Studies on the Glucanase ofSclerotinia Libertiana

Part II. Influence of the Glucanase and Lipolytic Enzymes on Fermentation of Sugars by Yeast

Abstract

Glucanase-treatment of yeast cells was shown to increase the glucose fermenting activity, and decrease the sucrose and maltose fermenting activity. Also, lipase-and phospholipasetreatment decreased the fermenting activity on these sugars. However, the effects on the disaccharide fermenting activity could be reversed under various growth conditions of the yeast cells.
From these results, structural factors envolved in the transport of fermentable sugars into yeast cells are discussed.