Abstract
In industrial biotechnology microbial cells are utilized to produce diverse products (e. g., enzymes, food and animal feed additives, pharmaceutical agents). Whilst relationships on genetic and molecular levels are reasonably understood there are still numerous unsolved questions in matters of the mechanical properties of those cells. Recently, a compression test in liquid environment using a nanoindentation device was established to address the cell mechanical behavior of Saccharomyces cerevisiae (baker's yeast) cells. At higher deformations compressive stressing yielded failure of the cell wall. In the present work, the influence of the extracellular osmotic conditions on the failure characteristics (bursting force, bursting energy, and relative deformation at bursting) was studied. Moreover, a simple mechanical model was applied to characterize the mechanical properties of the cell wall.
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