Aspectos coloidais da adesão de micro-organismos

Emiliane Andrade Araújo, Nélio José de Andrade, Antônio Fernandes de Carvalho, Afonso Mota Ramos, Cleuber Antônio de Sá Silva, Luis Henrique Mendes da Silva
2010 Química Nova  
Recebido em 17/11/09; aceito em 21/4/10; publicado na web em 1/9/10 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
more » ... he 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.
doi:10.1590/s0100-40422010000900022 fatcat:hwzanguoorfipf3n363npe5x6m