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Literature summary for 3.4.11.5 extracted from
- Proline iminopeptidase PepI overexpressing Lactobacillus casei as an adjunct starter in Edam cheese (2013), Bioengineered, 4, 408-412.
Cloned(Commentary)
| Cloned (Comment) | Organism |
|---|---|
| expressed in Lactobacillus casei strain. The strain successfully survives 12 weeks of ripening period in cheese. The food-grade plasmid carrying the pepI gene, is stable and PepI enzyme is active in LAB6 cells isolated at different stages of the ripening process | Lactobacillus helveticus |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Lactobacillus helveticus | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| L-Pro-4-nitroanilide + H2O | - |
Lactobacillus helveticus | L-Pro + 4-nitroaniline | - |
? |  |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| PepI | - |
Lactobacillus helveticus |
| proline iminopeptidase | - |
Lactobacillus helveticus |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 37 | - |
assay at | Lactobacillus helveticus |
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Release 2023.1 (January 2023)
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