Microbial cell disruption: role of cavitation

Save, S.S.; Pandit, Aniruddha B.; Joshi, Jyeshtharaj B.

doi:10.1016/0923-0467(94)06062-2

Cited by 89 publications

(63 citation statements)

References 2 publications

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“…Other underlying factors of considerable importance which have also been analyzed; authors have suggested a correlation between cell wall structure and high-pressure resistance between the microorganisms and HPH. This indicates that high-pressure homogenization kills vegetative bacteria mainly through mechanical destruction of the cell integrity, caused by the spatial pressure and velocity gradients, turbulence, impingement [30,31] and cavitation [32,33] Disruption of yeast or other microbial organisms is a key step towards the isolation and purification of many biotechnological products that are present in the interior of cells of the cell walls of microorganisms [34] and it was reported in the concept presented by Clarke et al [35] as example of breaking the walls of yeast cells. These were found to be between 5-10 microns in sizes and not limited to just yeast but also applicable to other unicellular micro-organisms of different sizes.…”

Section: Introductionmentioning

confidence: 99%

“…Cell disruption is considered as the isolation and preparation of intercellular products which is important for use in research and in the industries for manufacturing end products for consumers. In the industries, HPH application is linked to the production of stable emulsions, hence it is widely used in such areas [14,27,[29][30] apart from it being able to emulsify and disrupt particles into disperse phase of suspension, it has also extensively proven to be suitable for the inactivation of the microbial flora occurring in fruit juices and milk-based beverages [31] especially contributing to the preservation of the freshness and texture attributes, coupled with antioxidant capacity and polyphenols, vitamins and flavonoids content of the product [32]. Viscosity is another parameter also considered as a yardstick for the effectiveness of microbial organisms and this is dependent on the associated viscous stress of the material as well as the shear stresses and the concentration of liquid.…”

Section: Introductionmentioning

confidence: 99%

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Underlying factors to consider in improving energy yield from biomass source through yeast use on high-pressure homogenizer (hph)

Ekpeni

Benyounis

Nkem-Ekpeni

et al. 2015

Energy

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Pioneering the works of Brookman (1975), Middelberg et al. (1992aMiddelberg et al. ( , 1992b and Kleinig and Middelberg (1996), on cell disruption of yeast through high pressure homogenizer (HPH), the underlying factors in improving energy yield from biomass source has to be considered. This has become a global issue for scientists, researchers and policy makers as the energy demand has grown over the years due to the growing population. As cleaner energy has become highly needed for save environment and protection of the climate hence shifting away from the utilization of fossil fuels will be of higher priority.In this paper, these factors will be highlighted and discussed herein as well as other parameters that influence the energy production efficiency from the high-pressure homogenizer (HPH) through using yeast as a biomass source. The HPH for consideration in this study is the GYB40-10S; this has a pressure of up to 100 MPa with two stage homogenizing valves pressure. This is adjustable so as to produce superfine, homogenous, stable liquid-liquid or solid-liquid under multiple actions of cavitation effect and high speed impact. And also shear through the adjustable homogenizing pressure valve in the conditions of high pressure and thereby making the material compatible after homogenization.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Underlying factors to consider in improving energy yield from biomass source through yeast use on high-pressure homogenizer (hph)

Ekpeni

Benyounis

Nkem-Ekpeni

et al. 2015

Energy

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“…When a suspension is allowed to pass through a throttling valve, differential pressure can generate disruption of cells (Lange-Chèze, 1994;Save et al, 1994;Schütte and Kula, 1990). The effects of repeated H. ostrearia passes through throttling valves are studied ( Fig.…”

Section: Shearing Within Valvesmentioning

confidence: 99%

Effects of shear on two microalgae species. Contribution of pumps and valves in tangential flow filtration systems

Vandanjon

Rossignol²,

Jaouen³

et al. 1999

Biotechnol. Bioeng.

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“…The use of hydrodynamic cavitation for cell disruption has been reported (Balasundaram and Pandit, 2001a;Harrison, 1990;Harrison and Pandit, 1992;Save et al, 1994Save et al, , 1997. The major causative effects of cavitation can be classified as physical and chemical.…”

Section: Introductionmentioning

confidence: 96%

Disruption of Brewers' yeast by hydrodynamic cavitation: Process variables and their influence on selective release

Balasundaram

Harrison

2006

Biotech & Bioengineering

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Intracellular products, not secreted from the microbial cell, are released by breaking the cell envelope consisting of cytoplasmic membrane and an outer cell wall. Hydrodynamic cavitation has been reported to cause microbial cell disruption. By manipulating the operating variables involved, a wide range of intensity of cavitation can be achieved resulting in a varying extent of disruption. The effect of the process variables including cavitation number, initial cell concentration of the suspension and the number of passes across the cavitation zone on the release of enzymes from various locations of the Brewers' yeast was studied. The release profile of the enzymes studied include alpha-glucosidase (periplasmic), invertase (cell wall bound), alcohol dehydrogenase (ADH; cytoplasmic) and glucose-6-phosphate dehydrogenase (G6PDH; cytoplasmic). An optimum cavitation number Cv of 0.13 for maximum disruption was observed across the range Cv 0.09-0.99. The optimum cell concentration was found to be 0.5% (w/v, wet wt) when varying over the range 0.1%-5%. The sustained effect of cavitation on the yeast cell wall when re-circulating the suspension across the cavitation zone was found to release the cell wall bound enzyme invertase (86%) to a greater extent than the enzymes from other locations of the cell (e.g. periplasmic alpha-glucosidase at 17%). Localised damage to the cell wall could be observed using transmission electron microscopy (TEM) of cells subjected to less intense cavitation conditions. Absence of the release of cytoplasmic enzymes to a significant extent, absence of micronisation as observed by TEM and presence of a lower number of proteins bands in the culture supernatant on SDS-PAGE analysis following hydrodynamic cavitation compared to disruption by high-pressure homogenisation confirmed the selective release offered by hydrodynamic cavitation.

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Microbial cell disruption: role of cavitation

Cited by 89 publications

References 2 publications

Underlying factors to consider in improving energy yield from biomass source through yeast use on high-pressure homogenizer (hph)

Underlying factors to consider in improving energy yield from biomass source through yeast use on high-pressure homogenizer (hph)

Effects of shear on two microalgae species. Contribution of pumps and valves in tangential flow filtration systems

Disruption of Brewers' yeast by hydrodynamic cavitation: Process variables and their influence on selective release

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