The hydrophobicity of enterobacteria and their co-aggregation with Enterococcus faecalis isolated from Serbian cheese

In this paper, we investigated the hydrophobicity, ability to adhere to solvents and the pig epithelium and co-aggregation of members of family Enterobacteriaceae and Enterococcus faecalis KGPMF 49. The bacteria used in this study were isolated from traditionally made autochthonous cheese from South...

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Bibliographic Details
Published in:Bioscience of Microbiota, Food and Health Food and Health, 2020, Vol.39(4), pp.227-233
Main Authors: MLADENOVIĆ, Katarina G, GRUJOVIĆ, Mirjana Ž, NIKODIJEVIĆ, Danijela D, ČOMIĆ, Ljiljana R
Format: Article
Language:English
Subjects:
Acetic acid
adhesion properties
Agglomeration
autochthonous cheese
Bacteria
Cheese
Chloroform
Dairy products
E coli
enterobacteria
Enterococcus faecalis
Epithelium
Ethyl acetate
Hydrophobicity
Klebsiella
Solvents
Xylene
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Summary:In this paper, we investigated the hydrophobicity, ability to adhere to solvents and the pig epithelium and co-aggregation of members of family Enterobacteriaceae and Enterococcus faecalis KGPMF 49. The bacteria used in this study were isolated from traditionally made autochthonous cheese from Southeastern Serbia (Sokobanja). The percentage of adhered bacteria was different in three solvents (chloroform, ethyl acetate and xylene). The highest percentage was detected in the presence of chloroform, and the lowest percentage was detected in the presence of xylene (chloroform < ethyl acetate < xylene). A different degree of co-aggregation of enterobacteria with E. faecalis KGPMF 49 was observed. Klebsiella ornithinolytica KGPMF 8 demonstrated the highest percentage of co-aggregation with E. faecalis KGPMF49 (32.29%). Klebsiella pneumoniae KGPMF 13, K. ornithinolytica KGPMF 9 and Serratia marcescens biogp 1 KGPMF 19 were found to have the ability to adhere to the pig epithelium, whereas Escherichia coli KGPMF 22 showed no such ability. The ability to co-aggregate with other species and the ability to adhere to the pig epithelium are very important characteristics of the isolated bacteria.
ISSN:2186-3342
2186-6953
2186-3342
DOI:10.12938/bmfh.2020-004