title: Coaggregation between Rhodococcus and Acinetobacter strains isolated from the food industry.
abstract: In this study, coaggregation interactions between Rhodococcus and Acinetobacter strains isolated from food-processing surfaces were characterized. Rhodococcus sp. strain MF3727 formed intrageneric coaggregates with Rhodococcus sp. strain MF3803 and intergeneric coaggregates with 2 strains of Acinetobacter calcoaceticus (MF3293, MF3627). Stronger coaggregation between A. calcoaceticus MF3727 and Rhodococcus sp. MF3293 was observed after growth in batch culture at 30 °C than at 20 °C, after growth in tryptic soy broth than in liquid R2A medium, and between cells in exponential and early stationary phases than cells in late stationary phase. The coaggregation ability of Rhodococcus sp. MF3727 was maintained even after heat and Proteinase K treatment, suggesting its ability to coaggregate was protein independent whereas the coaggregation determinants of the other strains involved proteinaceous cell-surface-associated polymers. Coaggregation was stable at pH 5-9. The mechanisms of coaggregation among Acinetobacter and Rhodococcus strains bare similarity to those displayed by coaggregating bacteria of oral and freshwater origin, with respect to binding between proteinaceous and nonproteinaceous determinants and the effect of environmental factors on coaggregation. Coaggregation may contribute to biofilm formation on industrial food surfaces, protecting bacteria against cleaning and disinfection.
authors.affiliation: a Nofima, The Norwegian Institute of Food, Fishery and Aquaculture Research, P.O. Box 210, N-1431 Aas, Norway.
authors.forename: Trond
authors.initials: T
authors.lastname: Møretrø
authors.affiliation: a Nofima, The Norwegian Institute of Food, Fishery and Aquaculture Research, P.O. Box 210, N-1431 Aas, Norway.|b Norwegian University of Life Sciences, Aas, Norway.
authors.forename: Shahab
authors.initials: S
authors.lastname: Sharifzadeh
authors.affiliation: a Nofima, The Norwegian Institute of Food, Fishery and Aquaculture Research, P.O. Box 210, N-1431 Aas, Norway.
authors.forename: Solveig
authors.initials: S
authors.lastname: Langsrud
authors.affiliation: a Nofima, The Norwegian Institute of Food, Fishery and Aquaculture Research, P.O. Box 210, N-1431 Aas, Norway.
authors.forename: Even
authors.initials: E
authors.lastname: Heir
authors.affiliation: c The University of Michigan, School of Public Health, Department of Epidemiology, Ann Arbor, Michigan, USA.
authors.forename: Alexander H
authors.initials: AH
authors.lastname: Rickard
mesh_terms: D000150:Acinetobacter / Q000302:isolation & purification / Q000502:physiology*; D001422:Bacterial Adhesion; D019649:Food Industry; D005516:Food Microbiology; D005618:Fresh Water / Q000382:microbiology; D006358:Hot Temperature; D012240:Rhodococcus / Q000302:isolation & purification / Q000502:physiology*
keywords: adhérence de cellule à cellule; biofilm; cell–cell adhesion; coaggregation; coagrégation; lectin; lectine