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Alabdullatif M. Evaluating the effects of temperature and agitation on biofilm formation of bacterial pathogens isolated from raw cow milk. BMC Microbiol 2024; 24:251. [PMID: 38977975 PMCID: PMC11229293 DOI: 10.1186/s12866-024-03403-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Accepted: 06/27/2024] [Indexed: 07/10/2024] Open
Abstract
OBJECTIVES To study the effect of agitation and temperature on biofilm formation (cell aggregates embedded within a self-produced matrix) by pathogenic bacteria isolated from Raw cow milk (RCM). METHODS A 40 RCM samples were gathered from eight dairy farms in Riyadh, Saudi Arabia. After bacterial culturing and isolation, gram staining was performed, and all pathogenic, identified using standard criteria established by Food Standards Australia New Zealand (FSANZ), and non-pathogenic bacteria were identified using VITEK-2 and biochemical assays. To evaluate the effects of temperature and agitation on biofilm formation, isolated pathogenic bacteria were incubated for 24 h under the following conditions: 4 °C with no agitation (0 rpm), 15 °C with no agitation, 30 °C with no agitation, 30 °C with 60 rpm agitation, and 30 °C with 120 rpm agitation. Then, biofilms were measured using a crystal violet assay. RESULTS Of the eight farm sites, three exhibited non-pathogenic bacterial contamination in their raw milk samples. Of the total of 40 raw milk samples, 15/40 (37.5%; from five farms) were contaminated with pathogenic bacteria. Overall, 346 bacteria were isolated from the 40 samples, with 329/346 (95.1%) considered as non-pathogenic and 17/346 (4.9%) as pathogenic. Most of the isolated pathogenic bacteria exhibited a significant (p < 0.01) increase in biofilm formation when grown at 30 °C compared to 4 °C and when grown with 120 rpm agitation compared to 0 rpm. CONCLUSION Herein, we highlight the practices of consumers in terms of transporting and storing (temperature and agitation) can significantly impact on the growth of pathogens and biofilm formation in RCM.
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Affiliation(s)
- Meshari Alabdullatif
- Department of Pathology, College of Medicine, Imam Mohammad Ibn Saud Islamic University (IMSIU), Uthman Ibn Affan Rd, Riyadh, 13317-4233, Saudi Arabia.
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2
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Hongchao D, Ma L, Xu Z, Soteyome T, Yuan L, Yang Z, Jiao XA. Invited review: Role of Bacillus licheniformis in the dairy industry- friends or foes? J Dairy Sci 2024:S0022-0302(24)00904-4. [PMID: 38851582 DOI: 10.3168/jds.2024-24826] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Accepted: 05/07/2024] [Indexed: 06/10/2024]
Abstract
Bacillus licheniformis is one of the major spore-forming bacteria with great genotypic diversity in raw milk, dairy ingredients, final dairy products, and is found throughout the dairy processing continuum. Though being widely used as a probiotic strain, this species also serves as a potential risk in the dairy industry based on its roles in foodborne illness and dairy spoilage. Biofilm formation of B. licheniformis in combined with the heat resistance of its spores, make it impossible to prevent the presence of B. licheniformis in final dairy products by traditional cleaning and disinfection procedures. Despite the extensive efforts on the identification of B. licheniformis from various dairy samples, no reviews have been reported on both hazard and benefits of this spore-former. This review discusses the prevalence of B. licheniformis from raw milk to commercial dairy products, biofilm formation and spoilage potential of B. licheniformis, and its potential prevention methods. In addition, the potential benefits of B. licheniformis in the dairy industry were also summarized.
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Affiliation(s)
- Dai Hongchao
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127 China; Jiangsu Key Laboratory of Zoonoses, Yangzhou, Jiangsu, 225009 China
| | - Lili Ma
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127 China
| | - Zhenbo Xu
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China; Department of Biology, Massachusetts Institute of Technology, Cambridge, MA 02139, United States; Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, Thailand
| | - Thanapop Soteyome
- Home Economics Technology, Rajamangala University of Technology Phra Nakhon, Bangkok, Thailand
| | - Lei Yuan
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127 China; Jiangsu Key Laboratory of Zoonoses, Yangzhou, Jiangsu, 225009 China.
| | - Zhenquan Yang
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, 225127 China
| | - Xin-An Jiao
- Jiangsu Key Laboratory of Zoonoses, Yangzhou, Jiangsu, 225009 China
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3
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Taiwo OR, Onyeaka H, Oladipo EK, Oloke JK, Chukwugozie DC. Advancements in Predictive Microbiology: Integrating New Technologies for Efficient Food Safety Models. Int J Microbiol 2024; 2024:6612162. [PMID: 38799770 PMCID: PMC11126350 DOI: 10.1155/2024/6612162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 04/01/2024] [Accepted: 04/23/2024] [Indexed: 05/29/2024] Open
Abstract
Predictive microbiology is a rapidly evolving field that has gained significant interest over the years due to its diverse application in food safety. Predictive models are widely used in food microbiology to estimate the growth of microorganisms in food products. These models represent the dynamic interactions between intrinsic and extrinsic food factors as mathematical equations and then apply these data to predict shelf life, spoilage, and microbial risk assessment. Due to their ability to predict the microbial risk, these tools are also integrated into hazard analysis critical control point (HACCP) protocols. However, like most new technologies, several limitations have been linked to their use. Predictive models have been found incapable of modeling the intricate microbial interactions in food colonized by different bacteria populations under dynamic environmental conditions. To address this issue, researchers are integrating several new technologies into predictive models to improve efficiency and accuracy. Increasingly, newer technologies such as whole genome sequencing (WGS), metagenomics, artificial intelligence, and machine learning are being rapidly adopted into newer-generation models. This has facilitated the development of devices based on robotics, the Internet of Things, and time-temperature indicators that are being incorporated into food processing both domestically and industrially globally. This study reviewed current research on predictive models, limitations, challenges, and newer technologies being integrated into developing more efficient models. Machine learning algorithms commonly employed in predictive modeling are discussed with emphasis on their application in research and industry and their advantages over traditional models.
