Cell Separation, Flocculation

Boonaert, Christophe J. P.; Dupont‐Gillain, Christine C.; Dengis, Pascale B.; Dufrêne, Yves F.; Rouxhet, Paul

doi:10.1002/0471250589.ebt043

Cited by 9 publications

(8 citation statements)

References 86 publications

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“…7). At ionic strengths higher than 10 mM, e.g., real microbial culture media (Boonaert et al, 1999), there would be no potential energy barrier between cells and carrier at all (data not shown).…”

Section: Cell-carrier Adhesionmentioning

confidence: 96%

“…Therefore, the existence of collisions between free cells and cells already immobilized on carrier particles leading to stable cell-cell attachment can be assumed. The DLVO theory was used to calculate the changes of the interaction energy (G DLVO ) on the separation distance between the cell surfaces (Boonaert et al, 1999). The probability of an attachment after a collision of two cells is characterized by the height of the potential barrier.…”

Section: Cell-cell Attachmentmentioning

confidence: 99%

“…7). Using an ionic strength (100 mM) common for microbial culture media (Boonaert et al, 1999) in the calculations, there was no more potential barrier to be overcome (Fig. 7).…”

Section: Cell-cell Attachmentmentioning

confidence: 99%

“…When long-range attractive forces (van der Waals) overcome electrostatic repulsive forces, a weak reversible attachment between cells is established as a result of a favorable energetic balance. Adhesion can be further intensified through short-distance forces as hydrophobic interactions, polar interactions, hydrogen bonds, and specific molecular interaction (Shankar and Umesh-Kumar, 1994;Stratford, 1996;Akaiyama-Jibiki et al, 1997;Boonaert et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical surface properties of brewing yeast influencing their immobilization onto spent grains in a continuous reactor

Branyik

Vicente

Oliveira

et al. 2004

Biotech & Bioengineering

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Immobilization of brewing yeast onto a cellulose-based carrier obtained from spent grains, a brewing byproduct, by acid/base treatment has been studied in a continuously operating bubble-column reactor. The aim of this work was to study the mechanisms of brewing yeast immobilization onto spent grain particles through the information on physicochemical surface properties of brewing yeast and spent grain particles. Three mechanisms of brewing yeast immobilization onto spent grains carrier were proposed: cell-carrier adhesion, cell-cell attachment, and cell adsorption (accumulation) inside natural shelters (carrier's surface roughness). The possibility of stable cell-carrier adhesion regarding the free energy of interaction was proved and the relative importance of long-range forces (Derjaguin-Landau-Verwey-Overbeek theory) and interfacial free energies was discussed. As for the cell-cell attachment leading to a multilayer yeast immobilization, a physicochemical interaction through localized hydrophobic regions on cell surface was hypothesized. However, neither flocculation nor chain formation mechanism can be excluded so far. The adsorption of brewing yeast inside sufficiently large crevices (pores) was documented with photomicrographs. A positive effect of higher dilution rate and increased hydrophobicity of base-treated spent grains on the yeast immobilization rate has also been found.

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Section: Cell-carrier Adhesionmentioning

confidence: 96%

Section: Cell-cell Attachmentmentioning

confidence: 99%

“…7). Using an ionic strength (100 mM) common for microbial culture media (Boonaert et al, 1999) in the calculations, there was no more potential barrier to be overcome (Fig. 7).…”

Section: Cell-cell Attachmentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical surface properties of brewing yeast influencing their immobilization onto spent grains in a continuous reactor

Branyik

Vicente

Oliveira

et al. 2004

Biotech & Bioengineering

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“…Bacterial and yeast cells are quite hardy, and they can be separated rather simply from the suspending fluid by flocculation (Boonaert et al, 1999;Sharma, 1999), mechanical filtration and centrifugation (Axelsson, 1999;Hanley, 1999). Introductory discussions are readily available (Harrison et al, 2003;Lydersen et al, 1994;Wheelwright, 1991), and more extended treatments are available in Flickinger and Drew (Flickinger and Drew, 1999).…”

Section: Primary Recoverymentioning

confidence: 99%

Bioseparations

Lightfoot

Moscariello

2004

Biotech & Bioengineering

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Here we review key applications of separation technology in applied biology. We first sketch out the field as a whole, but then narrow our scope to the processing of fermentation products, particularly to high-value biologicals such as proteins and nucleotides. We go on to provide a qualitative overview describing the importance and general nature of this large field, major trends, and the strategies that have proven most fruitful in evolving effective separation and purification processes. We then give a detailed description of individual separations equipment and the principles governing their operation. We concentrate throughout on making the available literature accessible to the reader; we provide what is hoped to be a representative set of basic references. However, these references, in turn, include some that suggest promising new developments as well as a number of more specialized reviews. We hope that our overall result provides the reader with access to the most relevant literature. B

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Adhesion ofMegasphaera cerevisiaeonto solid surfaces mimicking materials used in breweries

et al. 2017

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Developments in filling technologies have led to a reduction in oxygen content in beer, thus producing an anaerobic environment suitable for the growth of anaerobic beer‐spoiling microorganisms. Anaerobic bacteria survive well in a biofilm that provides protection against environmental stress factors. The initial step in biofilm formation is adhesion of cells to a solid surface. Therefore the purpose of this research was to study theoretically and experimentally adhesion of strains of Megasphaera cerevisiae to different solid surfaces with properties covering a wide range of materials used in breweries. Experimental characterization of surface properties was used to model surface interactions, resulting in a quantitative prediction of cell adhesion. The colloidal model predictions were then compared with adhesion tests. As revealed experimentally, the most significant adhesion occurred to 3‐aminopropyltriethoxysilane‐modified glass (substitute for stainless steel) at pH 3–7. According to physicochemical interaction models, under these conditions interactions were influenced mostly by electrostatic attractions between surfaces. At pH 3, experimental data, supported by theoretical predictions, showed significant bacterial adhesion to borosilicate glass (a hydrophilic surface) and propyltriethoxysilane‐modified glass (a hydrophobic surface). Conversely, the least adhesion of M. cerevisiae was both predicted and observed at pH 10, since at an alkaline pH, electrostatic repulsion between surfaces predominates. Since adhesion can be expected mainly at an acidic pH, prevention should be based on the use of alkaline cleaning agents and/or alkaline rinse water at the end of the cleaning procedure. An elevated risk of adhesion to stainless steel was also identified, allowing appropriate measures to be taken. Copyright © 2017 The Institute of Brewing & Distilling

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Cell Separation, Flocculation

Cited by 9 publications

References 86 publications

Physicochemical surface properties of brewing yeast influencing their immobilization onto spent grains in a continuous reactor

Physicochemical surface properties of brewing yeast influencing their immobilization onto spent grains in a continuous reactor

Bioseparations

Adhesion ofMegasphaera cerevisiaeonto solid surfaces mimicking materials used in breweries

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