Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources
Microbial adhesion constitutes the transition of microorganisms from a planktonic mode to a static one. It promotes the formation of biofilm which is responsible for spoilage, foodborne diseases, and corrosion in the food processing industry. In this study, the adhesive potential of fourteen meat-bo...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/051d87a34dd54114b436d54b6abff951 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| Sumario: | Microbial adhesion constitutes the transition of microorganisms from a planktonic mode to a static one. It promotes the formation of biofilm which is responsible for spoilage, foodborne diseases, and corrosion in the food processing industry. In this study, the adhesive potential of fourteen meat-borne bacterial isolates belonging to seven different genera was investigated. All strains were found able to colonize polystyrene surfaces with different levels of firmness. Significant variations were determined in assays of bacterial hydrophobicity and motility. Among the 14 strains, <i>Pseudomonas fragi</i>, <i>Aeromonas salmonicida</i> II, <i>Serratia liquefaciens</i>, <i>Citrobacter braakii</i>, <i>Pseudomonas putida</i>, and <i>Aeromonas veronii</i> had a strong hydrophobic force, while the isolates of <i>Lactobacillus</i> genus showed the most hydrophilic property. In terms of motility, <i>Citrobacter braakii</i> and <i>Escherichia coli</i> exhibited exceptional swarming and swimming abilities, whilst conservatively weak performances were observed in the <i>Lactobacillus</i> strains. Furthermore, the majority of the isolates were predominantly electron donors and weak electron acceptors. Overall, a high level of correlation was observed between biofilm-forming ability with cell surface hydrophobicity and Lewis acid–base properties, whereas the contribution of motility in bacterial adhesion could not be confirmed. Research on the adhesive performance of foodborne bacteria is potentially conducive to developing novel control strategies, such as food processing equipment with specific surfaces, not facilitating attachment. |
|---|