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Affiliation(s)
| | - Helen Onyeaka
- School of Chemical Engineering, University of Birmingham, Edgbaston B15 2TT, Birmingham, UK
| | - Elijah K. Oladipo
- Genomics Unit, Helix Biogen Institute, Ogbomosho, Oyo, Nigeria
- Department of Microbiology, Laboratory of Molecular Biology, Immunology and Bioinformatics, Adeleke University, Ede, Osun, Nigeria
| | - Julius Kola Oloke
- Department of Natural Science, Microbiology Unit, Precious Cornerstone University, Ibadan, Oyo, Nigeria
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4
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Didouh N, Khadidja M, Campos C, Sampaio-Maia B, Boumediene MB, Araujo R. Assessment of biofilm, enzyme production and antibiotic susceptibility of bacteria from milk pre- and post-pasteurization pipelines in Algeria. Int J Food Microbiol 2023; 407:110389. [PMID: 37708608 DOI: 10.1016/j.ijfoodmicro.2023.110389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 09/01/2023] [Accepted: 09/02/2023] [Indexed: 09/16/2023]
Abstract
Bacterial biofilm is a major concern of dairy industry due to its association with milk contamination and its derived products. Algerian pasteurized milk shelf-life does not exceed one day, which may reflect the high level of contamination of this product and presence of extracellular enzymes such as lipases and proteases. This work aimed to investigate the microbial biodiversity in milk-processing surfaces of a dairy plant in Algeria. Therefore, stainless steel cylinders were placed in piping system of the dairy system before and after pasteurization of the milk, being removed after 7 days, for biofilm maturation and microorganism isolation and identification by mass spectrometry. Fifty-nine Gram-positive isolates were identified, namely Bacillus altitudinis, Bacillus cereus, Bacillus pumilus, Bacillus subtilis, Bacillus weithenstephanensis, Enterococcus casseliflavus, Enterococcus faecium, and Staphylococcus epidermidis. In addition, twenty-four Gram-negative isolates were identified, namely Acinetobacter schindleri Enterobacter cloacae, Enterobacter xiangfangensis, Leclercia adecarboxylata, and Raoultella ornithinolytica. Bacterial isolates showed ability for production of extracellular enzymes, being 49 % capable of both proteolytic and lipolytic activities. Milk isolates were tested for the ability to form biofilms on stainless steel. The cell numbers recovered on plate count agar plates from stainless steel biofilms ranged from 3.52 to 6.92 log10 CFU/cm2, being the maximum number detected for Enterococcus casseliflavus. Bacterial isolates showed intermediate and/or resistant profiles to multiple antibiotics. Resistance to amoxicillin, cefoxitin and/or erythromycin was commonly found among the bacterial isolates.
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Affiliation(s)
- Nassima Didouh
- Université Abou Bekr Belkaid Tlemcen, Algeria; Laboratoire de Microbiologie Appliqué à l'Agroalimentaire au Biomédical et à l'Environnement, 13000 Tlemcen, Algeria
| | - Medjahdi Khadidja
- Université Abou Bekr Belkaid Tlemcen, Algeria; Laboratoire de Microbiologie Appliqué à l'Agroalimentaire au Biomédical et à l'Environnement, 13000 Tlemcen, Algeria; Université Hassiba Benbouali Chlef, Algeria
| | - Carla Campos
- Instituto Português de Oncologia (IPO) do Porto Francisco Gentil, Porto, Portugal
| | - Benedita Sampaio-Maia
- Nephrology & Infectious Diseases R&D Group, INEB - Instituto de Engenharia Biomédica, i3S - Instituto de Investigação e Inovação em Saúde, Universidade do Porto, Porto, Portugal; Faculdade de Medicina Dentária, Universidade do Porto, Porto, Portugal
| | - Moussa Boudjemaa Boumediene
- Université Abou Bekr Belkaid Tlemcen, Algeria; Laboratoire de Microbiologie Appliqué à l'Agroalimentaire au Biomédical et à l'Environnement, 13000 Tlemcen, Algeria
| | - Ricardo Araujo
- Nephrology & Infectious Diseases R&D Group, INEB - Instituto de Engenharia Biomédica, i3S - Instituto de Investigação e Inovação em Saúde, Universidade do Porto, Porto, Portugal.
