An improved method for disruption of microbial cells with pressurized carbon dioxide.
Disruption of microbial cells by pressurized carbon dioxide at both subcritical and supercritical temperatures has been previously investigated. This method differs in principle from other disruption techniques and was found to have potential applications for rupture of a variety of microorganisms. However, it is not as effective for some of the microbial cells, including yeast, of which the cell walls are extremely robust and rigid. This work suggests an alternative operation to improve the disruption rates of cells by repeatedly releasing the applied fluid pressure within the cells in the midst of a disruption process. The improvement is substantial at all the experimental conditions studied.
Department of Food Science, Smith Hall, Purdue University, West Lafayette, Indiana 47907.
H M
HM
Lin
Z
Z
Yang
L F
LF
Chen
D002245:Carbon Dioxide / Q000008:administration & dosage* / Q000494:pharmacology; D005656:Fungal Proteins / Q000378:metabolism; D011312:Pressure; D012441:Saccharomyces cerevisiae / Q000187:drug effects* / Q000378:metabolism; D013696:Temperature
D005656:Fungal Proteins; D002245:Carbon Dioxide