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Literature summary for 3.5.1.75 extracted from
- Isolation and characterization of urethanase from Penicillium variabile and its application to reduce ethyl carbamate contamination in Chinese rice wine (2013), Appl. Biochem. Biotechnol., 170, 718-728.
Application
| Application | Comment | Organism |
|---|---|---|
| food industry | with good ethanol tolerance, the crude urethanase is able to reduce ethyl carbamate, i.e. urethane, in Chinese rice wine without the change of flavor substance in wine | Talaromyces variabilis |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| urethane + H2O | Talaromyces variabilis | - |
ethanol + CO2 + NH3 | - |
? |  |
| urethane + H2O | Talaromyces variabilis JN-A525 | - |
ethanol + CO2 + NH3 | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Talaromyces variabilis | - |
isolated from mouse gastrointestine | - |
| Talaromyces variabilis JN-A525 | - |
isolated from mouse gastrointestine | - |
Oxidation Stability
| Oxidation Stability | Organism |
|---|---|
| the enzyme exhibits ethanol tolerance, 50% activity remaining at 27% ethanol, 65% activity remaining at 15% ethanol | Talaromyces variabilis |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| mycelium | - |
Talaromyces variabilis | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| methyl carbamate + H2O | 20% of the activity with ethyl carbamate, i.e. urethane | Talaromyces variabilis | methanol + CO2 + NH3 | - |
? | |
| methyl carbamate + H2O | 20% of the activity with ethyl carbamate, i.e. urethane | Talaromyces variabilis JN-A525 | methanol + CO2 + NH3 | - |
? | |
| additional information | no or poor activity with gamma-aminobutyric acid, glutamic acid, and glycine | Talaromyces variabilis | ? | - |
? | |
| additional information | no or poor activity with gamma-aminobutyric acid, glutamic acid, and glycine | Talaromyces variabilis JN-A525 | ? | - |
? | |
| urethane + H2O | - |
Talaromyces variabilis | ethanol + CO2 + NH3 | - |
? | |
| urethane + H2O | - |
Talaromyces variabilis JN-A525 | ethanol + CO2 + NH3 | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | - |
- |
Talaromyces variabilis |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 50 | - |
stable up to | Talaromyces variabilis |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 6 | - |
- |
Talaromyces variabilis |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 3 | 10 | activity range, profile overview | Talaromyces variabilis |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 1 | 2 | 1 h, 4°C, 50% of maximal activity remaining | Talaromyces variabilis |
| 5 | - |
1 h, 4°C, 50% of maximal activity remaining, | Talaromyces variabilis |
| 7 | 10 | stable at, 1 h, 4°C, over 80% activity remaining | Talaromyces variabilis |
General Information
| General Information | Comment | Organism |
|---|---|---|
| physiological function | urethanase can directly catalyze the decomposition of urethane, which has potential carcinogenic and teratogenic effects and exists widely in various fermented foods and alcoholic beverages | Talaromyces variabilis |
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