Aspectos coloidais da adesão de micro-organismos

Detalhes bibliográficos
Autor(a) principal: Araújo,Emiliane Andrade
Data de Publicação: 2010
Outros Autores: Andrade,Nélio José de, Carvalho,Antônio Fernandes de, Ramos,Afonso Mota, Silva,Cleuber Antônio de Sá, Silva,Luis Henrique Mendes da
Tipo de documento: Artigo
Idioma: por
Título da fonte: Química Nova (Online)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422010000900022
Resumo: The ability of bacteria to attach to surface and develop into a biofilm has been of considerable interest to food industry. Electrostatic, Lifhistz-van der Waals and Lewis acid-base forces are usually considered responsible for the interactions at the interface of the bacterial adhesion. The study of microbial adhesion thermodynamic is important because it represents the reflection of microbial surface and food processing surface physicochemical characteristics. This review examines the most important aspects involved in bacterial attachment to a surface with emphases in thermodynamics of adhesion process.
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spelling Aspectos coloidais da adesão de micro-organismosbacterial adhesionbiofilmmicrobial surface thermodynamicsThe ability of bacteria to attach to surface and develop into a biofilm has been of considerable interest to food industry. Electrostatic, Lifhistz-van der Waals and Lewis acid-base forces are usually considered responsible for the interactions at the interface of the bacterial adhesion. The study of microbial adhesion thermodynamic is important because it represents the reflection of microbial surface and food processing surface physicochemical characteristics. This review examines the most important aspects involved in bacterial attachment to a surface with emphases in thermodynamics of adhesion process.Sociedade Brasileira de Química2010-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422010000900022Química Nova v.33 n.9 2010reponame:Química Nova (Online)instname:Sociedade Brasileira de Química (SBQ)instacron:SBQ10.1590/S0100-40422010000900022info:eu-repo/semantics/openAccessAraújo,Emiliane AndradeAndrade,Nélio José deCarvalho,Antônio Fernandes deRamos,Afonso MotaSilva,Cleuber Antônio de SáSilva,Luis Henrique Mendes dapor2011-01-13T00:00:00Zoai:scielo:S0100-40422010000900022Revistahttps://www.scielo.br/j/qn/ONGhttps://old.scielo.br/oai/scielo-oai.phpquimicanova@sbq.org.br1678-70640100-4042opendoar:2011-01-13T00:00Química Nova (Online) - Sociedade Brasileira de Química (SBQ)false
dc.title.none.fl_str_mv Aspectos coloidais da adesão de micro-organismos
title Aspectos coloidais da adesão de micro-organismos
spellingShingle Aspectos coloidais da adesão de micro-organismos
Araújo,Emiliane Andrade
bacterial adhesion
biofilm
microbial surface thermodynamics
title_short Aspectos coloidais da adesão de micro-organismos
title_full Aspectos coloidais da adesão de micro-organismos
title_fullStr Aspectos coloidais da adesão de micro-organismos
title_full_unstemmed Aspectos coloidais da adesão de micro-organismos
title_sort Aspectos coloidais da adesão de micro-organismos
author Araújo,Emiliane Andrade
author_facet Araújo,Emiliane Andrade
Andrade,Nélio José de
Carvalho,Antônio Fernandes de
Ramos,Afonso Mota
Silva,Cleuber Antônio de Sá
Silva,Luis Henrique Mendes da
author_role author
author2 Andrade,Nélio José de
Carvalho,Antônio Fernandes de
Ramos,Afonso Mota
Silva,Cleuber Antônio de Sá
Silva,Luis Henrique Mendes da
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Araújo,Emiliane Andrade
Andrade,Nélio José de
Carvalho,Antônio Fernandes de
Ramos,Afonso Mota
Silva,Cleuber Antônio de Sá
Silva,Luis Henrique Mendes da
dc.subject.por.fl_str_mv bacterial adhesion
biofilm
microbial surface thermodynamics
topic bacterial adhesion
biofilm
microbial surface thermodynamics
description The ability of bacteria to attach to surface and develop into a biofilm has been of considerable interest to food industry. Electrostatic, Lifhistz-van der Waals and Lewis acid-base forces are usually considered responsible for the interactions at the interface of the bacterial adhesion. The study of microbial adhesion thermodynamic is important because it represents the reflection of microbial surface and food processing surface physicochemical characteristics. This review examines the most important aspects involved in bacterial attachment to a surface with emphases in thermodynamics of adhesion process.
publishDate 2010
dc.date.none.fl_str_mv 2010-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422010000900022
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422010000900022
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv 10.1590/S0100-40422010000900022
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Química
publisher.none.fl_str_mv Sociedade Brasileira de Química
dc.source.none.fl_str_mv Química Nova v.33 n.9 2010
reponame:Química Nova (Online)
instname:Sociedade Brasileira de Química (SBQ)
instacron:SBQ
instname_str Sociedade Brasileira de Química (SBQ)
instacron_str SBQ
institution SBQ
reponame_str Química Nova (Online)
collection Química Nova (Online)
repository.name.fl_str_mv Química Nova (Online) - Sociedade Brasileira de Química (SBQ)
repository.mail.fl_str_mv quimicanova@sbq.org.br
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