1
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Yuan L, Dai H, He G, Yang Z, Jiao X. Invited review: Current perspectives for analyzing the dairy biofilms by integrated multiomics. J Dairy Sci 2023; 106:8181-8192. [PMID: 37641326 DOI: 10.3168/jds.2023-23306] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Accepted: 06/26/2023] [Indexed: 08/31/2023]
Abstract
Biofilms formed by pathogenic or spoilage microorganisms have become serious issues in the dairy industry, as this mode of life renders such microorganisms highly resistant to cleaning-in-place (CIP) procedures, disinfectants, desiccation, and other control strategies. The advent of omics techniques, especially the integration of different omics tools, has greatly improved our understanding of the features of microbial biofilms, and provided in-depth knowledge on developing effective methods that are directly against deleterious biofilms. This review provides novel insights into the single use of each omics tool and the application of multiomics tools to unravel the mechanisms of biofilm formation, specific molecular phenotypes exhibited by biofilms, and biofilm control strategies. Challenges and future perspective on the integration of omics tools for biofilm studies are also addressed.
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Affiliation(s)
- Lei Yuan
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127 China; Jiangsu Key Laboratory of Zoonoses, Yangzhou, Jiangsu, 225009 China; Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, Harbin 150030, China
| | - Hongchao Dai
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127 China
| | - Guoqing He
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, 310058 China
| | - Zhenquan Yang
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127 China.
| | - Xinan Jiao
- Jiangsu Key Laboratory of Zoonoses, Yangzhou, Jiangsu, 225009 China.
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2
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Wei Q, Wang X, Wang K, Pu H, Sun D. Formation of
Shewanella Putrefaciens
Biofilms on Nylon Film and Effects on Putrefaction of Large Yellow Croaker. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Qingyi Wei
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Academy of Contemporary Food Engineering South China University of Technology Guangzhou Higher Education Mega Center Guangzhou China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre Guangzhou China
| | - Xiaomei Wang
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Academy of Contemporary Food Engineering South China University of Technology Guangzhou Higher Education Mega Center Guangzhou China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre Guangzhou China
| | - Kaiqiang Wang
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Academy of Contemporary Food Engineering South China University of Technology Guangzhou Higher Education Mega Center Guangzhou China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre Guangzhou China
| | - Hongbin Pu
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Academy of Contemporary Food Engineering South China University of Technology Guangzhou Higher Education Mega Center Guangzhou China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre Guangzhou China
| | - Da‐Wen Sun
- School of Food Science and Engineering South China University of Technology Guangzhou China
- Academy of Contemporary Food Engineering South China University of Technology Guangzhou Higher Education Mega Center Guangzhou China
- Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre Guangzhou China
- Food Refrigeration and Computerized Food Technology (FRCFT), Agriculture and Food Science Centre University College Dublin National University of Ireland, Belfield Dublin 4 Ireland
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3
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Dhivya R, Rajakrishnapriya VC, Sruthi K, Chidanand DV, Sunil CK, Rawson A. Biofilm combating in the food industry: Overview, non‐thermal approaches, and mechanisms. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16282] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- R. Dhivya
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - V. C. Rajakrishnapriya
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - K. Sruthi
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - D. V. Chidanand
- Industry Academia Cell National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - C. K. Sunil
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) ‐ Thanjavur Thanjavur India
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4
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Potential spoilage of extended shelf-life (ESL) milk by Bacillus subtilis and Bacillus velezensis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112487] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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5
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Sadiq FA, Flint S. Dairy strains of Anoxybacillus flavithermus inhibit lipase production by Geobacillus stearothermophilus. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104996] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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Munsch-Alatossava P, Alatossava T. Potential of N 2 Gas Flushing to Hinder Dairy-Associated Biofilm Formation and Extension. Front Microbiol 2020; 11:1675. [PMID: 32849349 PMCID: PMC7399044 DOI: 10.3389/fmicb.2020.01675] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Accepted: 06/26/2020] [Indexed: 11/13/2022] Open
Abstract
Worldwide, the dairy sector remains of vital importance for food production despite severe environmental constraints. The production and handling conditions of milk, a rich medium, promote inevitably the entrance of microbial contaminants, with notable impact on the quality and safety of raw milk and dairy products. Moreover, the persistence of high concentrations of microorganisms (especially bacteria and bacterial spores) in biofilms (BFs) present on dairy equipment or environments constitutes an additional major source of milk contamination from pre- to post-processing stages: in dairies, BFs represent a major concern regarding the risks of disease outbreaks and are often associated with significant economic losses. One consumption trend toward "raw or low-processed foods" combined with current trends in food production systems, which tend to have more automation and longer processing runs with simultaneously more stringent microbiological requirements, necessitate the implementation of new and obligatory sustainable strategies to respond to new challenges regarding food safety. Here, in light of studies, performed mainly with raw milk, that considered dominant "planktonic" conditions, we reexamine the changes triggered by cold storage alone or combined with nitrogen gas (N2) flushing on bacterial populations and discuss how the observed benefits of the treatment could also contribute to limiting BF formation in dairies.
