Adhesion of Bacillus subtilis on the surface of pectin-calcium gel

Abstract

Pectin-calcium gels obtained based on pectins of callus cultures are able to adhere to the surface of cells of Gram-positive bacteria Bacillus subtilis to various degrees and this is thanks to the structural features of pectin. Rapid adhesion of the cells to gels obtained from the pectin of Tanacetum vulgare (TVC) callus cultures is associated with a high content of the linear region in the carbohydrate chain of pectin, a high molecular weight, and a low degree of methyl etherification of pectin. The number of adherent cells on the surface of gels obtained from pectins of Silene vulgaris callus cultures (SVC), TVC, and Lemna minor (LMC) after 8 h of incubation was close, whereas the number of cells was minimal on a gel produced using the pectin of Silene tatarica (STC) callus culture. This was due to the higher degree of methyl etherification of STC pectin (45%) compared to other pectins (4-12%). The adhesion rate constant (k) of B. subtilis for TCV gel during the first 120 min was the highest in comparison with other gels; the k value for SVC, STC and LMC gels was similar. The lowest level of k was characteristic for the gel from commercial apple pectin. The obtained data can beused for the production of gels with adhesive and antiadhesive properties.