Cell surface characteristic of Asaia bogorensis - spoilage microorganism of bottled water

P. Sedláčková, M. Čeřovský, I. Horsáková and M. Voldřich
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P. Sedláčková: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic; 2Proteix s.r.o., Vestec, Czech Republic
M. Čeřovský: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic; 2Proteix s.r.o., Vestec, Czech Republic
I. Horsáková: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic; 2Proteix s.r.o., Vestec, Czech Republic
M. Voldřich: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic; 2Proteix s.r.o., Vestec, Czech Republic

Czech Journal of Food Sciences, 2011, vol. 29, issue 4, 457-461

Abstract: The ability of bacteria to attach to a surface and develop a biofilm has been of considerable interest for many groups in the food industry. Biofilms may serve as a chronic source of microbial contamination and the research into biofilms and cells interactions might help to improve general understanding of the biofilm resistance mechanisms. Multitude of factors, including surface conditioning, surface charge and roughness and hydrophobicity, are thought to be involved in the initial attachment. Hydrophobic interactions have been widely suggested as responsible for much of the adherence of cells to surfaces. Cell-surface hydrophobicity is an important factor in the adherence and subsequent proliferation of microorganisms on solid surfaces and at interfaces. In the present study, we have estimated the cell-surface characteristics of Asaia bogorensis - isolated contamination of flavoured bottled water and compared its ability to colonise surfaces which are typical in the beverage production - stainless steel, glass and plastic materials.

Keywords: hydrophobicity; hydrocarbon; adherence; Asaia; MATH (search for similar items in EconPapers)
Date: 2011
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:96-2011-cjfs

DOI: 10.17221/96/2011-CJFS

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