Kinetic adhesion of bacterial cells to sand: Cell surface properties and adhesion rate

Correlation between microbial surface thermodynamics using the extended DLVO (XDLVO) theory and kinetic adhesion of various bacterial cells to sand was investigated. Two experimental setups were utilized. Adhesion tests were conducted in batch reactors with slow agitation. Also, bacteria were circulated through small sand columns in a closed loop and the results were analyzed with a simple model which accounted for the rate of the adhesion phenomena (omega) in h(-1)) and adhesion percentage. Cells surface properties were derived from contact angle measurements. The wicking method was utilized to characterize the sand. Zeta potentials were measured for the sand and the cells. Kinetic of bacterial retention by the porous media was largely influenced by the electrostatic interactions which are correlated with to from the model (R-2 =0.71). Negative zeta potentials resulted in electrostatic repulsions occurring between the sand and the bacterial cells which in result delayed bacterial adhesion. While no correlation was found between the adhesion percentage and the total interaction energy calculated with the XDLVO theory the respective behavior of hydrophobic and hydrophilic bacteria as well as the importance of electrostatic interactions was evidenced. All the bacterial strains studied adhered more in the column experiments than in the adhesion tests, presumably due to enhanced collision efficiency and wedging in porous media, while filtration could be ignored except for the larger Bacillus strains. Approximate XDLVO calculations due to solid surface nanoscale roughness, retention in a secondary minimum and population heterogeneity are discussed. Our results obtained with a large variety of different physicochemical bacterial strains highlights the influence of both surface thermodynamics and porous media related effects as well as the limits of using the XDLVO theory for evaluating bacterial retention through porous media. (C) 2007 Elsevier B.V. All rights reserved.