On the Liberation of Proteolytic Enzymes during the Course of Autolysis of Yeast with Special Reference to Comparison in the Cases of Using Different Autolysing Agents

Abstract

Taking Japanese bread yeast preparation made by the Oriental Yeast Co. Ltd. as a sample and ethyl acetate, chloroform and sodium chloride as autolysers, the liberation of proteolytic enzymes during the course of autolysis of yeast was studied by the WILLSTÄTTER's alcoholic titration method. It was shown that the liberation-velocity-curves of gelatine-polypeptone-and glycyl-l-leucine-splitting enzymes were varied. according to the kinds of autolyser. These relations were given in Tables 1_??_3.