Cell surface hydrophobicity and attachment of pathogenic and spoilage bacteria to meat surfaces

被引：32

作者：

Benito, Y ^{[1
]}

Pin, C ^{[1
]}

Marin, ML ^{[1
]}

Garcia, ML ^{[1
]}

Selgas, MD ^{[1
]}

Casas, C ^{[1
]}

机构：

[1] UNIV COMPLUTENSE MADRID,FAC VET,DEPT NUTR & BROMATOL 3,E-28040 MADRID,SPAIN

来源：

MEAT SCIENCE | 1997年 / 45卷 / 04期

关键词：

D O I：

10.1016/S0309-1740(96)00133-7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Cell surface hydrophobicity of several pathogenic and spoilage bacteria was determined by hydrocarbon adherence, adhesion to nitrocellulose filter, salt aggregation and adherence to phenyl-sepharose beads. Hydrophobicity of each bacterium was dependent on the method of measurement. Hydrophobicity was compared with the strength of attachment (Sr) of the bacteria to beef muscle surfaces. Bacterial cell surface hydrophobicity, as determined by the bacterial adherence to xylene correlated well with attachment strength (r = 0.800, P < 0.05). Staphylococcus aureus, Clostridium perfringens and Yersinia enterocolitica showed the highest values of attachment strength. (C) 1997 Elsevier Science Ltd.

引用

页码：419 / 425

页数：7

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