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Affiliation(s)
| | - Tapani Alatossava
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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7
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8
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Yuan L, Sadiq FA, Burmølle M, Wang NI, He G. Insights into Psychrotrophic Bacteria in Raw Milk: A Review. J Food Prot 2019; 82:1148-1159. [PMID: 31225978 DOI: 10.4315/0362-028x.jfp-19-032] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
HIGHLIGHTS Levels of psychrotrophic bacteria in raw milk are affected by to habitats and farm hygiene. Biofilms formed by psychrotrophic bacteria are persistent sources of contamination. Heat-stable enzymes produced by psychrotrophic bacteria compromise product quality. Various strategies are available for controlling dairy spoilage caused by psychrotrophic bacteria.
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Affiliation(s)
- Lei Yuan
- 1 College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China.,2 Section of Microbiology, Department of Biology, University of Copenhagen, Copenhagen 2100, Denmark
| | - Faizan A Sadiq
- 3 School of Food Science and Technology, Jiangnan University, Wuxi 214122, People's Republic of China
| | - Mette Burmølle
- 2 Section of Microbiology, Department of Biology, University of Copenhagen, Copenhagen 2100, Denmark
| | - N I Wang
- 1 College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
| | - Guoqing He
- 1 College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China
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9
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Karaca B, Buzrul S, Coleri Cihan A. Anoxybacillus and Geobacillus biofilms in the dairy industry: effects of surface material, incubation temperature and milk type. BIOFOULING 2019; 35:551-560. [PMID: 31273998 DOI: 10.1080/08927014.2019.1628221] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/11/2023]
Abstract
Anoxybacillus (A. flavithermus, A. kamchatkensis subsp. asachharedens, A. caldiproteolyticus and A. tepidamans) and Geobacillus (two strains of G. thermodenitrificans, G. thermoglucosidans and G. vulcanii) isolates and reference strains in whole milk were evaluated for their biofilm production on six different abiotic surfaces. G. thermodenitrificans DSM 465T had the highest cell counts (>4 log10 CFU cm-2) on glass and stainless steel (SS) at 55 and 65 °C, respectively. G. thermodenitrificans D195 had the highest counts on SS at 55 °C (>5 log10 CFU cm-2) and polyvinyl chloride (PVC) at 65 °C (>4 log10 CFU cm-2), indicating the existence of strain variation. The ideal surfaces for all strains were SS and glass at 55 °C, but their preferences were polystyrene and SS at 65 °C. Moreover, Anoxybacillus members were more prone to form biofilms in skim milk than in semi-skim and whole milk, whereas the results were the opposite for Geobacillus. Both the attachment and sporulation of Geobacillus in whole milk was higher than in semi-skim or skim milk. This study proposes that the surface material, temperature and milk type had a cumulative effect on biofilm formation.
