AN IMPROVED METHOD FOR DISRUPTION OF MICROBIAL-CELLS WITH PRESSURIZED CARBON-DIOXIDE

被引：37

作者：

LIN, HM

YANG, ZY

CHEN, LF

机构：

[1] Department of Food Science, Purdue University, West Lafayette, Indiana, 47907, Smith Hall

来源：

BIOTECHNOLOGY PROGRESS | 1992年 / 8卷 / 02期

关键词：

D O I：

10.1021/bp00014a012

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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.

引用

页码：165 / 166

页数：2

共 6 条

[1] DISRUPTION OF MICROBIAL-CELLS FOR INTRACELLULAR PRODUCTS [J].