THE INFLUENCE OF PHYSICAL AND CHEMICAL FACTORS ON THE
ACTIVITY OF ENZYMIC PREPARATIONS OF PHAFFIA RHODOZYMA
O.Podoprigora, M.Kostruba, S.Gnatuch, I.Klim, B.Borsukevich
Ivan Franko National University of Lviv, Hrushevskyi st.4,UA-79005 Lviv, Ukrain e
e-mail: biolog@ franco. Lviv.ua
It was studied the influence of incubation temperature, aeration, d-aminolevulinic acid concentration, pH and gualitative composition of buffer solutions on the activity of enzymic preparations obtained after triatmtnt of Phaffia rhodozyma yeast cells by cooled to 15oC acetone. These preparations are able to convert the predecessor of tetrapyrol structure ALA into porphyrins, which is confirmed by the appearance of red colouring of the enzymic preparation incubative mixture in the buffer solution and bright red fluorescence in UV light.
Matters absorption Spectum, which is responsible for the fluorescence and colouring in the visible part of light has a maximmum within 401-405 nm and four absorption peaks within 480-620 nm, which confirmes the accumulation of porphyrins in the incubative mixture.
Key words: yeast, enzymie, preparations, porphyrins.
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