Influence of amino acids on the activity of cellulolytic enzymes obtained from spent medium of Fusarium cultures and on the "Cellulase S" Novo.

Abstract

Comparative studies on the influence of 4 amino acids (cysteine, cystine, methionine and alanine) on the activity of enzymatic preparation were carried out. The action of the amino acids was shown to depend on pH, incubation time and the temperature of incubation. Attempts were made to find a correlation between the amino acids introduced and redox potential (Eh), pH and the activity of the cellulolytic enzymes. It was found that the addition of some amino acids to the reaction mixtures at different pH values affected the value of Eh -- which enhanced the cellulase activity.