Implications of microbial adhesion to hydrocarbons for evaluating cell surface hydrophobicity 1. Zeta potentials of hydrocarbon droplets

Busscher, Hj; Vandebeltgritter, B; Vandermei, Hc

doi:10.1016/0927-7765(95)01224-7

Cited by 113 publications

(76 citation statements)

References 20 publications

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“…According to some authors (BellonFontaine et al, 1996;Busscher, van de Belt-Gritter, & van der Mei, 1995), this partition depends on hydrophobic interactions but also on electrostatic ones because the hexadecane droplets have a charge depending on pH. The hydrophobic interactions could be dominant in two conditions: (1) at pH which are close to the pI of bacteria or pI of hexadecane droplets, (2) in suspensions with ionic strength sufficiently high to neglect the electrostatic interactions.…”

Section: Discussionmentioning

confidence: 99%

Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability

Aguedo

Goudot

et al. 2008

Food Hydrocolloids

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Bacteria possess physicochemical surface properties such as hydrophobicity, Lewis acid/base and charge which are involved in physicochemical interactions between cells and interfaces. Moreover, food matrices are complex and heterogeneous media, with a microstructure depending on interactions between the components in media (van der Waals, electrostatic or structural forces, etc.). Despite the presence of bacteria in fermented products, few works have investigated how bacteria interact with other food components. The objective of the present study was to determine the effects of the surface properties of lactic acid bacteria on the stability of model food emulsions. The bacteria were added to oil/water emulsions stabilized by milk proteins (sodium caseinate, whey proteins concentrate or whey proteins isolate) at different pH (from 3 to 7.5). The effect of bacteria on the emulsions stability depended on the surface properties of strains and also on the characteristics of emulsions. Flocculation and aggregation phenomena were observed in emulsion at pHs for which the bacterial surface charge was opposed to the one of the proteins. The effects of bacteria on the stability of emulsion depended also on the concentration of cations present in media such as Ca 2+ . These results show that the bacteria through their surface properties could interact with other compounds in matrices, consequently affecting the stability of emulsions. The knowledge and choice of bacteria depending on their surface properties could be one of the important factors to control the stability of matrices such as fermentation media or fermented products. r

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Section: Discussionmentioning

confidence: 99%

Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability

Aguedo

Goudot

et al. 2008

Food Hydrocolloids

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“…1 (Kosh, 1986;Kemper et al, 1993 Busscher et al, 1995;van der Mei et al, 1995). By examining the influence of pH and ionic strength on HIC data, Mozes and Rouxhet (1987) …”

Section: Discussionmentioning

confidence: 99%

Influence of electrical properties on the evaluation of the surface hydrophobicity of Bacillus subtilis

Ahimou

Paquot

Jacques

et al. 2001

Journal of Microbiological Methods

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“…The Sharklet AF surface was also tested with other organisms such as Staphylococcus aureus (Figures 9(b) and (c)) and appeared to have effective antifouling performance [135]. The effectiveness of designed nanoforce gradients for antifouling applications was tested with Ulva, and the results showed the surfaces with nanoforce gradients ranging from 125-374 nN all greatly reduced spore settlement [136].…”

Section: Antifouling By Modification Of Surface Topography and Hydropmentioning

confidence: 99%

“…The largest reduction 77%, was obtained with the Sharklet AF topography (ERI=9.5). SEM images of S. aureus on smooth PDMSE (b) and Sharklet AF surface (c) after 21 d [136]. [139], and zeta potentials of two picocyanobacterial strains as a function of pH [142]; (b) fouling coverage of P. aeruginosa vs. zeta potential of nylon membranes after various periods of time [129].…”

Section: Antifouling By Changing the Zeta Potentialmentioning

confidence: 99%

Progress of marine biofouling and antifouling technologies

et al. 2010

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Implications of microbial adhesion to hydrocarbons for evaluating cell surface hydrophobicity 1. Zeta potentials of hydrocarbon droplets

Cited by 113 publications

References 20 publications

Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability

Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability

Influence of electrical properties on the evaluation of the surface hydrophobicity of Bacillus subtilis

Progress of marine biofouling and antifouling technologies

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