PROCEDIMENTO PER PRESERVARE L'ATTIVITA' FOSFORILANTE DEL LIEVITO DI BIRRA,APPLICATO ALLA PRODUZIONE DI FRUTTOSIO-1,6-DIFOSFATO

摘要

A process for preserving the phosphorylating activity of brewer's yeast by means of the intracellular immobilization of the glycolytic enzymes by glutaraldehyde. The process provides the following steps: permeabilization of the cell wall by the combined effect of temperature and the osmotic shock caused by the addition of a concentrated solution of dextrose and phosphates; immobilization of the glycolytic enzymes by cross-linking with intracellular proteins; protection of the SH groups against possible oxidation by the addition of deproteinized yeast extract.