RESEARCH ON INVERTASE EXTRACTION FROM WASTED BEER YEAST SACCHAROMYCES CARLSBERGENSIS

Abstract

Research on Invertase extraction from wasted yearst beer is to make use of a tremendous amount of beer yeast wasted from beer industry effectively. Disruption of beer yeast cells by autolysis in acetate buffer solution with toluene as an initiator. The result is under the condition 10 percent (w/v) yeast suspension in acetate buffer solution pH 6.5 together with 10 percent of suspension volume Toluene in 75 hours give the highest Invertase activity extract. Preliminary separation of Invertase from the extract by 96 degree alcohol gives the highest activity enzym product with the ratio 1:1(v/v). Invertase maximum activity is 55°C and pH6.0. The Michaelis Menten constant is 7.31x10-2 mol/l. Suitable emperature when applying Invertase in manufacture is 50°C. After 3 weeks of preservation at 0°C to 2°C, the Invertase activity does not decrease.