucose as sugars, and arginine, glutamine, cysteine and ammonium sulfate as nitrogen compounds, pectin at low concentration (0.05%) and iron stimulate pectin lyase production Bacillus sp. (in: Bacteria)

Inhibitors

EC Number Inhibitors Comment Organism Structure
4.2.2.10 additional information pectin lyase production is strongly repressed by galacturonic acid (1%), and negatively affected by nitrogen starvation, zinc, and temperatures above 45°C, pectin lyase yield is very weak below pH 4.0 and in anaerobic conditions, pectin lyase production is weakened by sucrose and cation depletion, pectin lyase synthesis is not affected by acidic pH (3.0-6.0) or oxygen availability Bacillus sp. (in: Bacteria)

Organism

EC Number Organism UniProt Comment Textmining
4.2.2.10 Bacillus sp. (in: Bacteria)
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-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4.2.2.10 pectin
-
Bacillus sp. (in: Bacteria) unsaturated uronide + H2O
-
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