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Literature summary extracted from

  • De Cort, S.; Shantha Kumara, H.M.C.; Verachtert, H.
    Localization and characterization of alpha-glucosidase activity in Lactobacillus brevis (1994), Appl. Environ. Microbiol., 60, 3074-3078.
    View publication on PubMedView publication on EuropePMC

Application

EC Number Application Comment Organism
3.2.1.20 nutrition the enzyme together with the enzyme of Brettanomyces lambicus seems to be the key factor in the overattenuation of lambic beer Levilactobacillus brevis

Inhibitors

EC Number Inhibitors Comment Organism Structure
3.2.1.20 Tris
-
 Levilactobacillus brevis

KM Value [mM]

EC Number KM Value [mM] KM Value Maximum [mM] Substrate Comment Organism Structure
3.2.1.20 0.51
-
 p-nitrophenyl-alpha-D-glucopyranoside
-
 Levilactobacillus brevis
3.2.1.20 3
-
 maltose
-
 Levilactobacillus brevis
3.2.1.20 5.2
-
 maltotriose
-
 Levilactobacillus brevis

Molecular Weight [Da]

EC Number Molecular Weight [Da] Molecular Weight Maximum [Da] Comment Organism
3.2.1.20 48500 53000 gel filtration Levilactobacillus brevis
3.2.1.20 50000
-
 gel filtration Levilactobacillus brevis
3.2.1.20 66000
-
 1 * 66000, SDS-PAGE Levilactobacillus brevis

Organism

EC Number Organism UniProt Comment Textmining
3.2.1.20 Levilactobacillus brevis
-
-
-

Purification (Commentary)

EC Number Purification (Comment) Organism
3.2.1.20
-
 Levilactobacillus brevis

Specific Activity [micromol/min/mg]

EC Number Specific Activity Minimum [µmol/min/mg] Specific Activity Maximum [µmol/min/mg] Comment Organism
3.2.1.20 additional information
-
-
 Levilactobacillus brevis

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.2.1.20 maltose + H2O
-
 Levilactobacillus brevis alpha-D-glucose + D-glucose
-
 ?
3.2.1.20 maltotriose + H2O
-
 Levilactobacillus brevis maltose + D-glucose
-
 ?
3.2.1.20 p-nitrophenyl-alpha-D-glucopyranoside + H2O p-nitrophenyl-alpha-D-glucopyranoside Levilactobacillus brevis 4-nitrophenol + D-glucose
-
 ?

Subunits

EC Number Subunits Comment Organism
3.2.1.20 monomer 1 * 66000, SDS-PAGE Levilactobacillus brevis

Temperature Stability [°C]

EC Number Temperature Stability Minimum [°C] Temperature Stability Maximum [°C] Comment Organism
3.2.1.20 20 40 30 min, stable Levilactobacillus brevis

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
3.2.1.20 6
-
-
 Levilactobacillus brevis