Shock compression and recovery of microorganism-loaded broths and an emulsion

Hazell, P. J.; Groves, K.; Stennett, C.; Beveridge, C.

dc.contributor.author	Hazell, P. J.
dc.contributor.author	Groves, K.	-
dc.contributor.author	Stennett, C.	-
dc.contributor.author	Beveridge, C.
dc.date.accessioned	2011-05-10T23:18:25Z
dc.date.available	2011-05-10T23:18:25Z
dc.date.issued	2009-12-31T00:00:00Z	-
dc.identifier.citation	Hazell PJ, Beveridge C, Groves K, Stennett C. Shock compression and recovery of microorganism-loaded broths and an emulsion. AIP Conference Proceedings, Volume1195, 2009, pp. 1395-1398
dc.identifier.issn	0094-243X	-
dc.identifier.uri	http://doi.org/10.1063/1.3295070	-
dc.identifier.uri	http://dspace.lib.cranfield.ac.uk/handle/1826/5318
dc.description.abstract	The microorganisms Escherichia coli, Enterococcus faecalis and Zygosaccharomyces bailii and an oil-based emulsion, have been subjected to shock compression using the flyer-plate technique to initial pressures of 0.8 GPa (in the suspension). In each experiment, a stainless steel capsule was used to contain the broths and allow for recovery without contamination. Where cavitation was mostly suppressed by virtue of simultaneous shock and dynamic compression, no kill was observed. By introducing an air gap behind the suspension, limited kill was measured in the yeast. Results also suggest that stable emulsification occurs in coarse oil- based emulsions that are subjected to shock.	en_UK
dc.language.iso	en_UK	en_UK
dc.publisher	AIP American Institute of Physics	en_UK
dc.subject	Shock compression	en_UK
dc.subject	microorganisms, yeast, capsule design	en_UK
dc.title	Shock compression and recovery of microorganism-loaded broths and an emulsion	en_UK
dc.type	Article	en_UK