A model study of factors involved in adhesion of Pseudomonas fluorescens to meat
| Autor: | J P Piette, Edmund S. Idziak |
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| Rok vydání: | 1992 |
| Předmět: |
Meat
Time Factors Surface Properties Colony Count Microbial Ionic bonding Pseudomonas fluorescens Models Biological Applied Microbiology and Biotechnology Bacterial Adhesion Cell membrane Cations medicine Animals Molecule Surface charge Ecology biology Chemistry Cell Membrane Osmolar Concentration Adhesion biology.organism_classification medicine.anatomical_structure Biochemistry Proteoglycan Ionic strength biology.protein Research Article Food Science Biotechnology |
| Zdroj: | Applied and Environmental Microbiology. 58:2783-2791 |
| ISSN: | 1098-5336 0099-2240 |
| DOI: | 10.1128/aem.58.9.2783-2791.1992 |
| Popis: | A study was undertaken to investigate the factors involved in the adhesion of Pseudomonas fluorescens to model meat surfaces (tendon slices). Adhesion was fast (less than 2.5 min) and was not suppressed by killing the cells with UV, gamma rays, or heat, indicating that physiological activity was not required. In various salt solutions (NaCl, KCl, CaCl2, MgCl2), adhesion increased with increasing ionic strength up to 10 to 100 mM, suggesting that, at low ionic strengths, electrostatic interactions were involved in the adhesion process. At higher ionic strengths (greater than 10 to 100 mM) or in the presence of Al3+ ions, adhesion was sharply reduced. Selectively blocking of carboxyl or amino groups at the cell surface by chemical means did not affect adhesion. These groups are therefore not directly involved in an adhesive bond with tendon. Given a sufficient cell concentration (10(10) CFU.ml-1) in the adhesion medium, the surface of tendon was almost entirely covered with adherent bacteria. This suggests that if the adhesion is specific, the attachment sites on the tendon surface must be located within collagen or proteoglycan molecules. |
| Databáze: | OpenAIRE |
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