[Enzymatic profile of autolysing Saccharomyces yeasts]

The influence of pH on the efficiency of autolysis of brewer's yeast was studied. It is shown that some kinds of peptidase activities in "solid" and "liquid" fractions of autolysates depend on the time of autolysis. The inactivation constants and activation energy of inactivation of yeast proteases were determined. It was found that heat stability of yeast proteases contained in the "solid" fraction of autolysates is significantly higher as compared to the enzyme present in the "liquid" fraction. From this results the conclusion that some of yeast proteases are immobilized on the cell wall fragments. A technique for activation of yeast enzyme systems in the course of autolysis is proposed.