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The disintegration of micro-organisms

Hughes, D. E., Wimpenny, J. W. T. and Lloyd, D. 2008. The disintegration of micro-organisms. In: Norris, J. R. and Ribbons, D. W. eds. Methods in Microbiology, Vol. 5 B. vol. PART B. London and New York: Academic Press, pp. 1-54. (10.1016/S0580-9517(08)70639-1)

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This chapter describes physical and chemical methods for disintegrating microbes for preparing biologically active fractions. Direct measurement of cell disintegration can be sometimes dispensed with and the criteria of yield of the desired enzyme activity be relied on, especially when one of the chemical methods of extraction is used. In any comparative work and where control or location is studied by means of a physical method of disruption or with spheroplasts, some method of assessing disintegration is essential. Estimation of cell disintegration by measuring the release of typical cell components can be made quantitatively more precise than direct counting. There is some difficulty in interpretation and in obtaining a normal zero time and 100% standards. For instance, the measurement of the release of soluble protein is often used. This depends partly on the degree of disruption, but also on the method used to separate soluble protein from insoluble debris.

Item Type: Book Section
Date Type: Published Online
Status: Published
Schools: Biosciences
Publisher: Academic Press
ISBN: 978-0-12-521545-9
Last Modified: 06 Mar 2020 10:00

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