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| Product | Description | |
|---|---|---|
| β-acetylglucosaminidase 73A from Lactococcus lactis, Recombinant | This enzyme releases non-reducing terminal β1-2, β1-3, β1-4 and β1-6 linked N-acetylglucosamine from complex carbohydrates. When incubated with oligosaccharides at low concentrations (<50 mU/ml) the enzyme can differentiate between GlcNAcβ1-2Man, GlcNAcβ1-4Man and GlcNAcβ1-6Man linkages. Under such conditions, the enzyme cleaves essentially only β1-2 linked GlcNAc, with two provisos. Firstly, β1-2 GlcNAc is not hydrolyzed if the mannose to which it is substituted has a substitution at C-6. Thus, the enzyme is useful for the analysis of tri-antennary oligosaccharides. Secondly, if the β-linked mannose of the ...ta;-N-Acetylhexosaminidase; N-Acetyl-β-D-glucosaminidase, β-N-Acetylglucosaminidase. Purity: >90% by SDS-PAGE. β-N-Acetylhexosaminidase. Mole weight: 19.4 kDa. Storage: This enzyme is shipped at room temperature but should be stored at -20 °C. Form: 35 mM NaHepes buffer, pH 7.5, 750 mM NaCl, 200 mM imidazol, 3.5 mM CaCl2, 0.02% sodium azide and 25% (v/v) glycerol. Source: E. coli. Species: Lactococcus lactis. beta-N-acetyl-D-hexosaminide; N-acetylhexosaminohydrolase; β-N-Acetylhexosaminidase; N-Acetyl-β-D-glucosaminidase, β-N-Acetylglucosaminidase; β-Acetylhexosaminidase; β-acetylglucosaminidase 73A. Cat No: NATE-1290. |  |
| bleomycin hydrolase | The molecule is a homohexamer in which the monomers have a papain-like tertiary structure (in peptidase family C1). The active sites are on the walls of a central channel through the molecule, and access of substrate molecules to them is obstructed by this and by the C-terminus of each polypeptide chain. Bleomycin can scarcely be the natural substrate, and there are reports of limited endopeptidase activity. Known from bacteria as well as eukaryotic organisms. Hydrolase H from chicken muscle has many similarities to bleomycin hydrolase, but hydrolyses Ph-CO-Arg-2-naphthylamine as well as aminopeptidase substrates. Group: Enzymes. Synonyms: aminopeptidase C (Lactococcus lactis). Enzyme Commission Number: EC 3.4.22.40. CAS No. 53096-17-6. Storage: Store it at +4 ?C for short term. For long term storage, store it at -20 ?C?-80 ?C. Form: Liquid or lyophilized powder. EXWM-4215; bleomycin hydrolase; EC 3.4.22.40; 53096-17-6; aminopeptidase C (Lactococcus lactis). Cat No: EXWM-4215. | |
| lactocepin | Associated with the cell envelope of Lactococcus lactis and attached via a C-terminal membrane anchor sequence. Responsible for the hydrolysis of casein in milk and the provision of peptides essential to cell growth. Important in cheese making and the production of lactic casein, being required for rapid growth to high cell densities with concomitant production of adequate levels of lactic acid. Specificity differences between lactocepins from different starter strains may be partly responsible for imparting different flavour qualities to cheese. In peptidase family S8 (subtilisin family). Group: Enzymes. Synonyms: CEP; extracellular lactococcal proteinase; lactococcal cell wall-associated proteinase; lactococcal cell envelope-associated proteinase; lactococcal proteinase; PrtP. Enzyme Commission Number: EC 3.4.21.96. CAS No. 205510-58-3. Storage: Store it at +4 ?C for short term. For long term storage, store it at -20 ?C?-80 ?C. Form: Liquid or lyophilized powder. EXWM-4188; lactocepin; EC 3.4.21.96; 205510-58-3; CEP; extracellular lactococcal proteinase; lactococcal cell wall-associated proteinase; lactococcal cell envelope-associated proteinase; lactococcal proteinase; PrtP. Cat No: EXWM-4188. | |
