studies on the factors affection inviertase production from baker’s yeast saccharomyces chevisae

. These studies included the productivity of i.nvertase by different yeast, strains, factors affecting , the enzyme production and improvement the production strain by genetic mantpulatton via mutat.ion.I-production of invertase by four strains , was investigated.during erent lucuba t.Lon per Lodn us Lng sucrose as sole carbon source ln the culture medium. All the t,ef;t,ed yeast,s possessed reasonable invertase produced the hir;hest invertase activity. in the culture. medium gave higher yield with 129. 21 % yold improvement. It found that 3.0 gIl yeast extract, 3.0 gIl NH<So< and 1.0 gIl ~4 were the most, favourable for the production of active <tase. Of the metal salts investigated, magnesium sulfate led to some degree of increase in enzyme productivity reached 27 % roveroent . The addition of corn steep liquiar (3.0 g/1 alted in increasing invertase activity by 30 %.For Sacchm o,,<yces cere’U i s icce uar: ell ipsoideus. it was foundI galactose ”’md in the culture medium as the sole carbon Ice had the best effect on the productivity of invertase. The Hal pH value of the culture medium below and above 6.0 had an erae effect, on the invertase activi ty- The adverse effect :reased wi-th alkalinity of the culture medium. < Concerning the luence of incubation temperature of growing culture on its”tase synthesis, it was found that 34 C favor”d the highest lld of enzyme-•• rance of one sharp peak coineiding with the 24 hours interval Production of enzyme was characterized by Incubation _ The effects of concentration of yeast extract. ammonium sulfate and phosphate in the culture medium were also studied. It wa” found that 3.0 g/l yeast. extract, 1.0 g /1 NH4so4 and 6.0 g/1 kzhp04 were the most favourable for the production of active invertase.