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Ban GH, Kim SH, Kang DH, Park SH. Comparison of the efficacy of physical and chemical strategies for the inactivation of biofilm cells of foodborne pathogens. Food Sci Biotechnol 2023; 32:1679-1702. [PMID: 37780592 PMCID: PMC10533464 DOI: 10.1007/s10068-023-01312-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2023] [Revised: 04/03/2023] [Accepted: 04/13/2023] [Indexed: 10/03/2023] Open
Abstract
Biofilm formation is a strategy in which microorganisms generate a matrix of extracellular polymeric substances to increase survival under harsh conditions. The efficacy of sanitization processes is lowered when biofilms form, in particular on industrial devices. While various traditional and emerging technologies have been explored for the eradication of biofilms, cell resistance under a range of environmental conditions renders evaluation of the efficacy of control challenging. This review aimed to: (1) classify biofilm control measures into chemical, physical, and combination methods, (2) discuss mechanisms underlying inactivation by each method, and (3) summarize the reduction of biofilm cells after each treatment. The review is expected to be useful for future experimental studies and help to guide the establishment of biofilm control strategies in the food industry.
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Affiliation(s)
- Ga-Hee Ban
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760 Republic of Korea
| | - Soo-Hwan Kim
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea
| | - Dong-Hyun Kang
- Department of Food and Animal Biotechnology, Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Sciences, Seoul National University, Seoul, 08826 Republic of Korea
| | - Sang-Hyun Park
- Department of Food Science and Technology, Kongju National University, Yesan, Chungnam 32439 Republic of Korea
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6
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Ban GH, Lee JI, Kang DH. Effects of storage temperature on microbiota shifts in raw milk biofilm developed on stainless steel. Food Microbiol 2023; 110:104163. [DOI: 10.1016/j.fm.2022.104163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 09/26/2022] [Accepted: 10/10/2022] [Indexed: 11/16/2022]
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7
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Feliciano RJ, Boué G, Mohssin F, Huseini MM, Membré JM. Raw milk quality in large-scale farms under hot weather conditions: learnings from one-year quality control data. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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8
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Niboucha N, Goetz C, Sanschagrin L, Fontenille J, Fliss I, Labrie S, Jean J. Comparative Study of Different Sampling Methods of Biofilm Formed on Stainless-Steel Surfaces in a CDC Biofilm Reactor. Front Microbiol 2022; 13:892181. [PMID: 35770177 PMCID: PMC9234490 DOI: 10.3389/fmicb.2022.892181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Accepted: 05/23/2022] [Indexed: 11/13/2022] Open
Abstract
The formation of biofilms in dairy processing plants can reduce equipment efficiency, contribute to surface deterioration, and contaminate dairy products by releasing the microorganisms they contain, which may cause spoilage or disease. However, a more representative identification of microbial communities and physico-chemical characterization requires to detach and recover adequately the entire biofilm from the surface. The aim of this study is to develop an efficient technique for in-plant biofilm sampling by growing a strain of Pseudomonas azotoformans PFl1A on stainless-steel surface in a dynamic CDC biofilm reactor system using tryptic soy broth (TSB) and milk as growth media. Different techniques, namely, swabbing, scraping, sonic brushing, synthetic sponge, and sonicating synthetic sponge were used and the results were compared to a standard ASTM International method using ultrasonication. Their efficiencies were evaluated by cells enumeration and scanning electron microscopy. The maximum total viable counts of 8.65 ± 0.06, 8.75 ± 0.08, and 8.71 ± 0.09 log CFU/cm2 were obtained in TSB medium using scraping, synthetic sponge, and sonicating synthetic sponge, respectively, which showed no statistically significant differences with the standard method, ultrasonication (8.74 ± 0.02 log CFU/cm2). However, a significantly (p < 0.05) lower cell recovery of 8.57 ± 0.10 and 8.60 ± 0.00 log CFU/cm2 compared to ultrasonication were achieved for swabbing and sonic brushing, respectively. Furthermore, scanning electron microscopy showed an effective removal of biofilms by sonic brushing, synthetic sponge, and sonicating synthetic sponge; However, only the latter two methods guaranteed a superior release of bacterial biofilm into suspension. Nevertheless, a combination of sonication and synthetic sponge ensured dislodging of sessile cells from surface crevices. The results suggest that a sonicating synthetic sponge could be a promising method for biofilm recovery in processing plants, which can be practically used in the dairy industries as an alternative to ultrasonication.
