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BIBTEX RIS

Aspectos coloidais da adesão de micro-organismos

2010; Brazilian Chemical Society; Volume: 33; Issue: 9 Linguagem: Inglês

10.1590/s0100-40422010000900022

ISSN

1678-7064

Autores

Emiliane Andrade Araújo, Nélio José de Andrade, Antônio Fernandes de Carvalho, Afonso Mota Ramos, Cleuber Antônio de Sá Silva, Luís Henrique Mendes da Silva,

Resumo

COLLOIDAL ASPECTS OF BACTERIAL ADHESION.The ability of bacteria to attach to surface and develop into a biofilm has been of considerable interest to food industry.Electrostatic, Lifhistz-van der Waals and Lewis acid-base forces are usually considered responsible for the interactions at the interface of the bacterial adhesion.The study of microbial adhesion thermodynamic is important because it represents the reflection of microbial surface and food processing surface physicochemical characteristics.This review examines the most important aspects involved in bacterial attachment to a surface with emphases in thermodynamics of adhesion process.

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