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Effect of moisture equilibration time and medium on contact angles of bacterial spores.pdf
Journal of Microbiological Methods 135 (2017) 1–7
Contents lists available at ScienceDirect
Journal of Microbiological Methods
journal homepage: /locate/jmicmeth
Effect of moisture equilibration time and medium on contact angles of bacterial spores
Elisabeth Eschlbeck ?, Ulrich Kulozik
Chair of Food and Bioprocess Engineering, Technical University of Munich, Weihenstephaner Berg 1, Freising, DE, Germany ZIEL Institute for Food Health
article info
Article history: Received 20 December 2016 Received in revised form 25 January 2017 Accepted 25 January 2017 Available online 27 January 2017
Keywords: Contact angle Hydrophobicity Bacterial spores Adhesion Bacillus
abstract
Contact angle measurement of microorganisms is often described in literature, either to investigate their hydrophobic characteristic or the adhesion behavior of cells. However, in some key aspects the preparation methods differ. Thus, it is dif?cult to compare results and to choose a procedure for repetition of measurements. The aim of this paper is to point out some critical points during microorganism ?lm preparation that can alter the resulting contact angles. Depending on the moisturizing medium and equilibration time, contact angles differ signi?cantly.
? 2017 Elsevier B.V. All rights reserved.
1. Introduction
Microbial adhesion is of major importance for processes in the environmental and medical area, but also in the food processing sector. Settlement of microorganisms in the early phase of bio?lm formation can lead to biofouling in pipes of water supply and in food industry as foulants in ?ltration membranes (Characklis, 1981; Zottola and Sasahara, 1994). However, the ability to adhere provides an advantage for probiotics during the colonization of the gut (Amund, 2016) and is an important criteria for the immobilization of bio?lms in bioreactor systems (Characklis, 1981). To estimate the predisposition for adhesion of bacterial spores, it is crucial to study their surface characteristics.
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