| Lactococcus Lactis Freeze-drying Powder | L. lactis LLa61 was isolated from yogurt. L.lactis LLa61 is of crucial importance for manufacturing dairy products, such asbuttermilk and cheeses. When L. lactis ssp. lactis is added to milk, thebacterium uses enzymes to produce energy molecules (ATP), from lactose. Thebyproduct of ATP energy production is lactic acid. L.lactis LL162 strain is a yogurt fermentation strain growing in lower temperature of 28°C, and after 8 hours fermentation, the strain can produce flavor substance and strengthen the creamy flavor of yogurt. Also, L.lactis is a nisin producer and inhibit bacteria contaminants in the yogurt. This strain is high stability as a probiotics strain in the room temperature. Group: Others. Synonyms: Lactococcus Lactis Freeze-drying powder in Yoghurt Health Benefits; Lactococcus Lactis. Purity: >90%. Stability: 24 Months. Appearance: White To Light Yellow-Colored, Free-Flowing Powder. Lactococcus Lactis Freeze-drying powder in Yoghurt Health Benefits; Lactococcus Lactis. Cat No: PRBT-026. | |
| Native Streptomyces globisporus ATCC 21553 Mutanolysin | Mutanolysin is an N-acetylmuramidase. Like lysozyme, it is a muralytic enzyme that cleaves the β-N-acetylmuramyl-(1?4)-N-acetylglucosamine linkage of the bacterial cell wall polymer peptidoglycan-polysaccharide. Its carboxy terminal moieties are involved in the recognition and binding of unique cell wall polymers. Mutanolysin lyses Listeria and other Gram-positive bacteria such as Lactobacillus and Lactococcus. Mutanolysin from streptomyces globisporus consists of two main lytic enzymes and may be a useful agent for dental caries control. Applications: Mutanolysin has been used in a study to assess lysing and generating protoplasts of dairy streptococci. it ha...es gentle cell lysis for the isolation of easily degradable biomolecules and rna from bacteria. it has been used in the formation of spheroplasts for isolation of dna. provides gentle cell lysis for the isolation of easily degradable biomolecules and rna from bacteria. it has been used in the formation of spheroplasts for isolation of dna. Group: Enzymes. Synonyms: Mutanolysin; 55466-22-3. CAS No. 55466-22-3. Mutanolysin. Mole weight: 23 kDa. Activity: > 4000 units/mg protein (biuret). Storage: -20°C. Form: lyophilized powder containing Ficoll and sodium succinate buffer salts. Source: Streptomyces globisporus ATCC 21553. Mutanolysin; 55466-22-3. Cat No: NATE-0464. | |
| Nisin | nisin from streptococcus lactis is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine (Lan), methyllanthionine (MeLan), didehydroalanine (Dha), and didehydroaminobutyric acid (Dhb). These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple (5) thioether bridges.Subtilin and epidermin are related to nisin from streptococcus lactis. All are members of a class of molecules known as lantibiotics.In the food industry, nisin from streptococcus lactis is obtained from the culturing of L. lactis on natural substrates, such as milk or dextrose, and it is not chemically synthesized.It was originally isolated in the late 1930s, and produced since the 1950s as Nisaplin from naturally occurring sources by Aplin and Barrett in laboratories in Beaminster in Dorset, and approved as an additive for food use in the USA in the late 1960s, although the Beaminster factory now is owned by DuPont. Group: Heterocyclic organic compound. Alternative Names: Lactic acid streptococcus. CAS No. 1414-45-5. Molecular formula: |  |
