[Stabilization of native and immobilized urease].

The stability of native and immobilized urease isolated from Staphylococcus saprophyticus was studied at 4 degrees and 25 degrees C. The activity yield was 20% and 1.4% on the enzyme immobilization in albumin gel and latex membrane, respectively. Inactivation of native microbial urease proceeded 10 times slower in the solution containing 1 mM EDTA and 30 mM sodium sulfite. This solution contributed to a great extent to stabilization of immobilized urease both during storage in the phosphate buffer solution and in case of lyophilization.