Improving product release from saccharomyces cerevisiae and kluyveromyces lactis by pretreatment for cell wall weakening and selective product release

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dc.contributor.advisorHarrison, STLen_ZA
dc.contributor.authorFan, Jiaen_ZA
dc.date.accessioned2015-01-10T06:45:30Z
dc.date.available2015-01-10T06:45:30Z
dc.date.issued2009en_ZA
dc.descriptionIncludes bibliographical references (p. 122-129).en_ZA
dc.description.abstractEfficient intracellular product release from yeast is required for the recovery of many bioproducts, recombinant or other. Traditionally such product release is achieved by non-selective, energy demanding mechanical disruption. The fine debris resulting from mechanical disruption is also challenging in the solid-liquid separation in downstream process. This study investigates the effect of the pretreatment on the energy efficiency of cell disruption, the extent of product release and its selective product release. Saccharomyces cerevisiae and Kluyveromyces lactis were used as the model microorganisms while disruption following pretreatment was achieved on exposure to ultrasound or passing through the high pressure homogenisation (HPH). Pretreatments were selected for their ability to weaken the yeast cell wall, rather than to permeabilise the cell. This allowed product release to be concentrated into the disruption step only, not distributed between the disruption and pretreatments steps. Rapid temperature treatment at 40 to 60CC, pH shock across the range pH 9 to 11 and osmotic pressure between 0.5 MPa and 5 MPa were used as single pretreatment. Combined pretreatments were also considered. These were affected by diluting the yeast suspension into a pre-warmed pH or high osmolarity buffer. On dilution, the temperature was increased rapidly to 40CC, while the pH or osmotic pressure was increased to pH 10 or 1 MPa.en_ZA
dc.identifier.apacitationFan, J. (2009). <i>Improving product release from saccharomyces cerevisiae and kluyveromyces lactis by pretreatment for cell wall weakening and selective product release</i>. (Thesis). University of Cape Town ,Faculty of Engineering & the Built Environment ,Department of Chemical Engineering. Retrieved from http://hdl.handle.net/11427/11884en_ZA
dc.identifier.chicagocitationFan, Jia. <i>"Improving product release from saccharomyces cerevisiae and kluyveromyces lactis by pretreatment for cell wall weakening and selective product release."</i> Thesis., University of Cape Town ,Faculty of Engineering & the Built Environment ,Department of Chemical Engineering, 2009. http://hdl.handle.net/11427/11884en_ZA
dc.identifier.citationFan, J. 2009. Improving product release from saccharomyces cerevisiae and kluyveromyces lactis by pretreatment for cell wall weakening and selective product release. University of Cape Town.en_ZA
dc.identifier.risTY - Thesis / Dissertation AU - Fan, Jia AB - Efficient intracellular product release from yeast is required for the recovery of many bioproducts, recombinant or other. Traditionally such product release is achieved by non-selective, energy demanding mechanical disruption. The fine debris resulting from mechanical disruption is also challenging in the solid-liquid separation in downstream process. This study investigates the effect of the pretreatment on the energy efficiency of cell disruption, the extent of product release and its selective product release. Saccharomyces cerevisiae and Kluyveromyces lactis were used as the model microorganisms while disruption following pretreatment was achieved on exposure to ultrasound or passing through the high pressure homogenisation (HPH). Pretreatments were selected for their ability to weaken the yeast cell wall, rather than to permeabilise the cell. This allowed product release to be concentrated into the disruption step only, not distributed between the disruption and pretreatments steps. Rapid temperature treatment at 40 to 60CC, pH shock across the range pH 9 to 11 and osmotic pressure between 0.5 MPa and 5 MPa were used as single pretreatment. Combined pretreatments were also considered. These were affected by diluting the yeast suspension into a pre-warmed pH or high osmolarity buffer. On dilution, the temperature was increased rapidly to 40CC, while the pH or osmotic pressure was increased to pH 10 or 1 MPa. DA - 2009 DB - OpenUCT DP - University of Cape Town LK - https://open.uct.ac.za PB - University of Cape Town PY - 2009 T1 - Improving product release from saccharomyces cerevisiae and kluyveromyces lactis by pretreatment for cell wall weakening and selective product release TI - Improving product release from saccharomyces cerevisiae and kluyveromyces lactis by pretreatment for cell wall weakening and selective product release UR - http://hdl.handle.net/11427/11884 ER -en_ZA
dc.identifier.urihttp://hdl.handle.net/11427/11884
dc.identifier.vancouvercitationFan J. Improving product release from saccharomyces cerevisiae and kluyveromyces lactis by pretreatment for cell wall weakening and selective product release. [Thesis]. University of Cape Town ,Faculty of Engineering & the Built Environment ,Department of Chemical Engineering, 2009 [cited yyyy month dd]. Available from: http://hdl.handle.net/11427/11884en_ZA
dc.language.isoengen_ZA
dc.publisher.departmentCentre for Bioprocess Engineering Researchen_ZA
dc.publisher.facultyFaculty of Engineering and the Built Environment
dc.publisher.institutionUniversity of Cape Town
dc.subject.otherBioprocess Engineeringen_ZA
dc.titleImproving product release from saccharomyces cerevisiae and kluyveromyces lactis by pretreatment for cell wall weakening and selective product releaseen_ZA
dc.typeMaster Thesis
dc.type.qualificationlevelMasters
dc.type.qualificationnameMScen_ZA
uct.type.filetypeText
uct.type.filetypeImage
uct.type.publicationResearchen_ZA
uct.type.resourceThesisen_ZA
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