Diversity of the surface properties of Lactococci and consequences on adhesion to food components

Colloids and Surfaces B: Biointerfaces

Volumn 52, Issue 2, 2006, Pages 149-153

  Ly, M H ^a,b   Vo, N H ^a   Le, T M ^b   Belin, J M ^a   Wache Y ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b Laboratoire de Technologie et Biologie Alimentaire   (Viet Nam)

Author keywords

Lactic acid bacteria; Microbial adhesion; Surface properties; Tolerance to solvent

Indexed keywords

HYDROPHOBIC COMPOUNDS; LACTIC ACID BACTERIA; MICROBIAL ADHESION; TOXIC SOLVENTS;

ADHESION; BACTERIA; FERMENTATION; FOOD PRODUCTS; HYDROPHOBICITY; SOLVENTS; SURFACE PROPERTIES; TOXIC MATERIALS;

BACTERIOLOGY;

LIPID; SOLVENT;

ARTICLE; BACTERIAL STRAIN; BACTERIUM ADHERENCE; CONTROLLED STUDY; FOOD COMPOSITION; HYDROPHILICITY; LACTOCOCCUS; MICROBIAL DIVERSITY; NONHUMAN; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; SURFACE PROPERTY;

ADSORPTION; ANIMALS; BACTERIAL ADHESION; CHEMISTRY, PHYSICAL; CHLOROFORM; FOOD MICROBIOLOGY; LACTOCOCCUS; LIPIDS; MICROSCOPY, FLUORESCENCE; MILK; ODORS; PHYSICOCHEMICAL PHENOMENA; SURFACE PROPERTIES;

BACTERIA (MICROORGANISMS); LACTOCOCCUS;

EID: 33749045189     PISSN: 09277765     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.colsurfb.2006.04.015     Document Type: Article

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