Isolation and partial purification of invertase from different baker's and distillery Saccharomyces cerevisiae

Abstract

Invertase enzyme from different commercial kinds of Baker’s and distillery Saccharomyces cerevisiae was isolated and partially purified as a crude enzyme by salt stress process and ethanol precipitation. The lyophilization takes place for the enzyme isolated from activated distillery S. cerevisiae. The activities of partially purified invertase isolated from the different five baker yeasts under study ranged between 975 and 1801 IU/ml/min. While the activities of enzymes isolated from distillery yeasts before and after activation were 120 and 1100 IU/ml/min. The activity of lyophilized partially purified powder of enzyme isolated from activated distillery yeast was19300 U/g. The Km and Vmax values of the enzyme isolated from activated distillery yeast were 7.56 mg/ml and 294.12 IU/ml/min, respectively. These results were compared to those values of invertase isolated from Egyptian active dry Baker’s yeast and the commercial invertase data sheet with a sample of sweetase 20 p enzyme obtained from Germany stern enzyme company. The results recorded in this paper clearly appeared that the active powder invertase could be obtained from activated distillery yeast by the easy and inexpensive method.