𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Disruption of baker's yeast by a new bead mill

✍ Scribed by Helen Huihua Mao; Murray Moo-Young

Book ID
104647722
Publisher
Springer-Verlag
Year
1990
Tongue
English
Weight
396 KB
Volume
4
Category
Article
ISSN
0951-208X

No coin nor oath required. For personal study only.

✦ Synopsis

A continuous high-speed bead mill of novel design (Sulzer Annu Mill 01) was tested for cell disruption of baker's yeast as a model system.

The efficiency of cell disruption was evaluated for the relative amount of released protein.

The effects of rotation speed, cell concentration and flow rate of cell suspension on the cell disruption were investigated.

The maximum yield of released protein was found to be 2.62 kg protein/L.h.

This novel design appears to be more effective than existing commercially available mills.

πŸ“œ SIMILAR VOLUMES

Kinetics of enzyme release from breadmak
Kinetics of enzyme release from breadmaking yeast cells in a bead mill
✍ M. J. Torner; J. A. Asenjo πŸ“‚ Article πŸ“… 1991 πŸ› Springer-Verlag 🌐 English βš– 264 KB

Four intracellular enzymes from two species of breadmaking yeasts-S. cerevisiae and C. boidinii-have been measured as a function of time during its disruption using a bead mill in batch operation. The amount and rate of enzyme released was dependent on its location inside the cell as well as on the