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J Bacteriol. 1974 July; 119(1): 207-219
Copyright © 1974 American Society for Microbiology. All Rights Reserved.

Lysis of Yeast Cell Walls: Glucanases from Bacillus circulans WL-12

Graham H. Fleet1 and Herman J. Phaff

a Department of Food Science and Technology, University of California, Davis, California 95616

ABSTRACT

Endo-ß-(1 -> 3)- and endo-ß-(1 -> 6)-glucanases are produced in high concentration in the culture fluid of Bacillus circulans WL-12 when grown in a mineral medium with bakers' yeast cell walls as the sole carbon source. Much lower enzyme levels were found when laminarin, pustulan, or mannitol was the substrate. The two enzyme activities were well separated during Sephadex G-100 chromatography. The endo-ß-(1 -> 3)-glucanase was further purified by diethylaminoethyl-cellulose and hydroxyapatite chromatography, whereas the endo-ß-(1 -> 6)-glucanase could be purified further by diethylamino-ethyl-cellulose and carboxymethyl cellulose chromatography. The endo-ß-(1 -> 3)-glucanase was specific for the ß-(1 -> 3)-glucosidic bond, but it did not hydrolyze laminaribiose; laminaritriose was split very slowly. ß-(1 -> 4)-Bonds in oat glucan in which the glucosyl moiety is substituted in the 3-position were also cleaved. The kinetics of laminarin hydrolysis (optimum pH 5.0) were complex but appeared to follow Michaelis-Menten theory, especially at the lower substrate concentrations. Glucono-{delta}-lactone was a noncompetitive inhibitor and Hg2+ inhibited strongly. The enzyme has no metal ion requirements or essential sulfhydryl groups. The purified ß-(1 -> 6)-glucanase has an optimum pH of 5.5, and its properties were studied in less detail. In contrast to the crude culture fluid, the two purified ß-glucanases have only a very limited hydrolytic action on cell wall of either bakers' yeast or of Schizosaccharomyces pombe. Although our previous work had assumed that the two glucanases studied here are responsible for cell wall lysis, it now appears that the culture fluid contains in addition a specific lytic enzyme which is eliminated during the extensive purification process.


FOOTNOTES

1 Present address: Heriot-Watt University, Department of Brewing and Biological Sciences, Edinburgh EH1 1HX, Scotland.


J Bacteriol. 1974 July; 119(1): 207-219
Copyright © 1974 American Society for Microbiology. All Rights Reserved.




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