Assessing the Impact of Germination and Sporulation Conditions on the Adhesion of Bacillus Spores to Glass and Stainless Steel by Fluid Dynamic Gauging
Journal of Food Science
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Zhou, X., Li, N., Christie, G., & Wilson, I. (2017). Assessing the Impact of Germination and Sporulation Conditions on the Adhesion of Bacillus Spores to Glass and Stainless Steel by Fluid Dynamic Gauging. Journal of Food Science, 82 (11), 2614-2625. https://doi.org/10.1111/1750-3841.13940
The adhesion of spores of three Bacillus species with distinctive morphologies to stainless steel and borosilicate glass was studied using the fluid dynamic gauging technique. Marked differences were observed between different species of spores, and also between spores of the same species prepared under different sporulation conditions. Spores of the food borne pathogen B. cereus were demonstrated to be capable of withstanding shear stresses greater than 1500 Pa when adhered to stainless steel, in contrast to spores of B. subtilis and B. megaterium, which detached in response to lower shear stress. An extended DLVO model was shown to be capable of predicting the relative differences in spore adhesion between spores of different species and different culture conditions, but did not predict absolute values of force of adhesion well. Applying the model to germinating spores showed a significant reduction in adhesion force shortly after triggering germination, indicating a potential strategy to achieve enhanced removal of spores from surfaces in response to shear stress, such as during cleaning-in-place procedures.
spore, adhesion, DLVO, surfaces, fluid dynamic gauging, Bacillus
Is supplemented by: https://doi.org/10.17863/CAM.13059
An EPSRC DTG studentship for KXZ and the expertise of A. Hubbard in constructing and maintaining the apparatus are gratefully acknowledged. Dr Florencia Wisnivesky assisted in the SEM imaging.
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External DOI: https://doi.org/10.1111/1750-3841.13940
This record's URL: https://www.repository.cam.ac.uk/handle/1810/268060
Attribution 4.0 International
Licence URL: http://creativecommons.org/licenses/by/4.0/