一种用加压二氧化碳破坏微生物细胞的改进方法。

An improved method for disruption of microbial cells with pressurized carbon dioxide.

作者信息

Lin H M, Yang Z, Chen L F

机构信息

Department of Food Science, Smith Hall, Purdue University, West Lafayette, Indiana 47907.

出版信息

Biotechnol Prog. 1992 Mar-Apr;8(2):165-6. doi: 10.1021/bp00014a012.

DOI:10.1021/bp00014a012

PMID:1368008

Abstract

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.

摘要

先前已经研究了在亚临界和超临界温度下用加压二氧化碳破坏微生物细胞的方法。该方法在原理上与其他破坏技术不同，并且被发现对多种微生物的破裂具有潜在应用。然而，对于包括酵母在内的一些微生物细胞，它并不那么有效，因为酵母的细胞壁极其坚固和刚性。这项工作提出了一种替代操作，即在破坏过程中通过反复释放细胞内施加的流体压力来提高细胞的破坏率。在所研究的所有实验条件下，这种改进都是显著的。