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Affiliation(s)
- Basar Karaca
- Department of Biology, Faculty of Science, Ankara University , Ankara Turkey
| | - Sencer Buzrul
- Department of Food Engineering, Faculty of Engineering and Architecture, Konya Food and Agriculture University , Konya , Turkey
| | - Arzu Coleri Cihan
- Department of Biology, Faculty of Science, Ankara University , Ankara Turkey
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10
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Ostrov I, Sela N, Belausov E, Steinberg D, Shemesh M. Adaptation of Bacillus species to dairy associated environment facilitates their biofilm forming ability. Food Microbiol 2019; 82:316-324. [PMID: 31027789 DOI: 10.1016/j.fm.2019.02.015] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2018] [Revised: 02/17/2019] [Accepted: 02/28/2019] [Indexed: 12/22/2022]
Abstract
Biofilm-forming Bacillus species are often involved in contamination of dairy products and therefore present a major microbiological challenge in the field of food quality and safety. In this study, we sequenced and analyzed the genomes of milk- and non-milk-derived Bacillus strains, and evaluated their biofilm-formation potential in milk. Unlike non-dairy Bacillus isolates, the dairy-associated Bacillus strains were characterized by formation of robust submerged and air-liquid interface biofilm (pellicle) during growth in milk. Moreover, genome comparison analysis revealed notable differences in putative biofilm-associated determinants between the dairy and non-dairy Bacillus isolates, which correlated with biofilm phenotype. These results suggest that biofilm formation by Bacillus species might represent a presumable adaptation strategy to the dairy environment.
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Affiliation(s)
- Ievgeniia Ostrov
- Department of Food Sciences, Institute for Postharvest Technology and Food Sciences, Agricultural Research Organization (ARO) the Volcani Center, Rishon LeZion, Israel; Biofilm Research Laboratory, Hebrew University - Hadassah, Jerusalem, Israel.
| | - Noa Sela
- Department of Plant Pathology and Weed Research, ARO, The Volcani Center, Rishon LeZion, Israel.
| | - Eduard Belausov
- Department of Ornamental Plants and Agricultural Biotechnology, ARO, The Volcani Center, Rishon LeZion, Israel.
| | - Doron Steinberg
- Biofilm Research Laboratory, Hebrew University - Hadassah, Jerusalem, Israel.
| | - Moshe Shemesh
- Department of Food Sciences, Institute for Postharvest Technology and Food Sciences, Agricultural Research Organization (ARO) the Volcani Center, Rishon LeZion, Israel.
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11
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Yuan L, Sadiq FA, Liu TJ, Li Y, Gu JS, Yang HY, He GQ. Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes. J Zhejiang Univ Sci B 2018; 19:630-642. [PMID: 30070086 DOI: 10.1631/jzus.b1700352] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The storage and transportation of raw milk at low temperatures promote the growth of psychrotrophic bacteria and the production of thermo-stable enzymes, which pose great threats to the quality and shelf-life of dairy products. Though many studies have been carried out on the spoilage potential of psychrotrophic bacteria and the thermo-stabilities of the enzymes they produce, further detailed studies are needed to devise an effective strategy to avoid dairy spoilage. The purpose of this study was to explore the spoilage potential of psychrotrophic bacteria from Chinese raw milk samples at both room temperature (28 °C) and refrigerated temperature (7 °C). Species of Yersinia, Pseudomonas, Serratia, and Chryseobacterium showed high proteolytic activity. The highest proteolytic activity was shown by Yersinia intermedia followed by Pseudomonas fluorescens (d). Lipolytic activity was high in isolates of Acinetobacter, and the highest in Acinetobacter guillouiae. Certain isolates showed positive β-galactosidase and phospholipase activity. Strains belonging to the same species sometimes showed markedly different phenotypic characteristics. Proteases and lipases produced by psychrotrophic bacteria retained activity after heat treatment at 70, 80, or 90 °C, and proteases appeared to be more heat-stable than lipases. For these reasons, thermo-stable spoilage enzymes produced by a high number of psychrotrophic bacterial isolates from raw milk are of major concern to the dairy industry. The results of this study provide valuable data about the spoilage potential of bacterial strains in raw milk and the thermal resistance of the enzymes they produce.
