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...

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Autores principales:	Zhenzhen Ning, Bei Xue, Huhu Wang
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	biofilm adhesion motility hydrophobicity isolates Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/051d87a34dd54114b436d54b6abff951
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spelling	oai:doaj.org-article:051d87a34dd54114b436d54b6abff9512021-11-25T16:34:19ZEvaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources10.3390/app1122106522076-3417https://doaj.org/article/051d87a34dd54114b436d54b6abff9512021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3417/11/22/10652https://doaj.org/toc/2076-3417Microbial 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.Zhenzhen NingBei XueHuhu WangMDPI AGarticlebiofilmadhesionmotilityhydrophobicityisolatesTechnologyTEngineering (General). Civil engineering (General)TA1-2040Biology (General)QH301-705.5PhysicsQC1-999ChemistryQD1-999ENApplied Sciences, Vol 11, Iss 10652, p 10652 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	biofilm adhesion motility hydrophobicity isolates Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
spellingShingle	biofilm adhesion motility hydrophobicity isolates Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999 Zhenzhen Ning Bei Xue Huhu Wang Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources
description	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.
format	article
author	Zhenzhen Ning Bei Xue Huhu Wang
author_facet	Zhenzhen Ning Bei Xue Huhu Wang
author_sort	Zhenzhen Ning
title	Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources
title_short	Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources
title_full	Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources
title_fullStr	Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources
title_full_unstemmed	Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources
title_sort	evaluation of the adhesive potential of bacteria isolated from meat-related sources
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/051d87a34dd54114b436d54b6abff951
work_keys_str_mv	AT zhenzhenning evaluationoftheadhesivepotentialofbacteriaisolatedfrommeatrelatedsources AT beixue evaluationoftheadhesivepotentialofbacteriaisolatedfrommeatrelatedsources AT huhuwang evaluationoftheadhesivepotentialofbacteriaisolatedfrommeatrelatedsources
_version_	1718413057759117312

Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources

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