[Study of lytic enzymes and prospects of their use]

The paper reviews different procedures of preparation of lytic enzymes of microbiol origin, their properties and areas of application. It discusses the capacity of different microorganisms, actinomycetes and bacteria including (for instance, Actinomyces griseinus 11 and Bacillus subtilis 12), to produce lytic enzymes. The paper describes the conditions of disruption of yeast cells by lytic enzymes and demonstrates experimentally possible preparation of yeast lysates and protein isolates that can be used as food products.