Physicochemical surface properties of nonencapsulated and encapsulated coagulase-negative staphylococci

Mei, Henny C. van der; Brokke, P.; Dankert, J.; Jan, F J; Rouxhet, Paul; Busscher, Hj

doi:10.1128/aem.55.11.2806-2814.1989

Cited by 51 publications

(15 citation statements)

References 37 publications

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“…This again is in accordance with the extremely high initial deposition rates of S. thermophilus B to negatively charged glass surfaces (1). In many of our previous studies on the physicochemistry of microbial cell surfaces, we found excellent relationships between zeta potentials, hydrophobicities, and elemental surface compositions of the cells (3,14,15). For oral streptococci, coagulase-negative staphylococci, and lactobacilli, amongst others, increasing cell surface hydrophobicity was accompanied by increasing N/C and decreasing O/C surface concentration ratios.…”

Section: Discussionsupporting

confidence: 88%

Hydrophobic and Electrostatic Cell Surface Properties of Thermophilic Dairy Streptococci

Mei

Vries

Busscher

1993

Appl Environ Microbiol

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Microbial adhesion to hydrocarbons (MATH) and microelectrophoresis were done in 10 mM potassium phosphate solutions to characterize the surfaces of thermophilic dairy streptococci, isolated from pasteurizers. Regardless of whether they were grown (in M17 broth) with lactose, sucrose, or glucose added, strains were relatively hydrophilic (showing low initial removal rates by hexadecane) and slightly negatively charged. A tendency exists for cells grown with sucrose added to be more hydrophilic than cells grown with glucose or lactose added. Also, the lowest isoelectric points, i.e., the pH values for which the zeta potentials are zero, were measured for strains with glucose added to the growth medium. The isoelectric points for the strains were all rather high, between pH 3 and 5, indicative of protein-rich surfaces, although X-ray photoelectron spectroscopy did not measure excessively large amounts of nitrogen on the cell surfaces. Both MATH and microelectrophoresis were done as a function of pH. Maxima in hydrophobicity were observed at certain pH values. Usually these pH values were in the range of the isoelectric points of the cells. Thus it appears that MATH measures an interplay of hydrophobicity and electrostatic interactions. MATH measures solely hydrophobicity only when electrostatic interactions are absent, i.e., close to the isoelectric points of the cells. Considering that these thermophilic streptococci are all rather hydrophilic, a possible pathway to prevent fouling in the pasteurization process might be to render the heat exchanger plates of the pasteurizer more hydrophobic.A. H.

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Section: Discussionsupporting

confidence: 88%

Hydrophobic and Electrostatic Cell Surface Properties of Thermophilic Dairy Streptococci

Mei

Vries

Busscher

1993

Appl Environ Microbiol

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“…A similar observation has also been put forward by other authors concerning a correlation between cell surface hydrophobicity and charge (15,26). On the other hand, numerous previous studies on the physicochemistry of microbial cell surfaces have shown relationships between surface charges, hydrophobicity, and elemental surface compositions of the cells (9,20,42). They indicate that the presence of (glyco-)proteinaceous material at the cell surface results in a higher hydrophobicity (9), whereas a hydrophilic surface was associated with the presence of polysaccharides.…”

Section: Discussionsupporting

confidence: 81%

Cell surface characteristics of Lactobacillus casei subsp. casei, Lactobacillus paracasei subsp. paracasei, and Lactobacillus rhamnosus strains

Pelletier

Bouley

Cayuela

et al. 1997

Appl Environ Microbiol

227

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Hydrophilic and electrostatic cell surface properties of eight Lactobacillus strains were characterized by using the microbial adhesion to solvents method and microelectrophoresis, respectively. All strains appeared relatively hydrophilic. The strong microbial adhesion to chloroform, an acidic solvent, in comparison with microbial adhesion to hexadecane, an apolar n-alkane, demonstrated the particularity of lactobacilli to have an important electron donor and basic character and consequently their potential ability to generate Lewis acid-base interactions with a support. Regardless of their electrophoretic mobility (EM), strains were in general slightly negatively charged at alkaline pH. A pH-dependent behavior concerning cell surface charges was observed. The EM decreased progressively with more acidic pHs for the L. casei subsp. casei and L. paracasei subsp. paracasei strains until the isoelectric point (IEP), i.e., the pH value for which the EM is zero. On the other hand, the EM for the L. rhamnosus strains was stable from pH 8 to pH 3 to 4, at which point there was a shift near the IEP. Both L. casei subsp. casei and L. paracasei subsp. paracasei strains were characterized by an IEP of around 4, whereas L. rhamnosus strains possessed a markedly lower IEP of 2. The present study showed that the cell surface physicochemical properties of lactobacilli seem to be, at least in part and under certain experimental conditions, particular to the bacterial species. Such differences detected between species are likely to be accompanied by some particular changes in cell wall chemical composition.

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“…This is somewhat surprising, as bacterial cells generally show isoelectric points around pH 2 or 3·5 ( Mozes and Rouxhet 1987). Some authors have also observed the absence of isoelectric point with both nonencapsulated ( Van der Mei et al . 1989 ) and encapsulated staphylococci ( Busscher et al .…”

Section: Discussionmentioning

confidence: 95%

Physicochemical surface properties of five Listeria monocytogenes strains from a pork-processing environment in relation to serotypes, genotypes and growth temperature

Giovannacci¹,

Ermel²,

Salvat³

et al. 2000

J Appl Microbiol

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Physicochemical surface properties, related to electrostatic, van der Waals and Lewis acid^base interactions, of ¢ve Listeria monocytogenes strains isolated from pork-processing environments were determined after two subcultures at 37 C and a ¢nal culture at three temperatures: 37, 10 and 4 C.Three strains (Lm1, Lm114 and Lm191) were genetically related while two were unrelated (Lm25 and Lm74) according to ApaI-macrorestriction and pulsed-¢eld gel electrophoresis (PFGE) typing. Listeria monocytogenes cell surfaces were generally negatively charged regardless of pH and tended to be hydrophilic due to a basic character. However, variable physicochemical surface properties of the ¢ve Listeria monocytogenes isolates were observed after growth at 37 C. After growth at10 C, the three genetically related isolates exhibited similar surface properties and were slightly more hydrophilic and basic than the others. After growth at 4 C, the ¢ve isolates displayed the same weak a¤nity for all kinds of solvents and low electrophoretic mobility values. A sharp decrease of temperature and subsequent growth of various Listeria monocytogenes strains resulted in loss of the physicochemical surface property variability, which may suggest the role of common chill adaptation mechanisms a¡ecting surface properties.

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Physicochemical surface properties of nonencapsulated and encapsulated coagulase-negative staphylococci

Cited by 51 publications

References 37 publications

Hydrophobic and Electrostatic Cell Surface Properties of Thermophilic Dairy Streptococci

Hydrophobic and Electrostatic Cell Surface Properties of Thermophilic Dairy Streptococci

Cell surface characteristics of Lactobacillus casei subsp. casei, Lactobacillus paracasei subsp. paracasei, and Lactobacillus rhamnosus strains

Physicochemical surface properties of five Listeria monocytogenes strains from a pork-processing environment in relation to serotypes, genotypes and growth temperature

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