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Affiliation(s)
- Lei Yuan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Faizan A Sadiq
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tong-Jie Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yang Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jing-Si Gu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Huan-Yi Yang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Guo-Qing He
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
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12
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Yuan L, Sadiq FA, Burmølle M, Liu T, He G. Insights into Bacterial Milk Spoilage with Particular Emphasis on the Roles of Heat-Stable Enzymes, Biofilms, and Quorum Sensing. J Food Prot 2018; 81:1651-1660. [PMID: 30207500 DOI: 10.4315/0362-028x.jfp-18-094] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Milk spoilage caused by psychrotrophic bacteria and their heat-stable enzymes is a serious challenge for the dairy industry. In many studies, spoilage has been explored based on the simplistic view of undesirable enzymes produced by planktonic cells. Recently, biofilms and quorum sensing (QS) have been suggested as important factors in the deterioration of milk, which opens new avenues for investigation of the processes and challenges. Production and heat stability of enzymes are enhanced in biofilms, mainly because of inherent differences in physiological states and protective shielding by extracellular polymeric substances. QS plays a key role in modulating expression of hydrolytic enzymes and biofilm formation. To date, few studies have been conducted to investigate the complex interplays of enzyme production, biofilm formation, and QS. This review provides novel insights into milk spoilage with particular emphasis on the roles of biofilms and QS and summarizes potential effective strategies for controlling the spoilage of milk.
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Affiliation(s)
- Lei Yuan
- 1 College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China; and
| | - Faizan A Sadiq
- 1 College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China; and
| | - Mette Burmølle
- 2 Section of Microbiology, Department of Biology, University of Copenhagen, Copenhagen 2100, Denmark
| | - Tongjie Liu
- 1 College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China; and
| | - Guoqing He
- 1 College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China; and
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13
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Kuhn E, Meunier-Goddik L, Waite-Cusic JG. Effect of leaving milk trucks empty and idle for 6 h between raw milk loads. J Dairy Sci 2018; 101:1767-1776. [DOI: 10.3168/jds.2017-13387] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Accepted: 10/18/2017] [Indexed: 11/19/2022]
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14
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Propensity for biofilm formation by aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders. Int J Food Microbiol 2017; 262:89-98. [DOI: 10.1016/j.ijfoodmicro.2017.09.015] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Revised: 07/27/2017] [Accepted: 09/24/2017] [Indexed: 02/08/2023]
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15
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Ben-Ishay N, Oknin H, Steinberg D, Berkovich Z, Reifen R, Shemesh M. Enrichment of milk with magnesium provides healthier and safer dairy products. NPJ Biofilms Microbiomes 2017; 3:24. [PMID: 29038735 PMCID: PMC5636824 DOI: 10.1038/s41522-017-0032-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2017] [Revised: 09/12/2017] [Accepted: 09/18/2017] [Indexed: 12/13/2022] Open
Abstract
Biofilms on the surfaces of milk-processing equipment are often a major source of contamination of dairy products. Members of the genus Bacillus appear to be among the most commonly found bacteria in dairy farms and processing plants. Bacillus species may thrive in dairy farm equipment and in dairy products since they can form robust biofilms during growth within milk. We found that fortification of milk with magnesium mitigated biofilm formation by Bacillus species, and thus could notably reduce dairy product spoilage. We also show that the mode of action of Mg2+ ions is specific to inhibition of transcription of genes involved in biofilm formation. Our further findings indicate that in the presence of Mg2+ bacterial cells are hypersensitive to the heat pasteurization applied during milk processing. Additionally, we demonstrated that enrichment of milk with magnesium improved technological properties of milk products such as soft cheeses. Finally, we report that there is a notable increase in the intestinal bioavailability potential of magnesium from supplemented milk compared with that from non-supplemented milk.
