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Influence of salts and gelatin on disintegration of Saccharomyces cerevisiae by freeze‐pressing
Author(s) -
Magnusson K.E.,
Edebo L.
Publication year - 1976
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260180402
Subject(s) - gelatin , saccharomyces cerevisiae , chemistry , aqueous solution , salt (chemistry) , pressing , chemical engineering , aqueous medium , chromatography , biochemistry , organic chemistry , yeast , engineering
The disintegration by freeze‐pressing of a low concentration of Saccharomyces cerevisiae suspended in aqueous solutions of gelatin and different salts has been studied at different temperatures. In the freeze‐pressing process deionized water and salt solutions flow in pulses, whereas samples with increasing concentrations of gelatin or cells tend to flow more smoothly. This smooth flow enhances the disruption efficiency particularly at lower temperatures, which seems to be of great practical importance. The addition of salts also promotes disintegration. The presence of both gelatin and salts works antagonistically on disintegration presumably because of different modes of action at disruption of cells.