Abstract
An inactive or latent form of o-diphenol oxidase (EC 1.10.3.1) which can be activated by 0.1% sodium lauryl sulfate was found in cultivated mushrooms. The latent form was found in the soluble fraction of the fruiting bodies and constituted almost 95% of the total o-diphenol oxidase. Freeze-dried and acetone preparations gave the highest yields of the latent enzyme. There was more activity in the stalks than in the caps, and the activity increased with maturity. The white, golden cream, and sobexas strains of mushroom contained the latent form of the enzyme.
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