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首页> 外文期刊>Food microbiology >Influence of growth conditions on adhesion of yeast Candida spp. and Pichia spp. to stainless steel surfaces
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Influence of growth conditions on adhesion of yeast Candida spp. and Pichia spp. to stainless steel surfaces

机译：生长条件对酵母假丝酵母菌粘附的影响。和毕赤酵母属。到不锈钢表面

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摘要

An understanding of adhesion behavior of Candida and Pichia yeast under different environmental conditions is key to the development of effective preventive measures against biofilm-associated infection. Hence in this study we investigated the impact of growth medium and temperature on Candida and Pichia adherence using stainless steel (AISI 304) discs with different degrees of surface roughness (Ra = 25.20-961.9 nm), material typical for the food processing industry as well as medical devices. The adhesion of the yeast strains to stainless steel surfaces grown in Malt Extract broth (MEB) or YPD broth at three temperatures (7 °C, 37 °C, 43 °C for Candida strains and 7 °C, 27 °C, 32 °C for Pichia strains) was assessed by crystal violet staining. The results showed that the nutrient content of medium significantly influenced the quantity of adhered cells by the tested yeasts. Adhesion of C. albicans and C. glabrata on stainless steel surfaces were significantly higher in MEB, whereas for C. parapsilosis and C. krusei it was YPD broth. In the case with P. pijperi and P. membranifaciens, YPD broth was more effective in promoting adhesion than MEB. On the other hand, our data indicated that temperature is a very important factor which considerably affects the adhesion of these yeast. There was also significant difference in cell adhesion on all types of stainless steel surfaces for all tested yeast.
机译：了解念珠菌和毕赤酵母在不同环境条件下的粘附行为是开发针对生物膜相关感染的有效预防措施的关键。因此，在这项研究中，我们使用具有不同表面粗糙度（Ra = 25.20-961.9 nm）的不锈钢（AISI 304）圆盘研究了生长介质和温度对念珠菌和毕赤酵母粘附的影响，这也是食品加工行业的典型材料作为医疗设备。酵母菌株对麦芽提取肉汤（MEB）或YPD肉汤中三种温度下的不锈钢表面的附着力（念珠菌菌株分别为7°C，37°C，43°C和7°C，27°C，32°通过结晶紫染色评估Pichia菌株的C。结果表明，培养基中的营养成分显着影响被测酵母菌粘附细胞的数量。在MEB中，白色念珠菌和光滑念珠菌在不锈钢表面上的粘附力显着较高，而对于C. parapsilosis和Crus krusei，它是YPD肉汤。对于pipipieri和P. membranifaciens，YPD肉汤比MEB更有效地促进粘连。另一方面，我们的数据表明温度是一个非常重要的因素，它会大大影响这些酵母的黏附性。对于所有测试的酵母，在所有类型的不锈钢表面上的细胞粘附力也存在显着差异。

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  • 来源
    《Food microbiology》 |2017年第8期|179-184|共6页
  • 作者

    Ružica Tomičić; Peter Raspor;

  • 作者单位

    Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000, Novi Sad, Serbia;

    Biotechnical Faculty, University of Ljubljana, Jamnikaijeva 101,1000, ljubljana, Slovenia;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Adhesion; Candida spp; Pichia spp; Stainless-steel surfaces; Growth;

    机译：附着力;念珠菌属毕赤酵母属;不锈钢表面;成长性;

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