DIFFERENCES BETWEEN PECTIC ENZYMES PRODUCED BY LABORATORY AND WILD-TYPE STRAINS OF SACCHAROMYCES-CEREVISIAE

The laboratory strain of S. IM1-8b, showed pectolytic activity in the presence of either glucose, fructose, cerevisiae, or sucrose as the ca rbon source, but not with galactose. The enzyme activity was rapidly l ost with shaking. The optimum pH and temperature for activity were 4.5 and 45 degrees C, respectively. The enzyme was an endopolygalacturona se, since it preferentially hydrolysed pectate over pectin and decreas ed the viscosity of a 5% polygalacturonic solution by about 30% in 30 min producing oligogalacturonic acid and digalacturonic acid as end-pr oducts.