Lysis of Yeast Cells Showing Low Susceptibility to Zymolyase

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Abstract
Lysis of commercial baker’s yeast cells was examined using Zymolyase. The lysis was stimulated by the addition of sodium sulfite or potassium chloride or both. The effect of potassium chloride was less than that of sodium sulfite, but the two compounds acted synergistically. The cells were effectively lysed by Zymolyase in the presence of 0.1 M sodium sulfite and 0.8 M potassium chloride. The extent of lysis was similar to that of brewery yeast cells obtained from a brewhouse. Cells pretreated with sodium sulfite did not show much of an increase in susceptibility to Zymolyase, but were effectively lysed by the enzyme in the presence of potassium chloride. Potassium chloride stimulated lysis only in the presence of Zymolyase. Yeast cells treated with cupric ions in the presence of sodium sulfite became highly susceptible to Zymolyase, suggesting irreversible destruction of the sodium sulfite-sensitive and potassium chloride-sensitive structure of the cell wall. Cells of Saccharomyces cerevisiae prepared under various culture conditions were completely lysed by Zymolyase in the presence of sodium sulfite or potassium chloride or both.

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