The effect of homogeniser impact distance on the disruption of Escherichia coli

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dc.contributor.authorKleinig, A.
dc.contributor.authorO'Neill, B.
dc.contributor.authorMiddelberg, A.
dc.date.issued1996
dc.description.abstractThe effect of homogeniser impact distance on the disruption efficiency of stationary and growth-phase Escherichia coli is examined. Disruption efficiency decreases as impact distance increases as seen previously for yeasts. However, the dependence on impact distance is considerably less than previously reported for yeast. Results suggest that homogeniser performance can be improved by decreasing impact distance. This effect is modelled.
dc.description.statementofresponsibilityAndrew R. Kleinig, Brian K. O'Neill, Anton P. J. Middelberg
dc.identifier.citationBiotechnology Letters, 1996; 10(3):199-204
dc.identifier.doi10.1007/BF00158946
dc.identifier.issn0951-208X
dc.identifier.issn1573-6784
dc.identifier.urihttp://hdl.handle.net/2440/778
dc.language.isoen
dc.publisherKluwer Academic
dc.source.urihttps://doi.org/10.1007/bf00158946
dc.titleThe effect of homogeniser impact distance on the disruption of Escherichia coli
dc.typeJournal article
pubs.publication-statusPublished

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