Modelling the effect of osmolality on the bursting strength of yeast cells

Research output: Contribution to journalArticlepeer-review

Standard

Modelling the effect of osmolality on the bursting strength of yeast cells. / Zhang, Z; Blewett, J M; Thomas, C R.

In: Journal of Biotechnology, Vol. 71, No. 1-3, 28.05.1999, p. 17-24.

Research output: Contribution to journalArticlepeer-review

Harvard

APA

Vancouver

Author

Bibtex

@article{f80bc510979344ef80bd62ba193a348d,
title = "Modelling the effect of osmolality on the bursting strength of yeast cells",
abstract = "When yeast cells are resuspended in buffer prior to homogenisation, the diluent osmotic pressure can have a significant effect on cell mechanical strength. In this paper a model is proposed which describes the relationship between the cell bursting force and the osmotic pressure of the diluent, using chemical potential and force balance analyses. Yeast cells were exposed for 1 h to diluents with osmolalities varying from almost 0 to 700 mmol kg-1 before their bursting strengths were measured by micromanipulation. The experimental data were compared with the predictions made from the model and in general they were in good agreement. It is expected that this model might be used to understand cell disruption behaviour in downstream processing equipment such as homogenisers.",
keywords = "Fermentation, Models, Biological, Osmolar Concentration, Osmotic Pressure, Yeasts",
author = "Z Zhang and Blewett, {J M} and Thomas, {C R}",
year = "1999",
month = may,
day = "28",
language = "English",
volume = "71",
pages = "17--24",
journal = "Journal of Biotechnology",
issn = "0168-1656",
publisher = "Elsevier",
number = "1-3",

}

RIS

TY - JOUR

T1 - Modelling the effect of osmolality on the bursting strength of yeast cells

AU - Zhang, Z

AU - Blewett, J M

AU - Thomas, C R

PY - 1999/5/28

Y1 - 1999/5/28

N2 - When yeast cells are resuspended in buffer prior to homogenisation, the diluent osmotic pressure can have a significant effect on cell mechanical strength. In this paper a model is proposed which describes the relationship between the cell bursting force and the osmotic pressure of the diluent, using chemical potential and force balance analyses. Yeast cells were exposed for 1 h to diluents with osmolalities varying from almost 0 to 700 mmol kg-1 before their bursting strengths were measured by micromanipulation. The experimental data were compared with the predictions made from the model and in general they were in good agreement. It is expected that this model might be used to understand cell disruption behaviour in downstream processing equipment such as homogenisers.

AB - When yeast cells are resuspended in buffer prior to homogenisation, the diluent osmotic pressure can have a significant effect on cell mechanical strength. In this paper a model is proposed which describes the relationship between the cell bursting force and the osmotic pressure of the diluent, using chemical potential and force balance analyses. Yeast cells were exposed for 1 h to diluents with osmolalities varying from almost 0 to 700 mmol kg-1 before their bursting strengths were measured by micromanipulation. The experimental data were compared with the predictions made from the model and in general they were in good agreement. It is expected that this model might be used to understand cell disruption behaviour in downstream processing equipment such as homogenisers.

KW - Fermentation

KW - Models, Biological

KW - Osmolar Concentration

KW - Osmotic Pressure

KW - Yeasts

M3 - Article

C2 - 10483098

VL - 71

SP - 17

EP - 24

JO - Journal of Biotechnology

JF - Journal of Biotechnology

SN - 0168-1656

IS - 1-3

ER -