Literature summary for 2.4.1.5 extracted from

Chae, S.E.; Moon, J.S.; Jung, J.Y.; Kim, J.S.; Eom, H.J.; Kim, S.Y.; Yoon, H.S.; Han, N.S.
Buffering effects of calcium salts in kimchi: lowering acidity, elevating lactic Acid bacterial population and dextransucrase activity (2009), J. Microbiol. Biotechnol., 19, 1644-1649.

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Application

Application	Comment	Organism
food industry	the enzyme is used to produce kimchi in a fermentation process, which is improved by addition of Ca2+ salts that reduce lactic acid and elevate the pH for optimal activity of Leuconostoc bacteria	Leuconostoc citreum

Localization

Localization	Comment	Organism	GeneOntology No.	Textmining
extracellular	the enzyme is secreted	Leuconostoc citreum	-	-

Metals/Ions

Metals/Ions	Comment	Organism	Structure
CaCl2	activates 1.5fold at 0.5%, more ffective than CaCO3	Leuconostoc citreum

Organism

Organism	UniProt	Comment	Textmining
Leuconostoc citreum	-	isolated from dongchimi-kimchi, a watery radish kimchi	-
Leuconostoc citreum KACC 91035	-	isolated from dongchimi-kimchi, a watery radish kimchi	-

Purification (Commentary)

Purification (Comment)	Organism
extracellular enzyme from kimchi by anion exchange chromatography	Leuconostoc citreum

pH Optimum

pH Optimum Minimum	pH Optimum Maximum	Comment	Organism
5.2	-	-	Leuconostoc citreum

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Release 2023.1 (January 2023)