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Affiliation(s)
- Nissa Niboucha
- Département des Sciences des Aliments, Université Laval, Québec, QC, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Québec, QC, Canada
| | - Coralie Goetz
- Département des Sciences des Aliments, Université Laval, Québec, QC, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Québec, QC, Canada
| | - Laurie Sanschagrin
- Département des Sciences des Aliments, Université Laval, Québec, QC, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Québec, QC, Canada
| | - Juliette Fontenille
- Département des Sciences des Aliments, Université Laval, Québec, QC, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Québec, QC, Canada
| | - Ismaïl Fliss
- Département des Sciences des Aliments, Université Laval, Québec, QC, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Québec, QC, Canada
| | - Steve Labrie
- Département des Sciences des Aliments, Université Laval, Québec, QC, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Québec, QC, Canada
| | - Julie Jean
- Département des Sciences des Aliments, Université Laval, Québec, QC, Canada
- Institut sur la Nutrition et les Aliments Fonctionnels (INAF), Université Laval, Québec, QC, Canada
- *Correspondence: Julie Jean,
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Alonso VPP, Ferreira RCDC, Cotta MA, Kabuki DY. Influence of milk proteins on the adhesion and formation of Bacillus sporothermodurans biofilms: Implications for dairy industrial processing. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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10
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Kütük D, Temiz A. Biofilm formation potential of Bacillus toyonensis and Pseudomonas aeruginosa on the stainless steel test surfaces in a model dairy batch system. Folia Microbiol (Praha) 2022; 67:405-417. [PMID: 35031974 DOI: 10.1007/s12223-021-00940-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Accepted: 12/07/2021] [Indexed: 11/04/2022]
Abstract
Bacillus toyonensis (a Gram-positive bacterium) and Pseudomonas aeruginosa (a Gram-negative bacterium) isolated from the different surfaces of a dairy plant in our previous study were selected as the test bacteria for the present study. These two test bacteria were investigated in terms of their attachment on the stainless steel test surfaces in a model dairy batch system. After incubation at 5 °C and 20 °C for 6 h, 12 h, and 24 h, stainless steel plates were examined using cultural counts, profilometer, scanning electron microscopy (SEM), and fluorescent microscopy. Also, the test plates were subjected to a cleaning/disinfection procedure used in the dairy plant. Tests were employed before and after the cleaning/disinfection procedures. Cell wall characteristics and holding temperature were found to be significant for the attachment of the test bacteria to stainless steel test surfaces. In the study, the effect of the holding temperature varied depending on the type and characteristics of the bacteria. The adhesion ability of P. aeruginosa was higher than that of B. toyonensis. Increases in the holding temperature may increase the adhesion ability of the bacteria. Milk growth medium was found to be more successful in preventing the attachment ability of P. aeruginosa compared to B. toyonensis. This indicates that the chemical characteristic of the contact material may affect adhesion. The adhered bacterial cells were entirely removed by means of the cleaning/disinfection treatment. Therefore, the adhesion of bacterial cells could be explained as "initial phase of biofilm formation." It can be concluded that the microorganism cell adhesion on the surface is followed by biofilm formation, and this situation lasts for many years. These results reveal the importance of controlling biofilm formation in dairy plants from the beginning.
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Affiliation(s)
- Dilay Kütük
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara, Turkey.
| | - Ayhan Temiz
- Department of Food Engineering, Hacettepe University, Beytepe, Ankara, Turkey
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Kim SH, Jyung S, Kang DH. Comparative study of Salmonella Typhimurium biofilms and their resistance depending on cellulose secretion and maturation temperatures. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112700] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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12
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Sonnleitner D, Sommer C, Scheibel T, Lang G. Approaches to inhibit biofilm formation applying natural and artificial silk-based materials. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2021; 131:112458. [PMID: 34857315 DOI: 10.1016/j.msec.2021.112458] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 09/22/2021] [Accepted: 09/23/2021] [Indexed: 12/13/2022]
Abstract
The discovery of penicillin started a new era of health care since it allowed the effective treatment of formerly deadly infections. As a drawback, its overuse led to a growing number of multi-drug resistant pathogens. Challenging this arising threat, material research focuses on the development of microbe-killing or microbe repellent agents implementing such functions directly into materials. Due to their biocompatibility, non-immunogenicity and mechanical strength, silk-based materials are attractive candidates for applications in the biomedical field. Furthermore, it has been observed that silks display high persistency in their natural environment giving reason to suspect that they might be attractive candidates to prevent microbial infestation. The current review describes the process of biofilm formation on medical devices and the most common strategies to prevent it, divided into effects of surface topography, material modification and integrated additives. In this context, recent state of the art developments in the field of natural and artificial silk-based materials with microbe-repellant or antimicrobial properties are addressed. These silk properties are controversially discussed and conclusions are drawn as to which parameters will be decisive for the successful design of new bio-functional materials based on the blueprint of silk proteins.
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Affiliation(s)
- David Sonnleitner
- Biopolymer Processing, Faculty of Engineering Science, University of Bayreuth, Germany
| | - Christoph Sommer
- Chair of Biomaterials, Faculty of Engineering Science, University of Bayreuth, Germany
| | - Thomas Scheibel
- Chair of Biomaterials, Faculty of Engineering Science, University of Bayreuth, Germany
| | - Gregor Lang
- Biopolymer Processing, Faculty of Engineering Science, University of Bayreuth, Germany.
