Determining the mechanical properties of yeast cell walls.

The intrinsic cell wall mechanical properties of Baker's yeast (Saccharomyces cerevisiae) cells were determined. Force-deformation data from compression of individual cells up to failure were recorded, and these data were fitted by an analytical model to extract the elastic modulus of the cell wall and the initial stretch ratio of the cell. The cell wall was assumed to be homogeneous, isotropic, and incompressible. A linear elastic constitutive equation was assumed based on Hencky strains to accommodate the large stretches of the cell wall. Because of the high compression speed, water loss during compression could be assumed to be negligible. It was then possible to treat the initial stretch ratio and elastic modulus as adjustable parameters within the analytical model. As the experimental data fitted numerical simulations well up to the point of cell rupture, it was also possible to extract cell wall failure criteria. The mean cell wall properties for resuspended dried Baker's yeast were as follows: elastic modulus 185 ± 15 MPa, initial stretch ratio 1.039 ± 0.006, circumferential stress at failure 115 ± 5 MPa, circumferential strain at failure 0.46 ± 0.03, and strain energy per unit volume at failure 30 ± 3 MPa. Data on yeast cells obtained by this method and model should be useful in the design and optimization of cell disruption equipment for yeast cell processing.

Measuring the mechanical properties of single microbial cells.

Many cells are considered to be susceptible to mechanical forces or "shear" in bioprocessing, leading to undesirable cell breakage or adverse metabolic effects. However, cell breakage is the aim of some processing operations, in particular high-pressure homogenisation and other cell disruption methods. In either case, the exact mechanisms of damage or disruption are obscure. One reason for this is that the mechanical properties of the cells are generally unknown, which makes investigation or prediction of the damage difficult. There are several methods for measuring the mechanical properties of single microbial cells, and these are reviewed briefly. In the context of bioprocessing research, a powerful method of characterising the mechanical properties of single cells is compression testing using micromanipulation, supplemented by mathematical modelling of the cell behaviour in compression. The method and associated modelling are described, with results mainly from studies on yeast cells. Continuing difficulties in making a priori predictions of cell breakage in processing are identified. In future, compression testing by micromanipulation might also be used in conjunction with other single cell analytical techniques to study mechanisms controlling form, growth and division of cells and their consequential mechanical behaviour. It ought to be possible to relate cell wall mechanics to cell wall composition and structure, and eventually to underlying gene expression, allowing much greater understanding and control of the cell mechanical properties.