Measuring interactions between yeast cells and a micro-sized air bubble via atomic force microscopy.

Area of Science:

• Biophysics
• Microbiology
• Surface Science

Background:

• Understanding yeast cell interactions with interfaces is crucial for various biotechnological applications.
• Traditional methods for studying cell-interface adhesion are often limited in scope and resolution.

Purpose of the Study:

• To develop and validate a new atomic force microscopy (AFM)-based method for quantifying yeast cell-air bubble interactions.
• To investigate the influence of key experimental parameters on cell-bubble adhesion forces.

Main Methods:

• Utilized atomic force microscopy with air bubbles acting as probes on immobilized living yeast cells.
• Analyzed force-distance curves and maximum adhesion forces.
• Systematically varied parameters including bubble size, dwell time, pH, ethanol, salt concentration, and ionic strength.

Main Results:

• Established a robust AFM method for measuring yeast cell-air bubble adhesion.
• Demonstrated significant influence of bubble size, dwell time, and contact force on adhesion.
• Showcased how environmental factors (pH, ethanol, salt concentration, ionic strength) modulate cell-bubble interactions.

Conclusions:

• The developed AFM method provides a sensitive tool for characterizing yeast cell surface properties and interfacial behavior.
• Findings offer valuable data for optimizing processes involving yeast cells in air-liquid interfaces, such as fermentation and foam control.