The physicochemical surface characteristics of Lactobacillus casei |
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| Affiliation: | 1. Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, 53706, USA;2. Wisconsin Center for Dairy Research, University of Wisconsin-Madison, Madison, Wisconsin, 53706, USA;1. Institute for Superconducting and Electronic Materials (ISEM), Australian Institute for Innovative Materials (AIIM), University of Wollongong, North Wollongong, NSW 2500, Australia;2. Intelligent Polymer Research Institute (IPRI), ARC Centre of Excellence for Electromaterials Science, AIIM, University of Wollongong, North Wollongong, NSW 2500, Australia;3. Graduate Institute of Ferrous Technology, Pohang University of Science and Technology, San 31, Hyoja-Dong, Pohang 790-784, Republic of Korea;4. Nanomaterials Centre, School of Chemical Engineering and Australian Institute for Bioengineering and Nanotechnology, The University of Queensland, Brisbane, QLD 4072, Australia;5. World Premier International (WPI) Research Center for Materials Nanoarchitectonics (MANA), National Institute for Materials Science (NIMS), 1-1 Namiki, Tsukuba, Ibaraki 305-0044, Japan;1. Shenzhen Key Lab for Food Biological Safety Control, Food Safety and Technology Research Center, Hong Kong PolyU Shen Zhen Research Institute, Shenzhen, PR China;2. State Key Laboratory of Chirosciences, Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong;1. Division of Infectious Diseases, Department of Medicine, Boston Children’s Hospital and Harvard Medical School, 300 Longwood Avenue, Boston, MA 02115, USA;1. State Key Laboratory of Advanced Processing and Recycling of Non-ferrous Metals, Lanzhou University of Technology, Lanzhou 730050, PR China;2. School of Materials Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, PR China |
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| Abstract: | The surface and interfacial properties of five strains of Lactobacillus casei, commonly found in cheese, were investigated in an attempt to identify surface properties that might be exploited to effect adsorption of the cells onto milk fat globules. All measures of surface hydrophobicity revealed these strains to be moderately hydrophobic compared to a reference strain of Mycobacterium smegmatis which was very hydrophobic. In chromatography experiments, L. casei had no affinity for either hydrophobic (octyl-sepharose) or control (sepharose) columns in conditions of physiological pH and low ionic strength, despite a favorable free energy of interfacial interaction (ΔGIFIW2) as derived from contact angle measurements. Adhesion of L. casei strains to these materials was effected by manipulation of eluent pH and ionic strength. In contrast, adhesion of L. casei strains to n-hexadecane concurred with ΔGIFIW2. Surfaces of L. casei strains subjected to X-ray photoelectron spectroscopy exhibited similar amounts of carbon and oxygen but displayed considerable diversity in surface nitrogen and phosphorous contents. Carbon existed predominantly as C-(O, N) and oxygen as -OH on L. casei surfaces but carbon on M. smegmatis surfaces was present predominantly as C-(C,H). |
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