Adhesiveness and hydrophobicity of food spoilage yeasts

Erna Storgårds, F. Schreiber, Riikka Juvonen

    Research output: Contribution to conferenceConference articleScientific


    Yeasts are spoilage organisms in many food processing industries, where they may grow as biofilms on surfaces of process equipment. Relevant information about the adhesion characteristics of food spoilage yeasts is needed to be able to efficiently prevent the early stages of biofilm formation by control of process parameters. Hydrophobicity has been found to affect attachment of microbial cells to solid surfaces. In this study, the adhesiveness and hydrophobicity of yeast cells isolated from food production processes was investigated. A trend between strong hydrophobicity and high adhesion rate could be observed. The most hydrophobic yeast strains belonged to the species Candida intermedia, Rhodotorula mucilaginosa and Zygosaccharomyces rouxii, whereas the most adhesive strains belonged to the same species and in addition to Trichosporon asahii. However, a clear correlation between adhesion and hydrophobicity could not be shown. Probably other cell surface properties in addition to hydrophobicity also affect the adhesion rate of yeast cells to surfaces.
    Original languageEnglish
    Publication statusPublished - 2004
    MoE publication typeNot Eligible
    Event1st European Conference on Biofilms – Prevention of Microbial Adhesion - Osnabrück, Germany
    Duration: 31 Mar 20042 Apr 2004


    Conference1st European Conference on Biofilms – Prevention of Microbial Adhesion


    Dive into the research topics of 'Adhesiveness and hydrophobicity of food spoilage yeasts'. Together they form a unique fingerprint.

    Cite this