Disruption of baker's yeast by a new bead mill
作者： Murray Moo-Young , Helen Huihua Mao
DOI: 10.1007/BF00157432
关键词: Bead (woodworking) 、 Cell disruption 、 Cell concentration 、 Yeast 、 Mill 、 Suspension culture 、 Model system 、 Yield (chemistry) 、 Chromatography 、 Chemistry
摘要: A continuous high-speed bead mill of novel design (Sulzer Annu Mill 01) was tested for cell disruption baker's yeast as a model system. The efficiency evaluated the relative amount released protein. effects rotation speed, concentration and flow rate suspension on were investigated. maximum yield protein found to be 2.62 kg protein/L.h. This appears more effective than existing commercially available mills.
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