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Autoaggregation and surface hydrophobicity of bifidobacteria
Authors:Md. Morshedur Rahman  Woan-Sub Kim  Haruto Kumura  Kei-ichi Shimazaki
Affiliation:(1) Laboratory of Dairy Food Science, Graduate School of Agriculture, Hokkaido University, W-9, N-9, Sapporo 060-8589, Japan;(2) Laboratory of Dairy Food Science, Research Faculty of Agriculture, Hokkaido University, W-9, N-9, Sapporo 060-8589, Japan
Abstract:Thirteen strains of four different Bifidobacterium spp. were observed for their autoaggregation ability and surface hydrophobicity, and correlation between these two traits was determined. Bifidobacteria were classified into high, medium and low autoaggregation strains according to autoaggregation ratio measured from changes in absorbance of media. High autoaggregation strains showed microscopic clustering of cells, whereas low and medium autoaggregation strains showed no such clustering. Autoaggregation ability decreased in high autoaggregation strains but increased in medium and low autoaggregation strains when the assay was performed at higher temperature (37°C compared with 25 and 10°C). Bacterial strains belonging to the high, medium or low autoaggregation group were correlated in terms of their surface hydrophobicity and evaluated based on changes in absorbance of the bacterial suspension before and after extraction with xylene. These results indicate that autoaggregation ability, together with surface hydrophobicity and microscopic image could be used for evaluating the adhesion ability of potential probiotic bifidobacterial strains. Moreover, a synergistic effect of pH and media may be involved in autoaggregation.
Keywords:Autoaggregation  Surface hydrophobicity  Bifidobacteria
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