Application | Comment | Organism |
---|---|---|
nutrition | cheese making, cheese starter organism, dairy industry | Lactococcus lactis |
Localization | Comment | Organism | GeneOntology No. | Textmining |
---|---|---|---|---|
extracellular | - |
Lactococcus lactis | - |
- |
Metals/Ions | Comment | Organism | Structure |
---|---|---|---|
Ca2+ | triggers stabilization, removal of weakly bound Ca2+ from the native cell-bound enzyme is coupled with a significant reversible decrease in specific activity and a dramatic reversible reduction in thermal stability | Lactococcus lactis |
Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
---|---|---|---|
180000 | - |
mature active enzyme | Lactococcus lactis |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Lactococcus lactis | - |
subsp. cremoris SK11 | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
Suc-Ala-Glu-Pro-Phe-p-nitroanilide + H2O | - |
Lactococcus lactis | ? | - |
? |
Synonyms | Comment | Organism |
---|---|---|
cell envelope proteinase | - |
Lactococcus lactis |
cell-bound cell envelope proteinase | - |
Lactococcus lactis |
Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
---|---|---|---|
25 | - |
Ca-free cell-bound enzyme is extremely unstable, lose 99% of its potential activity within 20 min | Lactococcus lactis |
pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
---|---|---|---|
5.8 | 6 | Ca-free enzyme | Lactococcus lactis |
6.4 | - |
Ca-loaded enzyme | Lactococcus lactis |
pH Minimum | pH Maximum | Comment | Organism |
---|---|---|---|
4 | 8 | - |
Lactococcus lactis |
5.8 | 7 | Ca-free enzyme | Lactococcus lactis |