Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/29819
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Campo DCValorIdioma
dc.creatorBittner, Milan-
dc.creatorSouza, Angelica Cristina de-
dc.creatorBrozova, Martina-
dc.creatorMatoulkova, Dagmar-
dc.creatorDias, Disney Ribeiro-
dc.creatorBranyik, Tomas-
dc.date.accessioned2018-07-27T14:01:00Z-
dc.date.available2018-07-27T14:01:00Z-
dc.date.issued2016-07-
dc.identifier.citationBITTNER, M. et al. Adhesion of anaerobic beer spoilage bacteria Megasphaera cerevisiae and Pectinatus frisingensis to stainless steel. Food Science and Technology, [S. l.], v. 70, p. 148-154, July 2016.pt_BR
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0023643816301232#!pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/29819-
dc.description.abstractAlthough adhesion of acetic and lactic acid bacteria and yeasts have been extensively studied in a wide range of experimental and theoretical approaches, no attention has been paid to adhesion of anaerobic beer spoilage bacteria to solid materials. This work focuses on physicochemical aspects of adhesion of Megasphaera cerevisiae and Pectinatus frisingensis to stainless steel. The results, based on experimental characterization of surface properties, contact angle and zeta potential measurements, are used in modeling the surface interactions (thermodynamic and colloidal models) resulting in a quantitative prediction of interactions. The model predictions are compared with experimental adhesion tests in order to identify physicochemical forces controlling adhesion. The results revealed that the most significant adhesion occurred at a low ionic strength (10 mM) and an acidic to neutral pH. Under these conditions cell/stainless steel interactions were more pronounced for M. cerevisiae than for P. frisingensis and were influenced mostly by electrostatic attractions between surfaces. Overall, the lowest rate of adhesion between cells and stainless steel was observed at a low ionic strength and an alkaline pH. At high ionic strength (500 mM), adhesion was more pronounced for P. frisingensis, demonstrating the importance of Liftshitz-van der Waals interactions.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceFood Science and Technologypt_BR
dc.subjectMegasphaera sp.pt_BR
dc.subjectPectinatus sp.pt_BR
dc.subjectCell adhesionpt_BR
dc.subjectStainless steelpt_BR
dc.subjectSurface interactionspt_BR
dc.subjectAdesão celularpt_BR
dc.subjectAço inoxidávelpt_BR
dc.subjectInterações de superfíciept_BR
dc.titleAdhesion of anaerobic beer spoilage bacteria Megasphaera cerevisiae and Pectinatus frisingensis to stainless steelpt_BR
dc.typeArtigopt_BR
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