The physicochemical surface characteristics of Brevibacterium linens

Abstract

The physicochemical surface characteristics and interfacial behavior of two strains of Brevibacterium linens (BL-MGE and BL-9174), that may enhance cheese flavor, were assessed. Cell surface hydrophobicity was determined by measuring the contact angle of a variety of polar and non-polar wetting agents on lawns of the bacterial cells. The contact angles obtained were used to calculate the cell surface free energy components γ LW, γ AB, γ + and γ −. The Lifshitz van der Waals component and the Lewis acid-base component were approximately 35 mJ m −2 and 22 mJ m −2, respectively, for both strains. Under conditions of physiological pH and low ionic strength, neither strain exhibited affinity for an octyl ligand in hydrophobic interaction chromatography. This occurred despite a favorable free energy of interfacial interaction which was attributable almost entirely to favorable acid-base interactions between cells and octyl-sepharose. The nature of surface functional groups was evaluated using X-ray photoelectron spectroscopy. Excluding H, the mean percentage of atomic fraction for C, O, N and P for BL-MGE was 57.7, 37.8, 3.9 and 0.6%, respectively and 61.0, 31.8, 7.0 and 0.2%, respectively for BL-9174.