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Gu T, Meesrisom A, Luo Y, Dinh QN, Lin S, Yang M, Sharma A, Tang R, Zhang J, Jia Z, Millner PD, Pearlstein AJ, Zhang B. Listeria monocytogenes biofilm formation as affected by stainless steel surface topography and coating composition. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108275] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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14
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Colloidal interactions between model foulants and engineered surfaces: Interplay between roughness and surface energy. CHEMICAL ENGINEERING JOURNAL ADVANCES 2021. [DOI: 10.1016/j.ceja.2021.100138] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022] Open
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15
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Alonso VPP, de Oliveira Morais J, Kabuki DY. Incidence of Bacillus cereus, Bacillus sporothermodurans and Geobacillus stearothermophilus in ultra-high temperature milk and biofilm formation capacity of isolates. Int J Food Microbiol 2021; 354:109318. [PMID: 34246014 DOI: 10.1016/j.ijfoodmicro.2021.109318] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 06/02/2021] [Accepted: 06/19/2021] [Indexed: 12/19/2022]
Abstract
The presence of mesophilic and thermophilic spore-forming bacteria in UHT milk, as well as biofilm formation in dairy plants, are concerning. The current study explored the spore-forming bacilli diversity in 100 samples of UHT milk (skimmed and whole). Through this work, a total of 239 isolates from UHT milk samples were obtained. B. cereus s.s. was isolated from 7 samples, B. sporothermodurans from 19 and, G. stearothermophilus from 25 samples. Genes encoding hemolysin (HBL), and non-hemolytic (NHE) enterotoxins were detected in B. cereus s.s. isolates. All isolates of B. cereus s.s. (12) B. sporothermodurans (38), and G. stearothermophilus (47) were selected to verify the ability of biofilm formation in microtiter plates. The results showed all isolates could form biofilms. The OD595 values of biofilm formation varied between 0.14 and 1.04 for B. cereus, 0.20 to 1.87 for B. sporothermodurans, and 0.49 to 2.77 for G. stearothermophilus. The data highlights that the dairy industry needs to reinforce control in the initial quality of the raw material and in CIP cleaning procedures; avoiding biofilm formation and consequently a persistent microbiota in processing plants, which can shelter pathogenic species such as B. cereus s.s.
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Affiliation(s)
- Vanessa Pereira Perez Alonso
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Campinas, SP, Brazil.
| | - Jéssica de Oliveira Morais
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Campinas, SP, Brazil
| | - Dirce Yorika Kabuki
- Department of Food Science and Nutrition, School of Food Engineering, State University of Campinas, Campinas, SP, Brazil
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Unveiling the Antifouling Performance of Different Marine Surfaces and Their Effect on the Development and Structure of Cyanobacterial Biofilms. Microorganisms 2021; 9:microorganisms9051102. [PMID: 34065462 PMCID: PMC8161073 DOI: 10.3390/microorganisms9051102] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 05/10/2021] [Accepted: 05/17/2021] [Indexed: 01/12/2023] Open
Abstract
Since biofilm formation by microfoulers significantly contributes to the fouling process, it is important to evaluate the performance of marine surfaces to prevent biofilm formation, as well as understand their interactions with microfoulers and how these affect biofilm development and structure. In this study, the long-term performance of five surface materials—glass, perspex, polystyrene, epoxy-coated glass, and a silicone hydrogel coating—in inhibiting biofilm formation by cyanobacteria was evaluated. For this purpose, cyanobacterial biofilms were developed under controlled hydrodynamic conditions typically found in marine environments, and the biofilm cell number, wet weight, chlorophyll a content, and biofilm thickness and structure were assessed after 49 days. In order to obtain more insight into the effect of surface properties on biofilm formation, they were characterized concerning their hydrophobicity and roughness. Results demonstrated that silicone hydrogel surfaces were effective in inhibiting cyanobacterial biofilm formation. In fact, biofilms formed on these surfaces showed a lower number of biofilm cells, chlorophyll a content, biofilm thickness, and percentage and size of biofilm empty spaces compared to remaining surfaces. Additionally, our results demonstrated that the surface properties, together with the features of the fouling microorganisms, have a considerable impact on marine biofouling potential.
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Dula S, Ajayeoba TA, Ijabadeniyi OA. Bacterial biofilm formation on stainless steel in the food processing environment and its health implications. Folia Microbiol (Praha) 2021; 66:293-302. [PMID: 33768506 DOI: 10.1007/s12223-021-00864-2] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2020] [Accepted: 03/22/2021] [Indexed: 12/01/2022]
Abstract
Biofilm formation (BF) and production in the food processing industry (FPI) is a continual threat to food safety and quality. Various bacterial pathogens possess the ability to adhere and produce biofilms on stainless steel (SS) in the FPI due to flagella, curli, pili, fimbrial adhesins, extra polymeric substances, and surface proteins. The facilitating environmental conditions (temperature, pressure, variations in climatic conditions), SS properties (surface energy, hydrophobicity, surface roughness, topography), type of raw food materials, pre-processing, and processing conditions play a significant role in the enhancement of bacterial adhesion and favorable condition for BF. Furthermore, biofilm formers can tolerate different sanitizers and cleaning agents due to the constituents, concentration, contact time, bacterial cluster distribution, and composition of bacteria within the biofilm. Also, bacterial biofilms' ability to produce various endotoxins and exotoxins when consumed cause food infections and intoxications with serious health implications. It is thus crucial to understand BF's repercussions and develop effective interventions against these phenomena that make persistent pathogens difficult to remove in the food processing environment.
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Affiliation(s)
- Stanley Dula
- Department of Biotechnology and Food Science, Durban University of Technology, Durban, South Africa
| | - Titilayo Adenike Ajayeoba
- Department of Biotechnology and Food Science, Durban University of Technology, Durban, South Africa. .,Department of Microbiology, Faculty of Science, Adeleke University, Ede, Nigeria.
