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Title: Influence of cell surface characteristics on adhesion of Saccharomyces cerevisiae to the biomaterial hydroxylapatite
Authors: White, Jane S.
Walker, Graeme M.
Affiliation: University of Abertay Dundee. School of Contemporary Sciences
Keywords: Hydroxylapatite
Cell adhesion
Surface properties
Issue Date: Feb-2011
Publisher: Springer Verlag
Type: Journal Article
Refereed: peer-reviewed
Rights: This is the author's final version of this article. Published version(c)Springer Verlag, available from DOI: 10.1007/s10482-010-9477-6. The original publication is available at www.springerlink.com
Citation: White, J.S. and Walker, G.M. 2011. Influence of cell surface characteristics on adhesion of Saccharomyces cerevisiae to the biomaterial hydroxylapatite. Antonie van Leeuwenhoek. 99(2): pp.201-209. Available from DOI: 10.1007/s10482-010-9477-6
Abstract: The influence of the physicochemical properties of biomaterials on microbial cell adhesion is well known, with the extent of adhesion depending on hydrophobicity, surface charge, specific functional groups and acid–base properties. Regarding yeasts, the effect of cell surfaces is often overlooked, despite the fact that generalisations may not be made between closely related strains. The current investigation compared adhesion of three industrially relevant strains of Saccharomyces cerevisiae (M-type, NCYC 1681 and ALY, strains used in production of Scotch whisky, ale and lager, respectively) to the biomaterial hydroxylapatite (HAP). Adhesion of the whisky yeast was greatest, followed by the ale strain, while adhesion of the lager strain was approximately 10-times less. According to microbial adhesion to solvents (MATS) analysis, the ale strain was hydrophobic while the whisky and lager strains were moderately hydrophilic. This contrasted with analyses of water contact angles where all strains were characterised as hydrophilic. All yeast strains were electron donating, with low electron accepting potential, as indicated by both surface energy and MATS analysis. Overall, there was a linear correlation between adhesion to HAP and the overall surface free energy of the yeasts. This is the first time that the relationship between yeast cell surface energy and adherence to a biomaterial has been described.
URI: http://hdl.handle.net/10373/535
ISSN: 1572-9699
Appears in Collections:Science Engineering & Technology Collection

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