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Affiliation(s)
- Noa Ben-Ishay
- Department of Food Quality and Safety, Institute of Postharvest Technology and Food Sciences, Agricultural Research Organization (ARO) the Volcani Center, 7528809 Rishon LeZion, Israel.,The Robert H. Smith Faculty of Agriculture, Food and Environment, Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, 76100 Rehovot, Israel
| | - Hilla Oknin
- Department of Food Quality and Safety, Institute of Postharvest Technology and Food Sciences, Agricultural Research Organization (ARO) the Volcani Center, 7528809 Rishon LeZion, Israel.,Biofilm Research Laboratory, Institute of Dental Sciences, Faculty of Dental Medicine, Hebrew University-Hadassah, Jerusalem, Israel
| | - Doron Steinberg
- Biofilm Research Laboratory, Institute of Dental Sciences, Faculty of Dental Medicine, Hebrew University-Hadassah, Jerusalem, Israel
| | - Zipi Berkovich
- The Robert H. Smith Faculty of Agriculture, Food and Environment, Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, 76100 Rehovot, Israel
| | - Ram Reifen
- The Robert H. Smith Faculty of Agriculture, Food and Environment, Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, 76100 Rehovot, Israel
| | - Moshe Shemesh
- Department of Food Quality and Safety, Institute of Postharvest Technology and Food Sciences, Agricultural Research Organization (ARO) the Volcani Center, 7528809 Rishon LeZion, Israel
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16
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17
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Extracellular Lipase and Protease Production from a Model Drinking Water Bacterial Community Is Functionally Robust to Absence of Individual Members. PLoS One 2015; 10:e0143617. [PMID: 26599415 PMCID: PMC4657875 DOI: 10.1371/journal.pone.0143617] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2015] [Accepted: 11/06/2015] [Indexed: 12/13/2022] Open
Abstract
Bacteria secrete enzymes into the extracellular space to hydrolyze macromolecules into constituents that can be imported for microbial nutrition. In bacterial communities, these enzymes and their resultant products can be modeled as community property. Our goal was to investigate the impact of individual community member absence on the resulting community production of exoenzymes (extracellular enzymes) involved in lipid and protein hydrolysis. Our model community contained nine bacteria isolated from the potable water system of the International Space Station. Bacteria were grown in static conditions individually, all together, or in all combinations of eight species and exoproduct production was measured by colorimetric or fluorometric reagents to assess short chain and long chain lipases, choline-specific phospholipases C, and proteases. The exoenzyme production of each species grown alone varied widely, however, the enzyme activity levels of the mixed communities were functionally robust to absence of any single species, with the exception of phospholipase C production in one community. For phospholipase C, absence of Chryseobacterium gleum led to increased choline-specific phospholipase C production, correlated with increased growth of Burkholderia cepacia and Sphingomonas sanguinis. Because each individual species produced different enzyme activity levels in isolation, we calculated an expected activity value for each bacterial mixture using input levels or known final composition. This analysis suggested that robustness of each exoenzyme activity is not solely mediated by community composition, but possibly influenced by bacterial communication, which is known to regulate such pathways in many bacteria. We conclude that in this simplified model of a drinking water bacterial community, community structure imposes constraints on production and/or secretion of exoenzymes to generate a level appropriate to exploit a given nutrient environment.
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18
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Liu YJ, Xie J, Zhao LJ, Qian YF, Zhao Y, Liu X. Biofilm Formation Characteristics of Pseudomonas lundensis Isolated from Meat. J Food Sci 2015; 80:M2904-10. [PMID: 26551486 DOI: 10.1111/1750-3841.13142] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2015] [Accepted: 10/05/2015] [Indexed: 12/20/2022]
Abstract
Biofilms formations of spoilage and pathogenic bacteria on food or food contact surfaces have attracted increasing attention. These events may lead to a higher risk of food spoilage and foodborne disease transmission. While Pseudomonas lundensis is one of the most important bacteria that cause spoilage in chilled meat, its capability for biofilm formation has been seldom reported. Here, we investigated biofilm formation characteristics of P. lundensis mainly by using crystal violet staining, and confocal laser scanning microscopy (CLSM). The swarming and swimming motility, biofilm formation in different temperatures (30, 10, and 4 °C) and the protease activity of the target strain were also assessed. The results showed that P. lundensis showed a typical surface-associated motility and was quite capable of forming biofilms in different temperatures (30, 10, and 4 °C). The strain began to adhere to the contact surfaces and form biofilms early in the 4 to 6 h. The biofilms began to be formed in massive amounts after 12 h at 30 °C, and the extracellular polysaccharides increased as the biofilm structure developed. Compared with at 30 °C, more biofilms were formed at 4 and 10 °C even by a low bacterial density. The protease activity in the biofilm was significantly correlated with the biofilm formation. Moreover, the protease activity in biofilm was significantly higher than that of the corresponding planktonic cultures after cultured 12 h at 30 °C.
