Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources
Microbial adhesion constitutes the transition of microorganisms from a planktonic mode to a static one. It promotes the formation of biofilm which is responsible for spoilage, foodborne diseases, and corrosion in the food processing industry. In this study, the adhesive potential of fourteen meat-bo...
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MDPI AG
2021-11-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/11/22/10652 |
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| author | Zhenzhen Ning Bei Xue Huhu Wang |
| author_facet | Zhenzhen Ning Bei Xue Huhu Wang |
| author_sort | Zhenzhen Ning |
| collection | DOAJ |
| description | Microbial adhesion constitutes the transition of microorganisms from a planktonic mode to a static one. It promotes the formation of biofilm which is responsible for spoilage, foodborne diseases, and corrosion in the food processing industry. In this study, the adhesive potential of fourteen meat-borne bacterial isolates belonging to seven different genera was investigated. All strains were found able to colonize polystyrene surfaces with different levels of firmness. Significant variations were determined in assays of bacterial hydrophobicity and motility. Among the 14 strains, <i>Pseudomonas fragi</i>, <i>Aeromonas salmonicida</i> II, <i>Serratia liquefaciens</i>, <i>Citrobacter braakii</i>, <i>Pseudomonas putida</i>, and <i>Aeromonas veronii</i> had a strong hydrophobic force, while the isolates of <i>Lactobacillus</i> genus showed the most hydrophilic property. In terms of motility, <i>Citrobacter braakii</i> and <i>Escherichia coli</i> exhibited exceptional swarming and swimming abilities, whilst conservatively weak performances were observed in the <i>Lactobacillus</i> strains. Furthermore, the majority of the isolates were predominantly electron donors and weak electron acceptors. Overall, a high level of correlation was observed between biofilm-forming ability with cell surface hydrophobicity and Lewis acid–base properties, whereas the contribution of motility in bacterial adhesion could not be confirmed. Research on the adhesive performance of foodborne bacteria is potentially conducive to developing novel control strategies, such as food processing equipment with specific surfaces, not facilitating attachment. |
| first_indexed | 2024-03-10T05:43:48Z |
| format | Article |
| id | doaj.art-051d87a34dd54114b436d54b6abff951 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T05:43:48Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-051d87a34dd54114b436d54b6abff9512023-11-22T22:16:55ZengMDPI AGApplied Sciences2076-34172021-11-0111221065210.3390/app112210652Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related SourcesZhenzhen Ning0Bei Xue1Huhu Wang2Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Food Science, Tibet Agriculture and Animal Husbandry University, Nyingchi 860000, ChinaJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, ChinaMicrobial adhesion constitutes the transition of microorganisms from a planktonic mode to a static one. It promotes the formation of biofilm which is responsible for spoilage, foodborne diseases, and corrosion in the food processing industry. In this study, the adhesive potential of fourteen meat-borne bacterial isolates belonging to seven different genera was investigated. All strains were found able to colonize polystyrene surfaces with different levels of firmness. Significant variations were determined in assays of bacterial hydrophobicity and motility. Among the 14 strains, <i>Pseudomonas fragi</i>, <i>Aeromonas salmonicida</i> II, <i>Serratia liquefaciens</i>, <i>Citrobacter braakii</i>, <i>Pseudomonas putida</i>, and <i>Aeromonas veronii</i> had a strong hydrophobic force, while the isolates of <i>Lactobacillus</i> genus showed the most hydrophilic property. In terms of motility, <i>Citrobacter braakii</i> and <i>Escherichia coli</i> exhibited exceptional swarming and swimming abilities, whilst conservatively weak performances were observed in the <i>Lactobacillus</i> strains. Furthermore, the majority of the isolates were predominantly electron donors and weak electron acceptors. Overall, a high level of correlation was observed between biofilm-forming ability with cell surface hydrophobicity and Lewis acid–base properties, whereas the contribution of motility in bacterial adhesion could not be confirmed. Research on the adhesive performance of foodborne bacteria is potentially conducive to developing novel control strategies, such as food processing equipment with specific surfaces, not facilitating attachment.https://www.mdpi.com/2076-3417/11/22/10652biofilmadhesionmotilityhydrophobicityisolates |
| spellingShingle | Zhenzhen Ning Bei Xue Huhu Wang Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources Applied Sciences biofilm adhesion motility hydrophobicity isolates |
| title | Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources |
| title_full | Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources |
| title_fullStr | Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources |
| title_full_unstemmed | Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources |
| title_short | Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources |
| title_sort | evaluation of the adhesive potential of bacteria isolated from meat related sources |
| topic | biofilm adhesion motility hydrophobicity isolates |
| url | https://www.mdpi.com/2076-3417/11/22/10652 |
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