Influence of salts and gelatin on disintegration of Saccharomyces cerevisiae by freeze-pressing.

The disintegration by freeze-pressing of a low concentration of Saccharomyces cerevisiae suspended in aqueous solutions of gelatin and different salts has been studied at different temperatures. In the freeze-pressing process deionized water and salt solutions flow in pulses, whereas samples with increasing concentrations of gelatin or cells tend to flow more smoothly. This smooth flow enhances the disruption efficiency particularly at lower temperatures, which seems to be of great practical importance. The addition of salts also promotes disintegration. The presence of both gelatin and salts works antagonistically on disintegration presumably because of different modes of action at disruption of cells.