Effects of the growth procedure on the surface hydrophobicity of Listeria monocytogenes cells and their adhesion to stainless steel

Citation
R. Briandet et al., Effects of the growth procedure on the surface hydrophobicity of Listeria monocytogenes cells and their adhesion to stainless steel, J FOOD PROT, 62(9), 1999, pp. 994-998
Citations number
26
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD PROTECTION
ISSN journal
0362-028X → ACNP
Volume
62
Issue
9
Year of publication
1999
Pages
994 - 998
Database
ISI
SICI code
0362-028X(199909)62:9<994:EOTGPO>2.0.ZU;2-9
Abstract
The aim of this study was to examine the physicochemical surface properties and the ability to adhere to stainless steel of three strains of Listeria monocytogenes after different cultivation procedures. To this end, bacteria were cultivated at 37 degrees C after storage at two frequently used tempe ratures (4 degrees C or -80 degrees C) and were then transferred into the l iquid medium (trypticase soy broth supplemented with 6 g liter(-1) of yeast extract, pH 7.3) between one and four times. In addition, the influence of supplementing the growth medium with lactic acid was explored, this organi c acid being representative of both the dairy and cured meat industries. Th e hydrophobic/hydrophilic and electron-acceptor/electron-donor characterist ics of the strains were evaluated by the microbial adhesion to solvents met hod. Using this technique, we recorded an increase in the hydrophobic prope rties of one strain stored at 4 degrees C, with an increasing number of tra nsfers in the media (P < 0.05), Another plant-isolated strain appeared more hydrophobic and stuck better to stainless steel when cells were stored at 4 degrees C rather than at -80 degrees C. Preculturing L. monocytogenes in a lactic acid-supplemented medium increased the affinity of microbial cells to solvents and the bacterial attachment to stainless steel (P < 0.05).