Literature summary for 4.2.2.10 extracted from

Ouattara, H.G.; Koffi, B.L.; Karou, G.T.; Sangare, A.; Niamke, S.L.; Diopoh, J.K.
Implication of Bacillus sp. in the production of pectinolytic enzymes during cocoa fermentation (2008), World J. Microbiol. Biotechnol., 24, 1753-1760.

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Activating Compound

Activating Compound	Comment	Organism	Structure
additional information	pectin lyase production is favoured by galactose, lactose, glucose as sugars, and arginine, glutamine, cysteine and ammonium sulfate as nitrogen compounds, pectin at low concentration (0.05%) and iron stimulate pectin lyase production	Bacillus sp. (in: Bacteria)

Inhibitors

Inhibitors	Comment	Organism	Structure
additional information	pectin lyase production is strongly repressed by galacturonic acid (1%), and negatively affected by nitrogen starvation, zinc, and temperatures above 45°C, pectin lyase yield is very weak below pH 4.0 and in anaerobic conditions, pectin lyase production is weakened by sucrose and cation depletion, pectin lyase synthesis is not affected by acidic pH (3.0-6.0) or oxygen availability	Bacillus sp. (in: Bacteria)

Organism

Organism	UniProt	Comment	Textmining
Bacillus sp. (in: Bacteria)	-	-	-

Substrates and Products (Substrate)

Substrates	Comment Substrates	Organism	Products	Comment (Products)	Rev.	Reac.
pectin	-	Bacillus sp. (in: Bacteria)	unsaturated uronide + H2O	-	?

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Release 2023.1 (January 2023)