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食品相关蜡样芽胞杆菌组分离株孢子的物理特性。

Physical characteristics of spores of food-associated isolates of the Bacillus cereus group.

机构信息

Food Microbiology Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.

出版信息

Appl Environ Microbiol. 2010 Feb;76(3):982-4. doi: 10.1128/AEM.02116-09. Epub 2009 Dec 18.

DOI:10.1128/AEM.02116-09
PMID:20023097
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC2812992/
Abstract

All 47 food-borne isolates of Bacillus cereus sensu stricto, as well as 10 of 12 food-borne, enterotoxigenic isolates of Bacillus thuringiensis, possessed appendages. Spores were moderately to highly hydrophobic, and each had a net negative charge. These characteristics indicate that spores of food-associated B. thuringiensis and not only B. cereus sensu stricto have high potential to adhere to inert surfaces.

摘要

所有 47 株食源性蜡样芽胞杆菌和 12 株食源性产肠毒素芽胞杆菌中的 10 株均具有附属物。孢子具有中等至高疏水性，并且均带有净负电荷。这些特征表明，与食品相关的苏云金芽胞杆菌的孢子，而不仅是蜡样芽胞杆菌具有很强的附着于惰性表面的潜力。

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