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18
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Kİlİc T. Biofilm-Forming Ability and Effect of Sanitation Agents on Biofilm-Control of Thermophile Geobacillus sp. D413 and Geobacillus toebii E134. Pol J Microbiol 2021; 69:411-419. [PMID: 33574869 PMCID: PMC7812365 DOI: 10.33073/pjm-2020-042] [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: 05/11/2020] [Revised: 08/24/2020] [Accepted: 09/02/2020] [Indexed: 01/12/2023] Open
Abstract
Geobacillus sp. D413 and Geobacillus toebii E134 are aerobic, non-pathogenic, endospore-forming, obligately thermophilic bacilli. Gram-positive thermophilic bacilli can produce heat-resistant spores. The bacteria are indicator organisms for assessing the manufacturing process’s hygiene and are capable of forming biofilms on surfaces used in industrial sectors. The present study aimed to determine the biofilm-forming properties of Geobacillus isolates and how to eliminate this formation with sanitation agents. According to the results, extracellular DNA (eDNA) was interestingly not affected by the DNase I, RNase A, and proteinase K. However, the genomic DNA (gDNA) was degraded by only DNase I. It seemed that the eDNA had resistance to DNase I when purified. It is considered that the enzymes could not reach the target eDNA. Moreover, the eDNA resistance may result from the conserved folded structure of eDNA after purification. Another assumption is that the eDNA might be protected by other extracellular polymeric substances (EPS) and/or extracellular membrane vesicles (EVs) structures. On the contrary, DNase I reduced unpurified eDNA (mature biofilms). Biofilm formation on surfaces used in industrial areas was investigated in this work: the D413 and E134 isolates adhered to all surfaces. Various sanitation agents could control biofilms of Geobacillus isolates. The best results were provided by nisin for D413 (80%) and α-amylase for E134 (98%). This paper suggests that sanitation agents could be a solution to control biofilm structures of thermophilic bacilli.
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Affiliation(s)
- Tugba Kİlİc
- Graduate School of Natural and Applied Sciences, Ankara University, Ankara, Turkey.,Vocational School of Health Services, Medical Laboratory Techniques Program, Gazi University, Ankara, Turkey
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19
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Feliciano RJ, Boué G, Membré JM. Overview of the Potential Impacts of Climate Change on the Microbial Safety of the Dairy Industry. Foods 2020; 9:E1794. [PMID: 33287137 PMCID: PMC7761758 DOI: 10.3390/foods9121794] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2020] [Accepted: 12/01/2020] [Indexed: 12/29/2022] Open
Abstract
Climate change is expected to affect many different sectors across the food supply chain. The current review paper presents an overview of the effects of climate change on the microbial safety of the dairy supply chain and suggest potential mitigation strategies to limit the impact. Raw milk, the common raw material of dairy products, is vulnerable to climate change, influenced by changes in average temperature and amount of precipitation. This would induce changes in the microbial profile and heat stress in lactating cows, increasing susceptibility to microbial infection and higher levels of microbial contamination. Moreover, climate change affects the entire dairy supply chain and necessitates adaptation of all the current food safety management programs. In particular, the review of current prerequisite programs might be needed as well as revisiting the current microbial specifications of the receiving dairy products and the introduction of new pretreatments with stringent processing regimes. The effects on microbial changes during distribution and consumer handling also would need to be quantified through the use of predictive models. The development of Quantitative Microbial Risk Assessment (QMRA) models, considering the whole farm-to-fork chain to evaluate risk mitigation strategies, will be a key step to prioritize actions towards a climate change-resilient dairy industry.
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Affiliation(s)
| | | | - Jeanne-Marie Membré
- Secalim UMR1014, INRAE, Oniris Chantrerie, CS 40706, CEDEX 3, 44307 Nantes, France; (R.J.F.); (G.B.)
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20
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Kalia A, Abd-Elsalam KA, Kuca K. Zinc-Based Nanomaterials for Diagnosis and Management of Plant Diseases: Ecological Safety and Future Prospects. J Fungi (Basel) 2020; 6:E222. [PMID: 33066193 PMCID: PMC7711620 DOI: 10.3390/jof6040222] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 10/05/2020] [Accepted: 10/10/2020] [Indexed: 12/13/2022] Open
Abstract
A facet of nanorenaissance in plant pathology hailed the research on the development and application of nanoformulations or nanoproducts for the effective management of phytopathogens deterring the growth and yield of plants and thus the overall crop productivity. Zinc nanomaterials represent a versatile class of nanoproducts and nanoenabled devices as these nanomaterials can be synthesized in quantum amounts through economically affordable processes/approaches. Further, these nanomaterials exhibit potential targeted antimicrobial properties and low to negligible phytotoxicity activities that well-qualify them to be applied directly or in a deviant manner to accomplish significant antibacterial, antimycotic, antiviral, and antitoxigenic activities against diverse phytopathogens causing plant diseases. The photo-catalytic, fluorescent, and electron generating aspects associated with zinc nanomaterials have been utilized for the development of sensor systems (optical and electrochemical biosensors), enabling quick, early, sensitive, and on-field assessment or quantification of the test phytopathogen. However, the proficient use of Zn-derived nanomaterials in the management of plant pathogenic diseases as nanopesticides and on-field sensor system demands that the associated eco- and biosafety concerns should be well discerned and effectively sorted beforehand. Current and possible utilization of zinc-based nanostructures in plant disease diagnosis and management and their safety in the agroecosystem is highlighted.
