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Viscous flow during food processing can reduce bacterial adhesion and break apart bacterial chains. Chain rupture may help preserve adhesive functions by reducing stress on individual cells.

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Area of Science:

  • Microbiology and Food Science
  • Biophysics and Fluid Dynamics

Background:

  • Food and ferment manufacturing processes like spray-drying expose bacteria to viscous stresses.
  • Bacterial adhesion is crucial for functionality but can be affected by physical forces.
  • Lactobacillus rhamnosus GG (LGG) utilizes pili for strong adhesion to substrates like beta-lactoglobulin.

Purpose of the Study:

  • To investigate the impact of viscous flow on bacterial adhesion and cell organization.
  • To understand how shear rates in manufacturing affect bacterial cell structures and adhesive capabilities.
  • To model the relationship between fluid dynamics, surface forces, and bacterial chain integrity.

Main Methods:

  • Experimental approach using Lactobacillus rhamnosus GG (wild type) and mutant strains.
  • Application of repeated high shear-rate flows to assess changes in adhesion and cell organization.
  • Numerical and analytical modeling of Stokes equations for fluid flow around bacterial chains.

Main Results:

  • High shear rates reduced LGG WT adhesive abilities by up to 20%.
  • Bacterial chains fragmented into 2-cell chains at low shear rates and single cells at very high shear rates.
  • Modeling showed longer chains experience higher surface tractions, especially at extremities, while inner cells are protected.

Conclusions:

  • Viscous stresses in food processing can impair bacterial adhesion and disrupt cell chains.
  • Bacterial chain rupture may serve as a protective mechanism, preserving adhesive functionality.
  • Hydrodynamic interactions within chains influence the distribution of forces on individual cells.