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

Abstract

Sedláčková P., Čeřovský M., Horsáková I., Voldřich M. (2011): Cell surface characteristic of Asaia bogorensis -spoilage microorganism of bottled water. Czech J. Food Sci., 29: 457-461.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.

Activity of Mentha piperita L. Ethanol Extract against Acetic Acid Bacteria Asaia spp.

“…Acetic acid bacteria belonging to the genera Acetobacter , Gluconobacter are often isolated from non-alcoholic drinks [ 2 , 3 ]. However, in recent years, functional drinks have often been contaminated by other acetic acid bacteria belonging to the genus Asaia [ 4 , 5 , 6 , 7 ]. Our long cooperation with Polish drinks factories shows that Asaia spp.…”

Action of Monomeric/Gemini Surfactants on Free Cells and Biofilm of Asaia lannensis

“…Due to their production of exopolysaccharides, these bacteria show exceptional ability to colonize the internal areas of production systems. Due to the hydrophilic nature, their cells are able to adhere to various types of surfaces that are used in the food industry and form biofilms [ 4 , 5 ]. In biofilm form, Asaia spp.…”

Consortia formed by yeasts and acetic acid bacteria Asaia spp. in soft drinks

“…It had been previously reported that hydrophilic cells of Asaia spp. exhibited a remarkable ability to co-aggregate/aggregate and form biofilms (Kregiel 2013a ; Sedláčková et al 2011 ). We therefore investigated these properties in yeasts isolated from consortia formed with Asaia spp.…”