细菌对肉类吸附的静电相互作用(英文)

Role of Electrostatic Interactions in the! Adhesion of Bacteria to Meat

所研究的吸附在肉类表面上的两种互生菌群 Pseudomonas fragi 和 Brochothrix thermophacta,能很容易而且很迅速地吸附到瘦肉组织和脂肪组织上。为了了解静电在细菌吸附到肉类表面过程中所起的作用 ,用测定电子迁移率的方法来研究其表面电荷分布。测定结果证明 ,在低离子浓度的介质中 (PBS0 .0 0 15 M) ,静电相互作用力表现为相互排斥 ,削弱了细菌在瘦肉组织表面的吸附 ,而不像在脂肪组织所观察到的那样 ;在高离子浓度的介质中 (PBS0 .15 M) 。

The adhesion of two species of alterating flora, Pseudomonas fragi and Brochothrix thermosphacta, were studied. These strains adhered readily and instantaneously to lean and fat beef tissue. To determine the influence of electrostatic interactions on bacterial adhesion to meat, we studied surface charges by electrophoretic mobility. Using the low ionic strength medium (PBS 0.0015 M), electrostatic interactions were repulsive and reduced bacterial attachment to lean beef tissue, unlike what was observed with fat tissue. Using the high ionic strength medium (PBS 0.15M), electrostatic interactions seem to be neglected.