Adhesion of anaerobic beer spoilage bacteria Megasphaera cerevisiae and Pectinatus frisingensis to stainless steel
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F16%3AN0000115" target="_blank" >RIV/60193697:_____/16:N0000115 - isvavai.cz</a>
Alternative codes found
RIV/60461373:22330/16:43900796
Result on the web
<a href="http://www.sciencedirect.com/science/article/pii/S0023643816301232" target="_blank" >http://www.sciencedirect.com/science/article/pii/S0023643816301232</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2016.02.044" target="_blank" >10.1016/j.lwt.2016.02.044</a>
Alternative languages
Result language
angličtina
Original language name
Adhesion of anaerobic beer spoilage bacteria Megasphaera cerevisiae and Pectinatus frisingensis to stainless steel
Original language description
Although adhesion of acetic and lactic acid bacteria and yeasts have been extensively studied in a wide range of experimental and theoretical approaches, no attention has been paid to adhesion of anaerobic beer spoilage bacteria to solid materials. This work focuses on physicochemical aspects of adhesion of Megasphaera cerevisiae and Pectinatus frisingensis to stainless steel. The results, based on experimental characterization of surface properties, contact angle and zeta potential measurements, are used in modeling the surface interactions (thermodynamic and colloidal models) resulting in a quantitative prediction of interactions. The model predictions are compared with experimental adhesion tests in order to identify physicochemical forces controlling adhesion. The results revealed that the most significant adhesion occurred at a low ionic strength (10 mM) and an acidic to neutral pH. Under these conditions cell/stainless steel interactions were more pronounced for M. cerevisiae than for P. frisingensis and were influenced mostly by electrostatic attractions between surfaces. Overall, the lowest rate of adhesion between cells and stainless steel was observed at a low ionic strength and an alkaline pH. At high ionic strength (500 mM), adhesion was more pronounced for P. frisingensis, demonstrating the importance of Liftshitz-van der Waals interactions
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
EE - Microbiology, virology
OECD FORD branch
10606 - Microbiology
Result continuities
Project
<a href="/en/project/GAP503%2F12%2F1424" target="_blank" >GAP503/12/1424: Anaerobic food spoiling bacteria and their biofilm forming potential</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
LWT - Food Science and Technology
ISSN
0023-6438
e-ISSN
1096-1127
Volume of the periodical
70
Issue of the periodical within the volume
July 2016
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
7
Pages from-to
148-154
UT code for WoS article
000374614400020
EID of the result in the Scopus database
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