Auto-production of biosurfactants reverses the coffee ring effect in a bacterial system

作者：Sempels Wouter; De Dier Raf; Mizuno Hideaki; Hofkens Johan; Vermant Jan^*

来源：Nature Communications, 2013, 4(1): 1757.

DOI：10.1038/ncomms2746

The deposition of material at the edge of evaporating droplets, known as the 'coffee ring effect', is caused by a radially outward capillary flow. This phenomenon is common to a wide array of systems including colloidal and bacterial systems. The role of surfactants in counteracting these coffee ring depositions is related to the occurrence of local vortices known as Marangoni eddies. Here we show that these swirling flows are universal, and not only lead to a uniform deposition of colloids but also occur in living bacterial systems. Experiments on Pseudomonas aeruginosa suggest that the auto-production of biosurfactants has an essential role in creating a homogeneous deposition of the bacteria upon drying. Moreover, at biologically relevant conditions, intricate time-dependent flows are observed in addition to the vortex regime, which are also effective in reversing the coffee ring effect at even lower surfactant concentrations.

• 出版日期2013-4