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Effect of milk proteins on adhesion of bacteria to stainless steel surfaces.

Author(s) : BARNES L. M., LO M. F., ADAMS M. R., et al.

Type of article: Article

Summary

Skim milk was found to reduce adhesion of S. aureus, L. monocytogenes, and S. marcescens. P. fragi and E. coli attached in very small numbers to the clear surfaces, making the effect of any absorbed protein layer difficult to assess. Individual milk proteins alpha-casein, beta-casein, kappa-casein, and alpha-lactabulmin were also found to reduce the adhesion of S. aureus and L. monocytogenes. The adhesion of bacteria to samples treated with milk dilutions up to 0.001% was investigated. X-ray photoelectron spectroscopy was used to determine the proportion of nitrogen in the absorbed films. Cross-linking of a adsorbed proteins partially reversed the inhibition of bacterial attachment, indicating that protein chain mobility and steric exclusion may be important in this phenomenon.

Details

  • Original title: Effect of milk proteins on adhesion of bacteria to stainless steel surfaces.
  • Record ID : 2001-0206
  • Languages: English
  • Source: Appl. environ. Microbiol. - vol. 65 - n. 10
  • Publication date: 1999/10

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