The proteolytic enzymes of yeast

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Abstract
The methods used for preparing dipeptidase, aminopolypeptidase and proteinase from Lowenbrau yeast were modified for preparation of these enzymes from English top-yeast. Preparations of (a) dipeptidase completely free from proteinase and containing only traces of aminopolypeptidase, and (b) aminopolypeptidase free from both dipeptidase and proteinase were obtained from English top-yeast by these modifications. Proteinase, free from dipeptidase but not from aminopolypeptidase, was prepared from English top-yeast and Dutch bakers'' yeast.

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