Micromanipulation measurement of the mechanical properties of baker's yeast cells
Micromanipulation measurement of the mechanical properties of baker's yeast cells
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DOI：
10.1023/a:1008825830928
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发表时间：
1998-12-01
影响因子：
--
通讯作者：
Thomas, CR
中科院分区：
文献类型：
--
作者：
Mashmoushy, H;Zhang, Z;Thomas, CR
采用显微操作技术测定了面包酵母细胞的力学性能。建立了单个细胞破裂所需的力与其相应的直径之间的关系。对于静止期细胞，使一个细胞破裂所需的压缩力在55 ~ 175 μ N之间变化，平均值为101 +/- 2 μ N。与使单个哺乳动物细胞（1.5 ~ 4.5 μ N）破裂所需的压缩力相比，这是一个很大的力，这可能反映了后者缺乏细胞壁。从对120个细胞的测量结果来看，爆破力对酵母细胞大小没有显著的依赖性。微操作方法对于研究酵母细胞的机械特性对发酵条件的依赖性以及它们在过程中断操作中的行为的相应影响将是有价值的。
The mechanical properties of a sample of baker's yeast cells were measured by micromanipulation. The relationship between the force required to burst a single cell and its corresponding diameter was established. For stationary phase cells, the compressive force required to burst a cell varied between 55 and 175 mu N, with a mean value of 101 +/- 2 mu N. This is a substantial force compared to that required to burst a single mammalian cell (1.5-4.5 mu N), which presumably reflects the lack of a cell wall of the latter. From measurements on 120 cells, there was no significant dependence of bursting force on yeast cell size. The micromanipulation method will be valuable for studying the dependence of mechanical properties of yeast cells on fermentation conditions, and the consequential effects of their behaviour in process disruption operations.