Mechanical disruption of Arthrobacter sp. DSM 3747 in stirred ball mills for the release of hydantoin-cleaving enzymes

Mild disintegration of the green microalgae Chlorella vulgaris using bead milling

“…An optimum kinetic rate constant was also observed by other authors (Currie et al, 1972;Kula and Schütte, 1987;Limon-Lason et al, 1979;Marffy and Kula, 1974). In order to break the cells, a certain stress intensity needs to be applied, however once this amount is supplied an additional increase of stress intensity cannot be utilized for faster disintegration (Bunge et al, 1992). Nevertheless, a clear decrease in the kinetic rate constant can be observed as well at u s above 10 m s À1 .…”

Atomic force microscopy studies on the nanomechanical properties of Saccharomyces cerevisiae

“…Taking the differences in the molecular structure of a yeast cell wall and a bacterial cell wall into account, this is a reasonable result. From cell disintegration studies, it is well known that the glucan network of the yeast cell wall is more difficult to disrupt than the peptidoglycan network of bacterial cells [35]. AFM force spectroscopic studies of Zhao et al with the fungus A. nidulans yielded k C,50 -values between 0.17 MPa and 2.9 MPa depending on the osmolarity of the cultivation broth.…”

Optimization of bead milling parameters for the cell disruption of microalgae: Process modeling and application to Porphyridium cruentum and Nannochloropsis oculata

“…Stress energy has also been considered (Balasundaram et al, 2012;Bunge et al, 1992) and related to stress frequency by Kwade and Schwedes (2002). Those authors have developed models based on stress energies and bead collision frequencies in the field of minerals, ceramic, paint and pigments.…”

“…The process can be operated continuously as well as discontinuously. In the field of biotechnologies, bead milling has been successfully applied for microorganisms disruption (Bunge et al, 1992;Melendres et al, 1990;Schütte et al, 1983). The cell disruption kinetics was fitted with first order model (Currie et al, 1972;Postma et al, 2014).…”