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Literature summary for 3.5.3.12 extracted from

  • Arena, M.E.; Landete, J.M.; Manca de Nadra, M.C.; Pardo, I.; Ferrer, S.
    Factors affecting the production of putrescine from agmatine by Lactobacillus hilgardii XB isolated from wine (2008), J. Appl. Microbiol., 105, 158-165.
    View publication on PubMed
Search for more literature for 3.5.3.12

Activating Compound

Activating Compound Comment Organism Structure
L-lactic acid shows a stimulatory effect on activity Lentilactobacillus hilgardii
additional information ornithine, D-lactic acid, citric acid, L-malic acid, and DL-malic acid do not modify activity Lentilactobacillus hilgardii
tartaric acid shows a stimulatory effect on activity Lentilactobacillus hilgardii

Organism

Organism UniProt Comment Textmining
Lentilactobacillus hilgardii
-
-
-
Lentilactobacillus hilgardii XB
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
agmatine + H2O
-
 Lentilactobacillus hilgardii N-carbamoylputrescine + NH3
-
 ir
agmatine + H2O
-
 Lentilactobacillus hilgardii XB N-carbamoylputrescine + NH3
-
 ir

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
37
-
-
 Lentilactobacillus hilgardii

Temperature Stability [°C]

Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
40
-
 above 40°C a noticeable diminution of activity is observed Lentilactobacillus hilgardii

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
4.5
-
-
 Lentilactobacillus hilgardii

pH Stability

pH Stability pH Stability Maximum Comment Organism
2.5 6 agmatine is degraded in a very limited extent when the pH values are close to 2.5, a diminution of activity is observed at pH values above 6.0, at pH values from 3.2 to 3.8, the amount of putrescine formed is 53% and 75% respectively of the maximum amount formed at pH 4.5 Lentilactobacillus hilgardii