Journal
BIOFOULING
Volume 27, Issue 1, Pages 111-121Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/08927014.2010.544848
Keywords
Gammaproteobacteria; bacterial retention; bacterial colonization; wettability; organically modified silicas (ormosil)
Funding
- Danish Agency for Science, Technology and Innovation
- Aarhus County
- Danish Council for Independent Research [272-05-0020]
- Danish Dairy Board, Svineafgiftsfonden
- Danish Council for Strategic Research [09-063176]
- Lundbeck Foundation [R44-2009-4427] Funding Source: researchfish
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Biofilms on food processing equipment cause food spoilage and pose a hazard to consumers. The bacterial community on steel surfaces in a butcher's shop was characterized, and bacteria representative of this community enriched from minced pork were used to study biofilm retention. Stainless steel (SS) was compared to two novel nanostructured sol-gel coatings with differing hydrophobicity. Surfaces were characterized with respect to roughness, hydrophobicity, protein adsorption, biofilm retention, and community composition of the retained bacteria. Fewer bacteria were retained on the sol-gel coated surfaces compared to the rougher SS. However, the two sol-gel coatings did not differ in either protein adsorption, biofilm retention, or microbial community composition. When polished to a roughness similar to sol-gel, the SS was colonized by the same amount of bacteria as the sol-gel, but the bacterial community contained fewer Pseudomonas cells. In conclusion, biofilm retention was affected more by surface roughness than chemical composition under the condition described in this study.
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