Cluster analysis of genotypically characterized <i>Lactobacillus</i> species based on physicochemical cell surface properties and their relationship with adhesion to hexadecane

Millsap, Kevin W.; Reid, Gregor; Mei, Henny C. van der; Busscher, Henk J.

doi:10.1139/m97-039

Cited by 30 publications

(24 citation statements)

References 26 publications

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“…diacetilactis (7) and of Lactobacillus (40). In previous works, cell surface hydrophobicity, assessed by the water contact angle, was directly correlated with the concentration of nitrogen or carbon involved in hydrocarbon form and inversely correlated with the concentration of oxygen (3,13,16,34,37). In this study, the hydrophilic character of the two strains is in agreement with the low concentration of hydrocarbon and the high concentration of oxygen measured by XPS.…”

Section: Discussionsupporting

confidence: 86%

Surface of Lactic Acid Bacteria: Relationships between Chemical Composition and Physicochemical Properties

Boonaert

Rouxhet

2000

Appl Environ Microbiol

202

142

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The surface chemical composition and physicochemical properties (hydrophobicity and zeta potential) of two lactic acid bacteria, Lactococcus lactis subsp. lactis bv. diacetilactis and Lactobacillus helveticus, have been investigated using cells harvested in exponential or stationary growth phase. The surface composition determined by X-ray photoelectron spectroscopy (XPS) was converted into a molecular composition in terms of proteins, polysaccharides, and hydrocarbonlike compounds. The concentration of the last was always below 15% (wt/wt), which is related to the hydrophilic character revealed by water contact angles of less than 30°. The surfaces of L. lactis cells had a polysaccharide concentration about twice that of proteins. The S-layer of L. helveticus was either interrupted or crossed by polysaccharide-rich compounds; the concentration of the latter was higher in the stationary growth phase than in the exponential growth phase. Further progress was made in the interpretation of XPS data in terms of chemical functions by showing that the oxygen component at 531.2 eV contains a contribution of phosphate in addition to the main contribution of the peptide link. The isoelectric points were around 2 and 3, and the electrophoretic mobilities above pH 5 (ionic strength, 1 mM) were about ؊3.0 ؋ 10 ؊8 and ؊0.6 ؋ 10 ؊8 m 2 s ؊1 V ؊1 for L. lactis and L. helveticus, respectively. The electrokinetic properties of the latter reveal the influence of carboxyl groups, while the difference between the two strains is related to a difference between N/P surface concentration ratios, reflecting the relative exposure of proteins and phosphate groups at the surface.In many instances, the behavior of lactic acid bacteria is dependent on interfacial processes and thus on cell surface physicochemical properties and chemical composition. A better knowledge of these aspects would allow a deeper understanding of the autolysis of lactic acid bacteria (29, 36) and the production of texturing exopolysaccharides (4). It would help in controlling the sedimentation of starters for commercial production (7) and in understanding the roles of specific and nonspecific interactions in phage attachment (7,46,56).In dairy product manufacturing, adhesion of lactic bacteria to a material may be the first step leading to biofilm formation, which can be either deleterious (contamination, taste alteration, and biofouling on heat exchangers) (17, 25) or beneficial (continuous inoculation in yogurt or cheese making) (5). The adhesion behavior of microbial cells has been shown to depend on the balance of electrostatic and van der Waals interactions and on the hydrophobic character of the surfaces involved (38,42,53,54), pointing to the possible influence of the respective zeta potentials and surface hydrophobicities. Moreover, the production of extracellular substances either at the cell surface or in the surrounding medium has been shown to influence adhesion (14, 55).The surface hydrophobicity and composition of lactic acid bacteria have been studie...

