Methods for disruption of microbial cells for potential use in the dairy industry - A review

International Dairy Journal

Volumn 12, Issue 6, 2002, Pages 541-553

  Geciova, Jana ^a   Bury, Dean ^a   Jelen, Paul ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Bead mill; Cell rupture; High pressure homogenizer; Lactic acid bacteria; Microfluidizer

Indexed keywords

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI;

EID: 0036085972     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(02)00038-9     Document Type: Short Survey

References (46)

1. Characterization of E. coli cell disintegrates from a bead mill and high-pressure homogenizers
2. Efficient release of thermostable β-galactosidase by glycine addition and thermal treatment of E. coli cells
3. Disruption of Saccharomyces cerevisiae using enzymatic lysis combined with high-pressure homogenization
4. Disruption of Lactobacillus delbrueckii ssp. bulgaricus 11842 cells for lactose hydrolysis in dairy products: A comparison of sonication, high-pressure homogenization, and bead milling
5. Disruption of microbial cells for intracellular products
6. Release of aminopeptidase from Lactobacillus casei subsp. casei by cell disruption in a Microfluidizer
7. Thermal deactivation affects disruption of E. coli
8. The use of EDTA or polymyxin with lysozyme for the recovery of intracellular products from E. coli
9. Mechanism of disintegration of biological cells in ultrasonic cavitation
10. The protein extraction and recovery from microbial cells
11. Effects of organism type and growth conditions on cell disruption by impingement
12. Optimized release of recombinant proteins by ultrasonication of E. coli cells
13. Release of protein from baker's yeast (Saccharomyces cerevisiae) by disruption in an industrial homogenizer
14. Kinetics of protein release from yeast sonicated in batch and flow systems at 20 kHz
15. Controlled cell disruption: A comparison of the forces required to disrupt different microorganisms
16. Disruption of baker's yeast in a high-pressure homogenizer
17. Re-examination of zymolase purification
18. Influence of broth dilution on the disruption of E. coli
19. Stability and activity of β-galactosidase in sonicated cultures of Lactobacillus delbrueckii subsp. bulgaricus 11842 as affected by temperature and ionic environments
20. Lactose hydrolyzing ability of sonicated cultures of Lactobacillus delbrueckii subsp. bulgaricus 11842
21. Optimal disruption methods for the selective recovery of β-galactosidase from E. coli
22. Purification of proteins and the disruption of microbial cells
23. New disrupters help cell biologists retrieve products
24. Reactor properties of a high-speed bead mill for microbial rupture
25. Process-scale disruption of microorganisms
26. Mechanical disintegration of microorganisms in an industrial homogenizer
27. Structural modification in the peptidoglycan of E. coli associated with changes in the state of growth of the culture
28. Effect of ultrasonic irradiation on production of fermented milk with Lactobacillus delbrueckii
29. Clarification and extraction: Disruption
30. Disruption of native and recombinant E. coli in a high pressure homogenizer
31. Lactase activity and properties of sonicated dairy cultures
32. Improving viability of Lactobacillus acidophilus and Bifidobacterium spp. in yogurt
33. Experience with a 20 litre industrial bead mill for the disruption of microorganism
34. High-pressure disruption of yeast cells: The use of scale down operations for the prediction of protein release and cell debris size distribution
35. Sensitivity of Streptococcus thermophilus to chemical permeabilization
36. Permeabilization of Streptococcus thermophilus and Lactobacillus delbrueckii subsp, bulgaricus with ethanol
37. Permeabilization of Streptococcus thermophilus and the expression of β-galactosidase
38. Process integration of cell disruption and aqueous two phase extraction
39. The bacterial wall and surface
40. A new method for manufacture of lactose-hydrolysed fermented milk
41. Ultrasound-enhanced lactose hydrolysis in milk fermentation with Lactobacillus bulgaricus
42. Evaluation of the potential of a bead mill for the release of intracellular bacterial enzymes