Table 3.

Properties of organisms from which enolase have been characterized, and properties of the purified enzymes.

Organism	Growth temperature, °C	Specific activity, U/mg	MW, kDa		Km, 10−3M		pHopt	Temperature, °C
			Subunit	Total	PGA	Mg2+		Opt	Stab
P. furiosus	100	14	45	90	0.4	n/aa	8.1	> 90	100
T. maritima	80	250	48	345b	0.07	0.03	7.5	90	94
T. aquaticus	70	450–900	44	352b	2.8c/3.5d	1.5c/0.9d	7.2e/8.5f	70	100
C. aurantiacus	55	150–300	46	92	0.158c/0.035d	2.5c/1.9d	6.5	80	75
E. coli	37	180	46	90	0.1	2.0	8.1	n/a	n/a
C. difficile	37	450	50	300b	3	2.0	7.6	55	70
P. falciparume	37	30	50	100	0.041	0.18	7.4–7.6	n/a	n/a
C. albicans	37	35	46	100	0.38	0.286	6.8	n/a	n/a
S. cerevisiae	30	130	46	90	0.057	0.43	7.5	50	n/a
T. brucei	27	85	46	90	0.054	0.36	7.7	n/a	n/a

^aNot applicable.

^bTotal molecular weight for octameric structure.

^cMeasured at 25°C.

^dMeasured at optimum temperature.

^eExpressed in E. coli.

^fObtained at the optimum temperature.

MW, molecular weight; Opt, optimum; Stab, temperature stability.

Bold font indicates that the data presented in the tables are from this work.