Diversity of the surface properties of Lactococci and consequences on adhesion to food components-Reference-Cited by-同舟云学术

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Diversity of the surface properties of Lactococci and consequences on adhesion to food components

Published:2006-10 Issue:2 Volume:52 Page:149-153
ISSN:0927-7765
Container-title:Colloids and Surfaces B: Biointerfaces
language:en
Short-container-title:Colloids and Surfaces B: Biointerfaces

Author:

Ly M.H.,Vo N.H.,Le T.M.,Belin J.-M.,Waché Y.

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Physical and Theoretical Chemistry,Surfaces and Interfaces,General Medicine,Biotechnology

Reference39 articles.

1. Microbial adhesion to solvents: a novel method to determine the electron-donor/electron-acceptor or Lewis acid-base properties of microbial cells

2. The influence of cell and substratum surface hydrophobicities on microbial attachment

3. The DLVO theory in microbial adhesion

4. Determination of the van der Waals, electron donor and electron acceptor surface tension components of static Gram-positive microbial biofilms

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