| Nisin | Nisin is a polycyclic antibacterial peptide produced by the bacterium Lactococcus lactis that is used as a food preservative. It has 34 amino acid residues, including the uncommon amino acids lanthionine (Lan), methyllanthionine (MeLan), didehydroalanine (Dha), and didehydroaminobutyric acid (Dhb). These unusual amino acids are introduced by posttranslational modification of the precursor peptide. In these reactions a ribosomally synthesized 57-mer is converted to the final peptide. The unsaturated amino acids originate from serine and threonine, and the enzyme-catalysed addition of cysteine residues to the didehydro amino acids result in the multiple (5) thioether bridges. Synonyms: nisin (E 234). CAS No. 1414-45-5. Product ID: CDF4-0256. Molecular formula: C143H230N42O37S7. Mole weight: 3354.07. Category: Food preservative. Product Keywords: Food Preservatives; CDF4-0256; Nisin; 1414-45-5; nisin (E 234). Chemical Name: Nisin. Grade: Food grade. Source and Preparation: Nisin is a bacteriocin produced by a group of Gram-positive bacteria that belongs to Lactococcus and Streptococcus species. Nisin is classified as a Type A (I) lantibiotic that is synthesized from mRNA and the translated peptide contains several unusual amino acids due to post-translational modifications. Applications: Nisin is used in processed cheese, meats, beverages, etc. during production to extend shelf life by suppressing Gram-positive spoilage and pat |  |
| trehalose 6-phosphate phosphorylase | The enzyme from Lactococcus lactis is specific for trehalose 6-phosphate. Differs from EC 2.4.1.64, α,α-trehalose phosphorylase, in that trehalose is not a substrate. Group: Enzymes. Synonyms: trehalose 6-phosphate:phosphate β-D-glucosyltransferase. Enzyme Commission Number: EC 2.4.1.216. CAS No. 403512-51-6. Storage: Store it at +4 ?C for short term. For long term storage, store it at -20 ?C?-80 ?C. Form: Liquid or lyophilized powder. EXWM-2444; trehalose 6-phosphate phosphorylase; EC 2.4.1.216; 403512-51-6; trehalose 6-phosphate:phosphate β-D-glucosyltransferase. Cat No: EXWM-2444. | |
| Xaa-Pro dipeptidyl-peptidase | The intracellular enzyme from Lactococcus lactis (190-kDa) is the type example of peptidase family S15. The reaction is similar to that catalysed by dipeptidyl-peptidase IV of animals. Group: Enzymes. Synonyms: X-prolyl dipeptidyl aminopeptidase; PepX; X-prolyl dipeptidyl peptidase; X-Pro dipeptidyl-peptidase. Enzyme Commission Number: EC 3.4.14.11. CAS No. 54249-88-6. Storage: Store it at +4 ?C for short term. For long term storage, store it at -20 ?C?-80 ?C. Form: Liquid or lyophilized powder. EXWM-4045; Xaa-Pro dipeptidyl-peptidase; EC 3.4.14.11; 54249-88-6; X-prolyl dipeptidyl aminopeptidase; PepX; X-prolyl dipeptidyl peptidase; X-Pro dipeptidyl-peptidase. Cat No: EXWM-4045. | |
| β-Phosphoglucomutase from Lactococcus sp., Recombinant | Enzymatically converts β-D-glucose-1-phosphate to β-D-glucose-6-phosphate. β-Phosphoglucomutase enzymatically converts β-D-glucose 1-phosphate to β-D-glucose 6-phosphate. It is involved in starch and sucrose metabolism. This enzyme belongs to the family of isomerases, specifically the phosphotransferases (phosphomutases), which transfer phosphate groups within a molecule. This enzyme participates in starch and sucrose metabolism. Applications: Β-phosphoglucomutase is used to study starch and sucrose metabolism. it is used for the determination of α-amylase in clinical analysis. it is used to study galactose utilization and generalized glycogenosis (pompe's disease). Group: Enzymes. Synonyms: β-phosphoglucomutase; β-D-glucose 1,6-phosphomutase; EC 5.4.2.6. Enzyme Commission Number: EC 5.4.2.6. CAS No. 68651-99-0. β-Phosphoglucomutase. Activity: >10 unit/mg solid. Storage: Store at -20°C. Source: E. coli. Species: Lactococcus sp. β-phosphoglucomutase; β-D-glucose 1,6-phosphomutase; EC 5.4.2.6. Pack: 250, 1000 units in poly bottle. Cat No: NATE-0933. | |
