A model study of factors involved in adhesion of Pseudomonas fluorescens to meat.

@article{Piette1992AMS,
  title={A model study of factors involved in adhesion of Pseudomonas fluorescens to meat.},
  author={J P Piette and E S Idziak},
  journal={Applied and environmental microbiology},
  year={1992},
  volume={58 9},
  pages={2783-91}
}
A study was undertaken to investigate the factors involved in the adhesion of Pseudomonas fluorescens to model meat surfaces (tendon slices). Adhesion was fast (less than 2.5 min) and was not suppressed by killing the cells with UV, gamma rays, or heat, indicating that physiological activity was not required. In various salt solutions (NaCl, KCl, CaCl2, MgCl2), adhesion increased with increasing ionic strength up to 10 to 100 mM, suggesting that, at low ionic strengths, electrostatic… CONTINUE READING

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