Abstract
In enzyme technology the release of biologically active proteins from microbial cells by, e.g., disintegration in high-pressure homogenizers or agitated ball mills is a fundamental step of the total recovery process. In the present report these two types of equipment are compared for different sets of parameters. Experimental results concerning the disintegration characteristics of yeast and several bacteria are presented and discussed with regard to the degree of disintegration, enzymatic activity, particle size distribution and the specific energy consumption. The comparison has shown significant differences: in rods, high-pressure homogenization is superior to wet milling; in cocci, wet milling tends to yield better results than high-pressure homogenization (especially for gram-positive organisms); virtually complete disintegration of yeast cells is achieved in both types of equipment.
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