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Affiliation(s)
- Yong-Ji Liu
- College of Food Science and Technology, Shanghai Ocean Univ, Shanghai, 201306, China.,Henry Fok School of Food Science and Engineering, Shaoguan Univ, Shaoguan, 512005, China
| | - Jing Xie
- College of Food Science and Technology, Shanghai Ocean Univ, Shanghai, 201306, China
| | - Li-Jun Zhao
- College of Food Science and Technology, Shanghai Ocean Univ, Shanghai, 201306, China
| | - Yun-Fang Qian
- College of Food Science and Technology, Shanghai Ocean Univ, Shanghai, 201306, China
| | - Yong Zhao
- College of Food Science and Technology, Shanghai Ocean Univ, Shanghai, 201306, China
| | - Xiao Liu
- College of Food Science and Technology, Shanghai Ocean Univ, Shanghai, 201306, China
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19
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Zain SNM, Flint SH, Bennett R, Tay HS. Characterisation and biofilm screening of the predominant bacteria isolated from whey protein concentrate 80. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0264-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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20
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Pasvolsky R, Zakin V, Ostrova I, Shemesh M. Butyric acid released during milk lipolysis triggers biofilm formation of Bacillus species. Int J Food Microbiol 2014; 181:19-27. [PMID: 24801271 DOI: 10.1016/j.ijfoodmicro.2014.04.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2013] [Revised: 04/03/2014] [Accepted: 04/07/2014] [Indexed: 10/25/2022]
Abstract
Bacillus species form biofilms within milking pipelines and on surfaces of equipment in the dairy industry which represent a continuous hygiene problem and can lead to serious economic losses due to food spoilage and equipment impairment. Although much is known about the mechanism by which the model organism Bacillus subtilis forms biofilms in laboratory mediums in vitro, little is known of how these biofilms are formed in natural environments such as milk. Besides, little is known of the signaling pathways leading to biofilm formation in other Bacillus species, such as Bacillus cereus and Bacillus licheniformis, both of which are known to contaminate milk. In this study, we report that milk triggers the formation of biofilm-related structures, termed bundles. We show this to be a conserved phenomenon among all Bacillus members tested. Moreover, we demonstrate that the tasA gene, which encodes a major portion of the matrix which holds the biofilm together, is vital for this process. Furthermore, we show that the free fatty acid (FFA) - butyric acid (BA), which is released during lipolysis of milk fat and demonstrates antimicrobial activity, is the potent trigger for biofilm bundle formation. We finally show that BA-triggered biofilm bundle formation is mediated by the histidine kinase, KinD. Taken together, these observations indicate that BA, which is a major FFA within milk triggers biofilm formation in a conserved mechanism among members of the Bacillus genus.
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Affiliation(s)
- Ronit Pasvolsky
- Department of Food Quality and Safety, Agricultural Research Organization (ARO), Bet-Dagan, Israel
| | - Varda Zakin
- Department of Food Quality and Safety, Agricultural Research Organization (ARO), Bet-Dagan, Israel
| | - Ievgeniia Ostrova
- Department of Food Quality and Safety, Agricultural Research Organization (ARO), Bet-Dagan, Israel
| | - Moshe Shemesh
- Department of Food Quality and Safety, Agricultural Research Organization (ARO), Bet-Dagan, Israel.
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