ISSN:
1573-6784
Keywords:
bacteria
;
mechanical properties
;
micromanipulation
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract A micromanipulation method is described for measuring the bursting forces of bacteria and relating them to cell size. At a compression speed of 6.2 μm s−1, bursting forces of three samples of rapidly growing Staphylococcus epidermis from a batch culture varied from 3 to 34 μN with an average value of 13.8 μN (standard error 0.8 μN). Escherichia coli grown in continuous culture at a specific growth rate of 0.5 h−1 had bursting forces varying from 1 to 9 μN with an average value of 3.6 μN (standard error 0.4 μN). In squeeze-hold experiments, force relaxation was observed, which was attributed to water loss from the cells, or viscoelasticity, or both. At high compression speed, such as 6.2 μm s−1, this relaxation could be neglected. Micromanipulation strength measurements might be used in studies of cell mechanical disruption and of the dependence of cell strength on cell physiology.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1023/A:1008919915047
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