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Affiliation(s)
- Anu Kalia
- Electron Microscopy and Nanoscience Laboratory, Department of Soil Science, College of Agriculture, Punjab Agricultural University, Ludhiana 141004, Punjab, India
| | - Kamel A. Abd-Elsalam
- Agricultural Research Center (ARC), Plant Pathology Research Institute, Giza 12619, Egypt;
| | - Kamil Kuca
- Department of Chemistry, Faculty of Science, University of Hradec Králové, 500 03 Hradec Králové, Czech Republic
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21
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The Effectiveness of Nafion-Coated Stainless Steel Surfaces for Inhibiting Bacillus Subtilis Biofilm Formation. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10145001] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Stainless steel is one of most commonly used materials in the world; however, biofilms on the surfaces of stainless steel cause many serious problems. In order to find effective methods of reducing bacterial adhesion to stainless steel, and to investigate the role of electrostatic effects during the formation of biofilms, this study used a stainless steel surface that was negatively charged by being coated with Nafion which was terminated by sulfonic groups. The results showed that the roughness of stainless steel discs coated with 1% Nafion was similar to an uncoated surface; however the hydrophobicity increased, and the Nafion-coated surface reduced the adhesion of Bacillus subtilis by 75% compared with uncoated surfaces. Therefore, a facile way to acquire antibacterial stainless steel was found, and it is proved that electrostatic effects have a significant influence on the formation of biofilms.
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22
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Inhibitory effect of Lactobacillus plantarum metabolites against biofilm formation by Bacillus licheniformis isolated from milk powder products. Food Control 2019. [DOI: 10.1016/j.foodcont.2019.106721] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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23
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Hassan N, Ramadan DR, Elbardan AA, Ebrahim A, Khattab SN. Electrochemical evaluation of synthesized s-triazine derivatives for improving 316L stainless steel for biomedical applications. MONATSHEFTE FUR CHEMIE 2019. [DOI: 10.1007/s00706-019-02499-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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24
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Experimental adhesion of Geobacillus stearothermophilus and Anoxybacillus flavithermus to stainless steel compared with predictions from interaction models. CHEMICAL PAPERS 2019. [DOI: 10.1007/s11696-019-00880-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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25
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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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26
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De-la-Pinta I, Cobos M, Ibarretxe J, Montoya E, Eraso E, Guraya T, Quindós G. Effect of biomaterials hydrophobicity and roughness on biofilm development. JOURNAL OF MATERIALS SCIENCE. MATERIALS IN MEDICINE 2019; 30:77. [PMID: 31218489 DOI: 10.1007/s10856-019-6281-3] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Accepted: 06/10/2019] [Indexed: 06/09/2023]
Abstract
Most hospitalized patients are carriers of biomedical devices. Infections associated with these devices cause great morbidity and mortality, especially in patients in intensive care units. Numerous strategies have been designed to prevent biofilm development on biodevices. However, biofilm formation is a complex process not fully clarified. In the current study, roughness and hydrophobicity of different biomaterials was analyzed to assess their influences on the biofilm formation of four leading etiological causes of healthcare-associated infections, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus epidermidis and Candida albicans, using a CDC biofilm reactor. Hydrophobic materials allowed the formation of more abundant and profuse biofilms. Roughness had effect on biofilm formation, but its influence was not significant when material hydrophobicity was considered.
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Affiliation(s)
- Iker De-la-Pinta
- Departamento de Inmunología, Microbiología y Parasitología, UFI 11/25, Facultad de Medicina y Enfermería, Universidad del País Vasco/Euskal Herriko Unibertsitatea UPV/EHU, Bilbao, Spain
| | - Mónica Cobos
- Departamento de Ciencia y Tecnología de Polímeros, Facultad de Química, Universidad del País Vasco/Euskal Herriko Unibertsitatea UPV/EHU, San Sebastián, Spain
| | - Julen Ibarretxe
- Departamento de Física aplicada I, Escuela de Ingeniería de Bilbao, Universidad del País Vasco/Euskal Herriko Unibertsitatea UPV/EHU, Bilbao, Spain
| | | | - Elena Eraso
- Departamento de Inmunología, Microbiología y Parasitología, UFI 11/25, Facultad de Medicina y Enfermería, Universidad del País Vasco/Euskal Herriko Unibertsitatea UPV/EHU, Bilbao, Spain
| | - Teresa Guraya
- Departamento de Ingeniería Minera y Metalúrgica y Ciencia de los Materiales, Escuela de Ingeniería de Bilbao, Universidad del País Vasco/Euskal Herriko Unibertsitatea UPV/EHU, Bilbao, Spain
| | - Guillermo Quindós
- Departamento de Inmunología, Microbiología y Parasitología, UFI 11/25, Facultad de Medicina y Enfermería, Universidad del País Vasco/Euskal Herriko Unibertsitatea UPV/EHU, Bilbao, Spain.
