Adhesion of anaerobic beer spoilage bacteria Megasphaera cerevisiae and Pectinatus frisingensis to stainless steel

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60461373:22330/16:43900796

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Adhesion of anaerobic beer spoilage bacteria Megasphaera cerevisiae and Pectinatus frisingensis to stainless steel

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Adhesion of anaerobic beer spoilage bacteria Megasphaera cerevisiae and Pectinatus frisingensis to stainless steel

Popis výsledku anglicky

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

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

10606 - Microbiology

Projekt

<a href="/cs/project/GAP503%2F12%2F1424" target="_blank" >GAP503/12/1424: Anaerobní bakterie kazící potraviny a jejich schopnost vytvářet biofilmy</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2016

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

LWT - Food Science and Technology

ISSN

0023-6438

e-ISSN

1096-1127

Svazek periodika

70

Číslo periodika v rámci svazku

July 2016

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

7

Strana od-do

148-154

Kód UT WoS článku

000374614400020

EID výsledku v databázi Scopus

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