Abstract
As a part of the studies intending to clarify biological significance of the presence of acylase, enzymatic activity which hydrolyzes acyl amino acids, its activity in yeast was investigated. As 4 results, the occurrence in yeast of acylase activity was confirmed for the first time. In order to study the enzymatic properties of this acylase activity, experiments were carried out with the enzyme preparation from brewer's yeast. As a result of the investigation, yeast acylase was found to be able to hydrolyze a number of acyl amino acids, of these chloroacetyl derivatives especially readily, as in the case of previously studied acylase activity in other sources such as mold acylase. Several observations on the influence of metal ions and inhibitors, optical specificity and others were also presented.
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