# Evaluation of the Adhesive Potential of Bacteria Isolated from Meat-Related Sources
###### Abstract  
Microbial adhesion constitutes the transition of microorganisms from a planktonic mode to a static one. It promotes the formation of biofilm which is responsible for spoilage, foodborne diseases, and corrosion in the food processing industry. In this study, the adhesive potential of fourteen meat-borne bacterial isolates belonging to seven different genera was investigated. All strains were found able to colonize polystyrene surfaces with different levels of firmness. Significant variations were determined in assays of bacterial hydrophobicity and motility. Among the 14 strains, _Pseudomonas frayi_, _Aeromonas salmonicida_ II, _Serratia liquefaciens_, _Citrobacter branki_, _Pseudomonas putida_, and _Aeromonas veronii_ had a strong hydrophobic force, while the isolates of _Lactobacillus_ genus showed the most hydrophilic property. In terms of motility, _Citrobacter branki_ and _Escherichia coli_ exhibited exceptional swarming and swimming abilities, whilst conservatively weak performances were observed in the _Lactobacillus_ strains. Furthermore, the majority of the isolates were predominantly electron donors and weak electron acceptors. Overall, a high level of correlation was observed between biofilm-forming ability with cell surface hydrophobicity and Lewis acid-base properties, whereas the contribution of motility in bacterial adhesion could not be confirmed. Research on the adhesive performance of foodborne bacteria is potentially conducive to developing novel control strategies, such as food processing equipment with specific surfaces, not facilitating attachment.  
biofilm; adhesion; motility; hydrophobicity; isolates +
Footnote †: journal: Medical  
by _Escherichia coli_. Further, it contains species such as _Aeromonas_ and _Serratia_ as frequently mentioned spoilage organisms in various food products [7; 8]. _Pseudomonas_, belonging to the family Pseudomonasaceae, consists of some spoilage strains that also arouse primary attention in the food industry [9]. It is known that the bacterial effects are performed through cross-contamination caused by the presence of biofilms. Among the bacteria mentioned above, _Pseudomonas_ spp. and _Escherichia coli_ have been the protagonists in numerous reports regard to their adhesive ability on various contact surfaces [10; 11]. However, few studies have been conducted on adhesion with the other bacteria; in addition, the relationship between biofilm-forming capacity and cell surface characteristics has not yet been evaluated. For the reasons mentioned above, fourteen isolates from meat-related sources, with _Pseudomonas_, _Aeromonas_, _Serratia_ spp., and _Escherichia coli_ were investigated in the present study.  
The aim of this study was thus (i) to determine the adhesive performance of fourteen isolates from meat-borne sources and characterize individually their cell properties, including surface hydrophobicity, swimming and swarming motility, and electron-donor/electron-acceptor properties; (ii) to inquire into the general relationship between adhesion ability and cell surface characteristics. The study aims to enrich the theoretical framework of microbial biofilm formation and provide potential information for the further development of bacterial control strategies.