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    Parameters influencing adsorption of Paraburkholderia phytofirmans PsJN onto bentonite, silica and talc for microbial inoculants

    Year: 2017

    Journal: Appl. Clay Sci., Volume 141, JUN, page 138–145

    Authors: Bejarano, Ana; Sauer, Ursula; Mitter, Birgit; Preininger, Claudia

    Organizations: Austrian Research Promotion Agency (FFG) [841922]

    Keywords: Paraburkholderia phytofirmans PsJN; PGPB; Adsorption; Bentonite; Silica; Talc

    The aim of this study was to evaluate the mineral carriers bentonite, silica and talc as potential supports for immobilization of the plant growth promoting bacterium Paraburkholderia phytofirmans PsJN, and determine the factors influencing bacterial adsorption to provide stable and efficient microbial inoculants for use in the field. Results reveal that adsorption of PsJN depends on pH, the number of immobilized cells decreasing from pH 5.5 to 9. Zeta potential measurements indicated that the surface charge of the carrier had certain, but not major influence on bacteria immobilization. The amount of Mg2+ contained in the carrier was a key feature, determining the extent of immobilization of PsJN in buffer (talc> bentonite> silica). Moreover, we evaluated the hydrophobicity and its influence on adsorption of PsJN by measuring the contact angle and the number of adsorbed bacterial cells. Highest number of bacterial cells was found on talc, the most hydrophobic material of the three tested ones (bentonite: 3.8 x 10(9) CFU g(-1); silica: 3.0 x 10(9) CFU g(-1); talc: 1.4 x 10(10) CFU g(-1)). By contrast, similar immobilization capacity was observed on the three materials, when bacteria culturing and bacteria adsorption were performed in a single step. This might be related to the fact that during culturing biofilm is formed as a result of clonal growth of initially attached bacteria, rather than the recruitment of planktonic cells. Altogether, the important factors for adsorption in buffer (pH 5.5) appeared to be mainly the electrostatic and hydrophobic interactions. (C) 2017 Elsevier B.V. All rights reserved.
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