Table 2.
Protein | Organism | PDB | No. of aaa | Z-score | Rmsd | No.b | No. idc |
---|---|---|---|---|---|---|---|
CcmP | Synechococcus elongatus PCC 7942 | 4HT5-Ad | 204 | 39.1 | 0.252 | 204 | 204 |
CsoS1D | Prochlorococcus marinus MED4 | 3F56-Ae | 207 | 34.8 | 0.667 | 201 | 91 |
PduT | Citrobacter freundii | 3PAC-Af | 183 | 11.1 | 1.608 | 90 | 19 |
EutS | Escherichia coli K-12 | 3IA0-Eg | 111 | 10.2 | 1.236 | 88 | 17 |
PduU | Salmonella enterica | 3CGI-Ch | 119 | 9.2 | 1.271 | 82 | 17 |
EutL | Clostridium perfringens | 4U6I-Ci | 216 | 8.5 | 1.673 | 157 | 32 |
EtuB | Clostridium kluyveri DSM 555 | 3IO0-Aj | 229 | 8.1 | 1.624 | 82 | 13 |
GrpU | Clostridiales bacterium 1_7_47_FAA | 4OLO-Bk | 84 | 6.9 | 1.380 | 74 | 12 |
PduB | Lactobacillus reuteri SD2112 | 4I61-Cl | 227 | 6.4 | 1.536 | 76 | 12 |
aNo. of aa, number of amino acids in the chain.
bNo., number of amino acids within the 3.8 Å cut-off.
cNo. id, number of identical residues within the cut-off.
dCai et al.(2013).
eKlein et al. (2009).
gTanaka et al. (2010).
hCrowley et al. (2008).
iThompson et al. (2014a).
jHeldt et al. (2009).
kThompson et al. (2014b).
lNot published.