Two strains of the food-borne amylolytic yeastSaccharomycopsis buligera
were selected from a broad spectrum ofS. buligerastrains found in culture
collections of microorganisms. These were analysed with respect to produc-tion and characterisation of their amylolytic enzymes. S. buligeraKZ rep-resents a strain synthesizing an amylolytic complex composed of-amylase,
glucoamylase and-glucosidase. S. buligeraIFO 0111 represents a strain
producing only one amylolytic enzyme -glucoamylase, with a property unique
among yeast amylases, namely the ability to degrade raw starch. Information
on molecular-genetic aspects and enzymatic behaviour of amylolytic enzymes
produced by both strains is presented.