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Applied and Environmental Microbiology, February 2008, p. 731-737, Vol. 74, No. 3
0099-2240/08/$08.00+0     doi:10.1128/AEM.01725-07
Copyright © 2008, American Society for Microbiology. All Rights Reserved.

Recovery of Spores from Thermophilic Dairy Bacilli and Effects of Their Surface Characteristics on Attachment to Different Surfaces{triangledown}

R. B. Seale,1 S. H. Flint,2 A. J. McQuillan,3 and P. J. Bremer1*

Department of Food Science, University of Otago, P.O. Box 56, Dunedin, New Zealand,1 Institute of Food Nutrition and Human Health, Massey University, Private Bag 11 222, Palmerston North, New Zealand,2 Department of Chemistry, University of Otago, P.O. Box 56, Dunedin, New Zealand3

Received 26 July 2007/ Accepted 27 November 2007

Spores from four Geobacillus spp. were isolated from a milk powder manufacturing line in New Zealand. Liquid sporulation media produced spore yields of ~107 spores ml–1; spores were purified using a two-phase system created with polyethylene glycol 4000 and 3 M phosphate buffer. The zeta potentials of the spores from the four isolates ranged from –10 to –20 mV at neutral pH, with an isoelectric point between pH 3 and 4. Through contact angle measurements, spores were found to be hydrophilic and had relative hydrophobicity values of 10 to 40%, as measured by the microbial adhesion to hexadecane assay. The most hydrophilic spore isolate with the smallest negative charge attached in the highest numbers to Thermanox and stainless steel (1 x 104 spores cm–2), with fewer spores attaching to glass (3 x 103 spores cm–2). However, spores produced by the other three strains attached in similar numbers (P > 0.05) to all substrata (~1 x 103 spores cm–2), indicating that there was no simple relationship between individual physicochemical interactions and spore adherence. Therefore, surface modifications which limit the attachment of one strain may not be effective for all stains, and control regimens need to be devised with reference to the characteristics of the particular strains of concern.

* Corresponding author. Mailing address: Department of Food Science, University of Otago, P.O. Box 56, Dunedin, New Zealand. Phone: 643-479-5468. Fax: 643-479-7567. E-mail: phil.bremer{at}stonebow.otago.ac.nz

{triangledown} Published ahead of print on 14 December 2007.

Applied and Environmental Microbiology, February 2008, p. 731-737, Vol. 74, No. 3
0099-2240/08/$08.00+0     doi:10.1128/AEM.01725-07
Copyright © 2008, American Society for Microbiology. All Rights Reserved.





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