Izvorni znanstveni članak
The Adhesive Capability of Two Lactobacillus Strains and Physicochemical Properties of Their Synthesized Biosurfactants
Bartosz Brzozowski
orcid.org/0000-0002-3122-0386
; Department of Food Biotechnology, University of Warmia and Mazury, J. Heweliusz Street 1, PL-10-718 Olsztyn, Poland
Włodzimierz Bednarski
; Department of Food Biotechnology, University of Warmia and Mazury, J. Heweliusz Street 1, PL-10-718 Olsztyn, Poland
Piotr Gołek
; Department of Food Biotechnology, University of Warmia and Mazury, J. Heweliusz Street 1, PL-10-718 Olsztyn, Poland
Sažetak
The aim of this study is to describe the adhesive capability of Lactobacillus fermenti 126 and Lactobacillus rhamnosus CCM 1825 as well as to isolate and evaluate the functional properties of their synthesized biosurfactants. Fourier transform infrared spectroscopy shows that both crude biosurfactants contain three components: protein, polysaccharide and phosphate in different ratio. The crude biosurfactants synthesized by Lactobacillus fermenti 126 and Lactobacillus rhamnosus CCM 1825 contain 8 and 9 fractions analyzed by capillary gel electrophoresis. Lactobacillus fermenti 126 and Lactobacillus rhamnosus CCM 1825 strains used in this study synthesize biosurfactants with low effectiveness, critical micelle concentration of 9.0 and 6.0 g/L, and surface tension of (45.1±0.1) and (43.6±0.6) mN/m, respectively. Biosurfactant synthesized by Lactobacillus rhamnosus CCM 1825 demonstrated higher emulsifying and froth-forming activity than that obtained from Lactobacillus fermenti 126, which resulted in better antiadhesive properties. The advantageous adhesive properties of these Lactobacillus strains were confirmed. A positive effect of the impregnation of polystyrene surface with an aqueous solution of biosurfactants on the inhibition of adhesion of Escherichia coli 22, Klebsiella pneumoniae 2 and Pseudomonas aeruginosa W2 to the impregnated surface was found.
Ključne riječi
Lactobacillus; adhesion; biosurfactants; Enterobacteriaceae
Hrčak ID:
69455
URI
Datum izdavanja:
15.6.2011.
Posjeta: 2.147 *