Sequence of ALLB_SALNS
EC Number:3.5.2.5
EC Number
Recommended Name
Accession Code
Organism
No of amino acids
Molecular Weight [Da]
Source
Reaction
(S)-allantoin + H2O = allantoate
Other sequences found for EC No. 3.5.2.5
General information:
Sequence
0 MSFDLIIKNG TVILENEARV IDIAVQGGKI AAIGENLGEA KNVLDATGLI VSPGMVDAHT
60 HISEPGRTHW EGYETGTRAA AKGGITTMIE MPLNQLPATV DRETIELKFD AAKGKLTIDA
120 AQLGGLVSYN LDRLHELDEV GVVGFKCFVA TCGDRGIDND FRDVNDWQFY KGAQKLGEMD
180 QTVLVHCENA LICDELGEEA KREGRVTAHD YVASRPVFTE VEAIRRVLYL AKAAGCRLHV
240 CHISSPEGVE EVTRARQEGQ DVTCESCPHY FVLDTDQFEE IGTLAKCSPP IRDQENQKGM
300 WEKLFNGEID CLVSDHSPCP PEMKAGNIMQ AWGGIAGLQN CMDVMFDEAV QKRGMSLPMF
360 GKLMATNAAD IFGLKHKGRI APGKDADLVF IQPDSSYVLK NEDLEYRHKV SPYVGRTIGA
420 RITKTILRGD VIYDIEHGFP VPPKGQFILK HQQ
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Sequence Reference
Authors
Title
Journal
Volume
Pages
Year
PubMed ID
4029
Fricke W.F.,Mammel M.K.,McDermott P.F.,Tartera C.,White D.G.,Leclerc J.E.,Ravel J.,Cebula T.A.
Comparative genomics of 28 Salmonella enterica isolates: evidence for CRISPR-mediated adaptive sublineage evolution.
J. Bacteriol.
193
3556-3568
2011