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Section: Discussionsupporting

confidence: 86%

Surface of Lactic Acid Bacteria: Relationships between Chemical Composition and Physicochemical Properties

Boonaert

Rouxhet

2000

Appl Environ Microbiol

202

142

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“…Under standard growth conditions in MRS medium, L. acidophilus strains vary from hydrophilic to hydrophobic (28,34,41). Our data obtained for L. acidophilus NCC2628 fermented in standard MRS medium (Difco, France) and harvested in stationary phase support these observations (data not shown).…”

Section: Discussionsupporting

confidence: 75%

“…Under these favorable growth conditions, the bacterium is hydrophilic and well dispersed in the medium and it does not form chains. L. acidophilus NCC2628 turns out to be somewhat more hydrophilic than most L. acidophilus strains reported in the literature (28,34,40), even when fermented in standard MRS medium (data not shown). As discussed below in more detail, hydrophobicity values for L. acidophilus show a consid- on May 12, 2018 by guest http://aem.asm.org/ erable variation from strain to strain, which could in part be due to differences in growth medium and conditions.…”

Section: Discussionmentioning

confidence: 61%

“…Studies have been done of variations in microbial surface properties using various established media (15), using slight variations in the formulation of commercial media (28), using various carbon sources (31), or using variations in the concentration of a simple carbohydrate in an otherwise complex medium (10). In addition, occasional studies have been carried out using nontraditional medium components like bile salts (42).…”

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confidence: 99%

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Influence of Fermentation Medium Composition on Physicochemical Surface Properties of Lactobacillus acidophilus

Schär-Zammaretti

Dillmann

D'Amico

et al. 2005

Appl Environ Microbiol

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The effect of the simple and complex basic components of a fermentation medium on the surface properties of Lactobacillus acidophilus NCC2628 is studied by physicochemical methods, such as electrophoresis, interfacial adhesion, and X-ray photonelectron spectroscopy, and by transmission electron microscopy. Starting from an optimized complete medium, the effect of carbohydrates, peptones, and yeast extracts on the physicochemical properties of the cell wall is systematically investigated by consecutively omitting one of the principal components from the fermentation medium at the time. The physicochemical properties and structure of the bacterial cell wall remain largely unchanged if the carbohydrate content of the fermentation medium is strongly reduced, although the concentration of surface proteins increases slightly. Both peptone and yeast extract have a considerable influence on the bacterial cell wall, as witnessed by changes in surface charge, hydrophobicity, and the nitrogen-to-carbon ratio. Both zeta potential and the cell wall hydrophobicity show a positive correlation with the nitrogen-to-carbon ratio of the bacterial surfaces, indicative of the important role of surface proteins in the overall surface physical chemistry. The hydrophobicity of the cell wall, which is low for the cultures grown in the complete medium and in the absence of carbohydrates, becomes fairly high for the cultures grown in the medium without peptones and the medium without yeast extract. UV spectrophotometry and sodium dodecyl sulfate-polyacrylamide gel electrophoresis combined with liquid chromatographytandem mass spectrometry are used to analyze the effect of medium composition on LiCl-extractable cell wall proteins, confirming the major change in protein composition of the cell wall for the culture fermented in the medium without peptones. In particular, it is found that expression of the S-layer protein is dependent on the protein source of the fermentation medium.

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“…L60 showed high hydrophobicity, a result similar to that of Juarez Tomas et al (2005), who concluded that hydrophobicity is an important mechanism in bacterial adherence. Millsap et al (1996) showed that highly negatively charged, hydrophilic lactobacilli adhered minimally, whereas Lactobacillus strains with a slightly negatively charged, hydrophobic cell surface adhered strongly (Felten et al, 1999). L60 co-aggregated with E. coli, G. vaginalis, and C. albicans, but not with C. glabrata, results similar to those of Boris et al (1998).…”

Section: Discussionmentioning

confidence: 99%

Lactobacillus rhamnosus L60, a potential probiotic isolated from the human vagina

Pascual¹,

Daniele²,

Ruíz³

et al. 2008

J. Gen. Appl. Microbiol.

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Cluster analysis of genotypically characterized Lactobacillus species based on physicochemical cell surface properties and their relationship with adhesion to hexadecane

Cited by 30 publications

References 26 publications

Surface of Lactic Acid Bacteria: Relationships between Chemical Composition and Physicochemical Properties

Surface of Lactic Acid Bacteria: Relationships between Chemical Composition and Physicochemical Properties

Influence of Fermentation Medium Composition on Physicochemical Surface Properties of Lactobacillus acidophilus

Lactobacillus rhamnosus L60, a potential probiotic isolated from the human vagina

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