Microbial cell disruption: role of cavitation

Abstract

A novel technique of using hydrodynamic cavitation for the large-scale disruption of yeast cells is described. Baker's yeast and brewer's yeast cells in a pressed yeast form were used. Cell disruption was monitored in the form of increase in soluble protein content. Disruption by hydrodynamic cavitation is compared with that obtained by established techniques such as blade blender and acoustic cavitation (ultrasonication). The effect of cell concentration, time of treatment and number of passes in the flow loop system on the extent of cell disruption is reported. The energy efficiency of the hydrodynamic cavitation setup is compared with that of established techniques. Hydrodynamic cavitation was found to be at least an order of magnitude more energy efficient than established techniques such as ultrasonication or blade blender (mixer).