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Literature summary extracted from

  • Wang, C.; Su, J.; Liang, T.; Nguyen, A.; Wang, S.
    Production, purification and characterisation of a chitosanase from Bacillus cereus (2014), Res. Chem. Intermed., 40, 2237-2248.
No PubMed abstract available

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
3.2.1.132 chitosan + H2O Bacillus cereus
-
 chitosan oligosaccharides the enzyme produces various chitooligomers with different degrees of polymerisation from 3 to 8 ?
3.2.1.132 chitosan + H2O Bacillus cereus TKU031
-
 chitosan oligosaccharides the enzyme produces various chitooligomers with different degrees of polymerisation from 3 to 8 ?

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.132 Bacillus cereus
-
-
-
3.2.1.132 Bacillus cereus TKU031
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.132 chitosan + H2O
-
 Bacillus cereus chitosan oligosaccharides the enzyme produces various chitooligomers with different degrees of polymerisation from 3 to 8 ?
3.2.1.132 chitosan + H2O
-
 Bacillus cereus TKU031 chitosan oligosaccharides the enzyme produces various chitooligomers with different degrees of polymerisation from 3 to 8 ?

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
3.2.1.132 50
-
-
 Bacillus cereus

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.132 50
-
 the enzyme remains stable at temperatures up to 50°C Bacillus cereus

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.132 5
-
-
 Bacillus cereus

pH Stability

EC Number pH Stability pH Stability Maximum Comment Organism
3.2.1.132 5 9 the enzyme remains stable between pH 5.0 and 9.0 Bacillus cereus