Simple and small-scale breakdown of yeast.
A simple and small-scale method for the preparation of homogenate from yeast was developed. The principle of this new method involves the shaking of a small amount of yeast-cell suspension with glass beads on a tower-shaped mixer. When this method is used the cells in 1 ml of cell suspension are broken down and 14 samples can be simultaneously processed under controlled conditions. The degree of cell breakdown, the amount of soluble protein liberated from the cells, and the increase in each enzyme activity in prepared homogenate correlated to the shaking time: maximum values were obtained at 20 min. Enzyme activities in the homogenate were equivalent to or higher than that procured with former methods. This new method is applicable to various species of yeasts.
D002458:Cell Fractionation / Q000379:methods*; D011312:Pressure; D004718:Saccharomycetales / Q000201:enzymology; D013314:Stress, Mechanical; D015003:Yeasts / Q000201:enzymology*