| Lactococcus Lactis Freeze Dried Powder | Lactococcus lactis is a Gram-positive bacterium used extensively in the production of buttermilk and cheese, but has also become famous as the first genetically modified organism to be used alive for the treatment of human disease. Applications: dietary supplements - capsules, powder, tablets. food - bars, powdered beverages. Group: Probiotics. Synonyms: Lactococcus Lactis Freeze-drying powder in Yoghurt Health Benefits; Lactococcus Lactis. Activity: 10 billion CFU/g or more. Stability: 24 Months. Appearance: White To Light Yellow-Colored, Free-Flowing Powder. Storage: Recommend storage at refrigeration (4 °C) or frozen temperature (-18 °C) in original, sealed package until processed. Form: Powder. Lactococcus Strains. Cat No: PRBT-026. | |
| Lytic chitin monooxygenase from Lactococcus lactis, Recombinant | Lytic chitin monooxygenase is a copper-dependent lytic polysaccharide monooxygenase (LPMO). Copper-dependent lytic polysaccharide monooxygenases (LPMOs) are key players in the enzymatic conversion of biomass. LPMOs catalyze oxidative cleavage of glycosidic bonds in a process involving molecular oxygen and an electron donor, such as cellobiose dehydrogenase (CDH). Group: Enzymes. Synonyms: copper-dependent lytic polysaccharide monooxygenase; LPMO; lytic polysaccharide monooxygenase. Enzyme Commission Number: EC 1.-.-.-. Purity: >90% as judged by SDS-PAGE. Lytic polysaccharide monooxygenase. Mole weight: 21.8 kDa. Storage: This enzyme is shipped at room temperature but should be stored at -20 °C. Form: 35 mM NaHepes buffer, pH 7.5, 750 mM NaCl, 200 mM imidazol, 3.5 mM CaCl2, 0.02% sodium azide and 25% (v/v) glycerol. Source: E. coli. Species: Lactococcus lactis. copper-dependent lytic polysaccharide monooxygenase; LPMO; lytic polysaccharide monooxygenase. Cat No: NATE-1567. | |
| Phospho-β-Galactosidase 1A from Lactococcus lactis, Recombinant | In enzymology, a 6-phospho-beta-galactosidase (EC 3.2.1.85) is an enzyme that catalyzes the chemical reaction: a 6-phospho-beta-D-galactoside + H2O ? 6-phospho-D-galactose + an alcohol. Thus, the two substrates of this enzyme are 6-phospho-beta-D-galactoside and H2O, whereas its two products are 6-phospho-D-galactose and alcohol. This enzyme belongs to the family of hydrolases, specifically those glycosidases that hydrolyse O- and S-glycosyl compounds. This enzyme participates in galactose metabolism. Group: Enzymes. Synonyms: 6-phospho-beta-D-galactoside 6-phosphogalactohydrolase; phospho-beta-galactosidase; beta-D-p. Enzyme Commission Number: EC 3.2.1.85. CAS No. 37237-42-6. Purity: >90% by SDS-PAGE. Phospho-β-Galactosidase. Mole weight: 56.1 kDa. Storage: This enzyme is shipped at room temperature but should be stored at -20 °C. Form: 35 mM NaHepes buffer, pH 7.5, 750 mM NaCl, 200 mM imidazol, 3.5 mM CaCl2, 0.02% sodium azide and 25% (v/v) glycerol. Source: E. coli. Species: Lactococcus lactis. 6-phospho-beta-D-galactoside 6-phosphogalactohydrolase; phospho-beta-galactosidase; beta-D-phosphogalactoside galactohydrolase; phospho-beta-D-galactosidase; 6-phospho-beta-D-galactosidase; 6-phospho-beta-galactosidase; EC 3.2.1.85; Phospho-β-Galactosidase; Phospho-β-Galactosidase 1A. Cat No: NATE-1410. | |
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