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dc.contributor.authorZhou, XK
dc.contributor.authorLi, N
dc.contributor.authorChristie, G
dc.contributor.authorWilson, DI
dc.date.accessioned2017-11-02T17:01:09Z
dc.date.available2017-11-02T17:01:09Z
dc.date.issued2017-11-01
dc.identifier.issn0022-1147
dc.identifier.urihttps://www.repository.cam.ac.uk/handle/1810/268060
dc.description.abstractThe 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.
dc.description.sponsorshipAn 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.
dc.publisherWiley-Blackwell
dc.rightsAttribution 4.0 International
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectspore
dc.subjectadhesion
dc.subjectDLVO
dc.subjectsurfaces
dc.subjectfluid dynamic gauging
dc.subjectBacillus
dc.titleAssessing the Impact of Germination and Sporulation Conditions on the Adhesion of Bacillus Spores to Glass and Stainless Steel by Fluid Dynamic Gauging
dc.typeArticle
prism.endingPage2625
prism.issueIdentifier11
prism.publicationDate2017
prism.publicationNameJournal of Food Science
prism.startingPage2614
prism.volume82
dc.identifier.doi10.17863/CAM.14171
datacite.cites.doihttp://doi.org/10.17863/CAM.13059
dcterms.dateAccepted2017-09-04
rioxxterms.versionofrecord10.1111/1750-3841.13940
rioxxterms.versionAM
rioxxterms.licenseref.urihttp://creativecommons.org/licenses/by/4.0/
rioxxterms.licenseref.startdate2017-11-01
dc.contributor.orcidChristie, Graham [0000-0001-7177-9646]
dc.contributor.orcidWilson, Ian [0000-0003-3950-9165]
dc.identifier.eissn1750-3841
rioxxterms.typeJournal Article/Review
cam.issuedOnline2017-11-10
datacite.issupplementedby.doi10.17863/CAM.13059
cam.orpheus.successThu Jan 30 12:59:47 GMT 2020 - The item has an open VoR version.
rioxxterms.freetoread.startdate2100-01-01


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Attribution 4.0 International
Except where otherwise noted, this item's licence is described as Attribution 4.0 International