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Literature summary for 3.1.1.20 extracted from
- Effect of fermentation system on the production and properties of tannase of Aspergillus niger van Tieghem MTCC 2425 (2005), J. Gen. Appl. Microbiol., 51, 203-212.
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 0.6 | - |
(25R)-3beta-hydroxycholest-5-en-27-oate | solid-state fermentation of Aspergillus, 30°C | Aspergillus niger |  |
| 0.64 | - |
(25R)-3beta-hydroxycholest-5-en-27-oate | submerged fermentation of Aspergillus, 30°C | Aspergillus niger | |
| 0.68 | - |
(25R)-3beta-hydroxycholest-5-en-27-oate | liquid-surface fermentation of Aspergillus, 30°C | Aspergillus niger | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus niger | - |
strain van Tieghem MTCC 2425 | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| (25R)-3beta-hydroxycholest-5-en-27-oate + H2O | - |
Aspergillus niger | ? | - |
? | |
| methyl gallate + H2O | - |
Aspergillus niger | gallic acid + methanol | - |
? | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 30 | - |
independent of fermentation process | Aspergillus niger |
Temperature Stability [°C]
| Temperature Stability Minimum [°C] | Temperature Stability Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 20 | 60 | solid-state fermentation of Aspergillus | Aspergillus niger |
| 20 | 60 | submerged fermentation of Aspergillus | Aspergillus niger |
| 20 | 40 | liquid-surface fermentation of Aspergillus | Aspergillus niger |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 5 | 6 | submerged fermentation of Aspergillus | Aspergillus niger |
| 5 | 6.5 | solid-state fermentation of Aspergillus | Aspergillus niger |
| 5.5 | 6.5 | liquid-surface fermentation of Aspergillus | Aspergillus niger |
pH Stability
| pH Stability | pH Stability Maximum | Comment | Organism |
|---|---|---|---|
| 4.5 | 6 | liquid-surface fermentation of Aspergillus | Aspergillus niger |
| 4.5 | 6 | submerged fermentation of Aspergillus | Aspergillus niger |
| 4.5 | 6.5 | solid-state fermentation of Aspergillus | Aspergillus niger |
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