Disruption of baker's yeast by a new bead mill

Summary A continuous high-speed bead mill of novel design (Sulzer Annu Mill 01) was tested for cell disruption of baker's yeast as a model system. The efficiency of cell disruption was evaluated for the relative amount of released protein. The effects of rotation speed, cell concentration and flow rate of cell suspension on the cell disruption were investigated. The maximum yield of released protein was found to be 2.62 kg protein/L.h. This novel design appears to be more effective than existing commercially available mills.Notations Cs cell concentration (g packed yeast/L) - F flow rate of suspension, mL/min - F_R cumulative residence time distribution - N rotation speed of the rotor (rpm) - P number of passes of suspension through mill - R amount of protein released from cell, mg/g packed yeast - R_m maximum amount of protein released, mg/g packed yeast - t time, s - mean residence time, s