Bacteria have physicochemical surface properties which depend on the chemical composition of
the cell surface. These characters proceed from several type of physicochemical interactions and
are involved in attachment processes of microorganisms to surfaces. Thus they are of interest in
several areas, as biomedicine, formation of biofilms and adhesion to apolar surfaces.
Moreover, food matrix are complex heterogeneous media, which structure settles on interaction
forces between molecules (van der Waals, electrostatic or structural forces…). When bacteria are
present in a matrix, it is probable that their surface interacts with the other constituents. So far, few
studies have mentioned this subject.
In order to understand the involvement of cells surface properties in a food matrix, the effect of
surface properties of lactic bacteria on the stability of model emulsions were studied. The results
showed that the choice of a bacterium according to its surface properties may have a strong impact
on the stability and on the behavior of an emulsion
