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Literature summary extracted from

  • Bruinenberg, P.G.; de Roo, G.; Limsowtin, G.K.Y.
    Purification and characterization of cystathionine gamma-lyase from Lactococcus lactis subsp. cremonis SK11: possible role in flavor compound formation during cheese maturation (1997), Appl. Environ. Microbiol., 63, 561-566.
    View publication on PubMedView publication on EuropePMC

General Stability

EC Number General Stability Organism
4.4.1.1 no loss of activity after repeated freezing at -40°C and thawing Lactococcus lactis

Inhibitors

EC Number Inhibitors Comment Organism Structure
4.4.1.1 3-Methyl-2-benzothiazolinone hydrazone
-
Lactococcus lactis
4.4.1.1 carboxymethoxylamine
-
Lactococcus lactis
4.4.1.1 cycloserine DL-cycloserine Lactococcus lactis
4.4.1.1 hydroxylamine
-
Lactococcus lactis
4.4.1.1 NaCl 5% w/v Lactococcus lactis
4.4.1.1 Penicillamine D-penicillamine; L-penicillamine Lactococcus lactis
4.4.1.1 propargylglycine
-
Lactococcus lactis
4.4.1.1 Semicarbazide
-
Lactococcus lactis

Organism

EC Number Organism UniProt Comment Textmining
4.4.1.1 Lactococcus lactis
-
subsp. cremonis SK11
-

Purification (Commentary)

EC Number Purification (Comment) Organism
4.4.1.1
-
Lactococcus lactis

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
4.4.1.1 0.0647
-
-
Lactococcus lactis

Storage Stability

EC Number Storage Stability Organism
4.4.1.1 -40°C, stable for 4 months Lactococcus lactis

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
4.4.1.1 L-Cys alpha,beta-elimination Lactococcus lactis H2S + NH3 + pyruvate
-
?
4.4.1.1 L-cystathionine + H2O alpha,gamma-elimination Lactococcus lactis L-cysteine + 2-oxobutanoate + NH3
-
?
4.4.1.1 L-Met alpha,gamma-elimination Lactococcus lactis methanethiol + ?
-
?

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
4.4.1.1 40
-
10 min, stable up to Lactococcus lactis
4.4.1.1 50
-
10 min, 75% loss of activity Lactococcus lactis
4.4.1.1 55
-
10 min, complete inactivation Lactococcus lactis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
4.4.1.1 8
-
-
Lactococcus lactis

pH Range

EC Number pH Minimum pH Maximum Comment Organism
4.4.1.1 6.5 8.5 pH 6.5: about 20% of maximal activity, pH 8.5: about 70% of maximal activity. No activity below pH 5.0 and above pH 9 Lactococcus lactis

Cofactor

EC Number Cofactor Comment Organism Structure
4.4.1.1 pyridoxal 5'-phosphate
-
Lactococcus lactis