XIANG Xin- ling, ZHANG Ying-chun, MA Fang, ZHANG Lan-wei, LI Shao-hui. Surface properties and adhesion ability of Lactobacilus[J]. Science and Technology of Food Industry, 2016, (07): 126-130. DOI: 10.13386/j.issn1002-0306.2016.07.017
Citation: XIANG Xin- ling, ZHANG Ying-chun, MA Fang, ZHANG Lan-wei, LI Shao-hui. Surface properties and adhesion ability of Lactobacilus[J]. Science and Technology of Food Industry, 2016, (07): 126-130. DOI: 10.13386/j.issn1002-0306.2016.07.017

Surface properties and adhesion ability of Lactobacilus

  • Lactobacillus are the intestinal probiotics and they usually play an important role in intestinal through the ability of adhesion and colonization. In order to realize the relationship between surface properties and adhesion,the autoaggregation ability,copolymerization ability with Escherichia coli ATCC25922 or Bacillus subtilis K and cell surface hydrophobicity of five Lactobacillus strains from different sources were assessed. At the same time,the compounds associated with the adhesion process were investigated by using Li Cl- treated and sodium periodatetreated.The results showed that L.paracasei subp.paracasei M5- L and L.johnsonii F0421 showed better surface properties and adhesion ability. When Lactobacillus coaggregated with Bacillus subtilis K had much better copolymerization.Meanwhile,when treated with Li Cl or sodium periodate,the autoaggregation and adhesion of Lactobacillus were decreased,indicating that the surface layer protein and polysaccharide play an important role in the process of adhesion.
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