Optimised isolation, partial-purification and profiling of peroxidase extracted from saccharomyces cerevisiae of fresh palm wine

Saccharomyces cerevisiae was obtained from palm wine and used for the extraction of peroxidase. Peroxidase isolated partially purified characterized. A twelve-day pilot study carried out which gave highest activity on day eight. The crude enzyme-specific –0.751 U/mg with 70% ammonium sulfate precipitation peroxidase achieved. precipitation, following gel filtration Sephadex G-100. Two peaks connoted as fractions (A & B) elution profile were obtained. optimum operational conditions - substrate reactions evaluated. combined purification fold both yielded 0.657 specific –0.494 U/mg. 2.470 –1.855 fraction A, while 2.269 –1.704 B. pH temperature 6.5 30°C 6.0 40 °C stable at a range 5.5-7.0 below 40°C. Michaelis-Menten constant (Km) o-dianisidine hydrogen peroxide 0.2 mM, 0.1111 0.0833 0.1428 mM maximum velocity (Vmax) 10 U/min, 7.1428 8.333 9.0909 U/min considering these characteristics cerevisiae, it helps to understand how yeast cells operate during fermentation.