Abstract
A method for the determination of interactions between yeast cells and air bubbles using the atomic force microscope was developed, in which a bubble acts as probe on immobilised living cells. The experimental setup and influencing parameters like bubble size, dwell time and maximum contact force on force-distance curves and maximum adhesion forces are explained. Also, interactions between bubble and yeast cells under variation of pH, ethanol concentration, salt concentration, ionic strength and influence of storage time in Yeast Malt Broth and phosphate buffered saline are investigated and discussed.
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