The surface and interfacial properties of 5 strains of L. casei, commonly found in cheese, were studied. All strains were moderately hydrophobic compared with the reference strain of Mycobacterium smegmatis, which was very hydrophobic. Adhesion of L. casei was affected by manipulation of eluent pH and ionic strength. Surfaces exhibited similar amounts of carbon and oxygen, but displayed considerable diversity in surface nitrogen and phosphorus content.
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