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Effects of the growth procedure on the surface hydrophobicity of Listeria monocytogenes cells and their adhesion to stainless steel.

Author(s) : BRIANDET R., LERICHE V., CARPENTIER B., et al.

Type of article: Article

Summary

The aim of this study was to examine the physicochemical surface properties and the ability to adhere to stainless steel of three strains of Listeria monocytogenes after different cultivation procedures. Bacteria were cultivated at 37 °C after storage at two frequently used temperatures (4 or -80 °C) and were then transferred into the liquid medium (trypticase soy broth supplemented with 6 g/l of yeast extract, pH 7.3) between one and four times. The influence of supplementing the growth medium with lactic acid was explored, this organic acid being representative of both the dairy and cured meat industries. The hydrophobic/hydrophilic and electron-acceptor/electron-donor characteristics of the strains were evaluated by the microbial adhesion to solvents method. The authors recorded an increase in the hydrophobic properties of one strain stored at 4 °C, with an increasing number of transfers in the media (P<0.05). Another plant-isolated strain appeared more hydrophobic and stuck better to stainless steel when cells were stored at 4 °C rather than at -80 °C. Preculturing L. monocytogenes in a lactic acid-supplemented medium increased the affinity of microbial cells to solvents and the bacterial attachment to stainless steel (P<0.05).

Details

  • Original title: Effects of the growth procedure on the surface hydrophobicity of Listeria monocytogenes cells and their adhesion to stainless steel.
  • Record ID : 2001-0221
  • Languages: English
  • Source: Journal of Food Protection - vol. 62 - n. 9
  • Publication date: 1999/09
  • Document available for consultation in the library of the IIR headquarters only.

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