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To: INTERNET--IBMMAIL
From: Susan Bromberg_- usmbcfm3 at ibmmail.com
Research Department - Yeast Physiology and Fermentation
414-931-4266
Subject: breaking yeast
I am trying to break open an industrialaneuploid yeast strain for enzyme
assays. This strain seem to much prefer remaining intact. I tried twice
through a French Press at 15,000psi and got only ~50% breakage or less. I was
thinking of going to glass beads but am worried about inactivating the enzyme.
I would appreciate any suggestions. Thanks
Susan Bromberg
