Marchin G L, Duerksen J D
J Bacteriol. 1968 Oct;96(4):1187-90. doi: 10.1128/jb.96.4.1187-1190.1968.
Two strains of Saccharomyces lactis (Y-14 and Y-1057A), medium (B(m)) and low (B(1)) constitutive producers of beta-glucosidase, were grown in enriched medium. beta-Glucosidase was extracted by autolysis and purified by ammonium sulfate precipitation, gel filtration, and calcium phosphate gel adsorption-elution. The kinetics of release, purification, and stability of beta-glucosidase from strains Y-14 and Y-1057A were compared with the enzyme from strain Y-123. The ability of glycerol, sorbitol, and mannitol to stabilize the beta-glucosidases is presented. A lower molecular weight, labile form of the Y-14 enzyme is demonstrated. Differences in the initial specific activites of beta-glucosidase among the three strains are discussed.
两株乳酸酵母（Y - 14和Y - 1057A），即β-葡萄糖苷酶的中度（B(m)）和低度（B(1)）组成型生产者，在富集培养基中培养。β-葡萄糖苷酶通过自溶提取，并通过硫酸铵沉淀、凝胶过滤和磷酸钙凝胶吸附-洗脱进行纯化。将Y - 14和Y - 1057A菌株中β-葡萄糖苷酶的释放、纯化和稳定性动力学与Y - 123菌株的酶进行了比较。介绍了甘油、山梨醇和甘露醇对β-葡萄糖苷酶的稳定能力。展示了Y - 14酶的一种分子量较低、不稳定的形式。讨论了这三种菌株中β-葡萄糖苷酶初始比活性的差异。
