Surface characteristics of Bacillus cereus and its adhesion to stainless steel

• Published in: International journal of food microbiology Vol. 65; no. 1; pp. 105 - 111
• Main Authors: Peng, Jui-Sen, Tsai, Wei-Chong, Chou, Cheng-Chun
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 11.04.2001; Elsevier
• Subjects: Adhesion; Agar; Animals; Bacillus cereus; Bacillus cereus - physiology; Bacterial Adhesion; Biological and medical sciences; Chromatography; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; Milk - microbiology; Milk and cheese industries. Ice creams; Stainless Steel; Surface characteristics; Surface Properties; Surface characteristics; Adhesion; Bacillus cereus; Bacillales; Microbiological testing; Stainless steel; Pathogenic; Alloys; Bacteria; Foodstuff; Bacillaceae; Milk
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/S0168-1605(00)00517-1

The ability of a Bacillus cereus strain, isolated from spoiled milk, to adhere to the surface of stainless steel chips was evaluated during its growth in diluted tryptic soy broth (DTSB). The number of cells that adhered to the surface increased markedly as the culture reached the end of the log phase and entered stationary phase, and continued to increase with further incubation. The surface properties of cells from the log, stationary, and late stationary phases were measured by hydrophobic interaction chromatography (HIC) and electrostatic interaction chromatography (ESIC). It was found that surface hydrophobicity of B. cereus vegetative cells from the late stationary phase was the highest followed by those from the stationary phase and the log phase cultures. While the vegetative cells prepared from stationary phase and log phase cultures, respectively, had the highest and the lowest surface charges. Adhesion of B. cereus vegetative cells to stainless steel was positively correlated with the cell surface hydrophobicity ( R=0.979). Surface hydrophobicity and surface positive charge noted on the spores harvested from diluted tryptic soy agar (DTSA) and Mn 2+-tryptone glucose extract agar were higher than those harvested from the sucrose or lactose-added DTSA. A wide variation in the surface charge values was noted on the surface of various spores prepared from cultures grown on the four different media tested, while their ability to adhere to stainless steel chips in phosphate buffered saline (PBS) showed no significant difference ( p>0.05). Similarly, the number of spores or vegetative cells adhering to stainless steel suspended in PBS, milk or diluted milk (1000×) did not differ significantly ( p>0.05).