Cell surface charge and hydrophobic

枯草芽孢杆菌、大肠杆菌 0157:H7、单核细胞增生李斯特菌、<br>鼠伤寒沙门氏菌、粘质沙雷菌、金黄色葡萄球菌和表皮葡萄球菌的细胞表面电荷和疏水性<br>通过碳氢化合物粘附、疏水相互作用和静电相互作用色谱法测定。<br>将表面电荷和疏水性与<br>细菌对肉表面的初始附着值和附着率进行比较。<br>细菌细胞表面的相对负电荷与瘦牛肉肌肉 (r2 = 0.885) 和脂肪组织 (r2 = 0.777) 的初始附着之间存在线性相关性。<br>疏水性仅与脂肪组织的附着密切相关。每个的相对疏水性<br>细菌取决于具体的测定方法，<br>方法之间存在很大差异。

Cell surface charge and hydrophobicity of Bacillus subtilis, Escherichia coli 0157:H7, Listeria monocytogenes,Salmonella typhimurium, Serratia marcescens, Staphylococcus aureus, and Staphylococcus epidermidiswere determined by hydrocarbon adherence, hydrophobic interaction, and electrostatic interaction chromatography.Surface charge and hydrophobicity were compared with the initial attachment values and rates ofattachment of the bacteria to meat surfaces. There was a linear correlation between the relative negative chargeon the bacterial cell surface and initial attachment to lean beef muscle (r2 = 0.885) and fat tissue (r2 = 0.777).Hydrophobicity correlated well with attachment to fat tissue only. The relative hydrophobicity of eachbacterium was dependent on the specific method of determination, with wide variations noted betweenmethods.<br>

枯草芽孢杆菌、大肠杆菌0157:H7、单核细胞增生李斯特菌、鼠伤寒沙门氏菌、粘质沙雷氏菌、金黄色葡萄球菌和表皮葡萄球菌通过烃粘附、疏水相互作用和静电相互作用色谱测定。将表面电荷和疏水性与初始附着值和附着速率进行比较细菌附着在肉的表面。相对负电荷之间呈线性相关在细菌细胞表面和最初附着于瘦牛肉肌(r2 = 0.885)和脂肪组织(r2 = 0.777)上。疏水性仅与脂肪组织的附着有很好的相关性。每一种的相对疏水性细菌依赖于特定的测定方法，两者之间差异很大方法。