Pressure extrusion of frozen micro-organisms at around -25°C through a small orifice is a well established technique at a laboratory scale using a Hughes press or an X-press to obtain small samples of enzymes or microbial cell walls. Disruption is due to a combination of liquid shear through a narrow orifice and the presence of ice crystals. Magnusson and Edebo (1976) developed a semi-continuous X-press operating with a sample temperature of - 35°C and an X-press temperature of - 20°C. It was possible to obtain 90% disruption with a single passage of S. cerevisiae using a throughput of 10 kg yeast cell paste h"1. This technique might be ideal for microbial products which are very temperature labile.
Was this article helpful?
Discover How To Become Your Own Brew Master, With Brew Your Own Beer. It takes more than a recipe to make a great beer. Just using the right ingredients doesn't mean your beer will taste like it was meant to. Most of the time it’s the way a beer is made and served that makes it either an exceptional beer or one that gets dumped into the nearest flower pot.