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27
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Microbiological quality of milk from farms to milk powder manufacture: an industrial case study. J DAIRY RES 2019; 86:242-247. [PMID: 31156075 DOI: 10.1017/s0022029919000347] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
The experiments reported in this research paper aimed to track the microbiological load of milk throughout a low-heat skim milk powder (SMP) manufacturing process, from farm bulk tanks to final powder, during mid- and late-lactation (spring and winter, respectively). In the milk powder processing plant studied, low-heat SMP was produced using only the milk supplied by the farms involved in this study. Samples of milk were collected from farm bulk tanks (mid-lactation: 67 farms; late-lactation: 150 farms), collection tankers (CTs), whole milk silo (WMS), skim milk silo (SMS), cream silo (CS) and final SMP. During mid-lactation, the raw milk produced on-farm and transported by the CTs had better microbiological quality than the late-lactation raw milk (e.g., total bacterial count (TBC): 3.60 ± 0.55 and 4.37 ± 0.62 log 10 cfu/ml, respectively). After pasteurisation, reductions in TBC, psychrotrophic (PBC) and proteolytic (PROT) bacterial counts were of lower magnitude in late-lactation than in mid-lactation milk, while thermoduric (LPC-laboratory pasteurisation count) and thermophilic (THERM) bacterial counts were not reduced in both periods. The microbiological quality of the SMP produced was better when using mid-lactation than late-lactation milk (e.g., TBC: 2.36 ± 0.09 and 3.55 ± 0.13 cfu/g, respectively), as mid-lactation raw milk had better quality than late-lactation milk. The bacterial counts of some CTs and of the WMS samples were higher than the upper confidence limit predicted using the bacterial counts measured in the farm milk samples, indicating that the transport conditions or cleaning protocols could have influenced the microbiological load. Therefore, during the different production seasons, appropriate cow management and hygiene practices (on-farm and within the factory) are necessary to control the numbers of different bacterial groups in milk, as those can influence the effectiveness of thermal treatments and consequently affect final product quality.
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28
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Alvarez-Ordóñez A, Coughlan LM, Briandet R, Cotter PD. Biofilms in Food Processing Environments: Challenges and Opportunities. Annu Rev Food Sci Technol 2019; 10:173-195. [PMID: 30653351 DOI: 10.1146/annurev-food-032818-121805] [Citation(s) in RCA: 95] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
This review examines the impact of microbial communities colonizing food processing environments in the form of biofilms on food safety and food quality. The focus is both on biofilms formed by pathogenic and spoilage microorganisms and on those formed by harmless or beneficial microbes, which are of particular relevance in the processing of fermented foods. Information is presented on intraspecies variability in biofilm formation, interspecies relationships of cooperativism or competition within biofilms, the factors influencing biofilm ecology and architecture, and how these factors may influence removal. The effect on the biofilm formation ability of particular food components and different environmental conditions that commonly prevail during food processing is discussed. Available tools for the in situ monitoring and characterization of wild microbial biofilms in food processing facilities are explored. Finally, research on novel agents or strategies for the control of biofilm formation or removal is summarized.
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Affiliation(s)
- Avelino Alvarez-Ordóñez
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, 24071 León, Spain;
| | - Laura M Coughlan
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland.,School of Microbiology, University College Cork, County Cork, Ireland
| | - Romain Briandet
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, Jouy-en-Josas, 78350 France
| | - Paul D Cotter
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland.,APC Microbiome Ireland, Cork, County Cork, Ireland
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29
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Xu S, Sun T, Xu Q, Song Q. Extremely Hydrophobic Zinc Oxide Micro/nanostructures on Stainless Steel Surfaces with Anti-biofilm Property. CHEM LETT 2019. [DOI: 10.1246/cl.180800] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Shuying Xu
- School of Metallurgy, Northeastern University, Shenyang 110004, P. R. China
- College of Chemistry and Chemical Engineering, Bohai University, Jinzhou 121013, P. R. China
| | - Tong Sun
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, P. R. China
| | - Qian Xu
- State Key Laboratory of Advanced Special Steel, School of Materials Science and Engineering, Shanghai University, Shanghai 200072, P. R. China
| | - Qiushi Song
- School of Metallurgy, Northeastern University, Shenyang 110004, P. R. China
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30
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Interspecies variation in biofilm-forming capacity of psychrotrophic bacterial isolates from Chinese raw milk. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.026] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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31
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Jindal S, Anand S, Metzger L, Amamcharla J. Short communication: A comparison of biofilm development on stainless steel and modified-surface plate heat exchangers during a 17-h milk pasteurization run. J Dairy Sci 2018; 101:2921-2926. [PMID: 29398018 DOI: 10.3168/jds.2017-14028] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2017] [Accepted: 12/04/2017] [Indexed: 11/19/2022]
Abstract
Flow of milk through the plate heat exchanger (PHE) results in denaturation of proteins, resulting in fouling. This also accelerates bacterial adhesion on the PHE surface, eventually leading to the development of biofilms. During prolonged processing, these biofilms result in shedding of bacteria and cross-contaminate the milk being processed, thereby limiting the duration of production runs. Altering the surface properties of PHE, such as surface energy and hydrophobicity, could be an effective approach to reduce biofouling. This study was conducted to compare the extent of biofouling on native stainless steel (SS) and modified-surface [Ni-P-polytetrafluoroethylene (PTFE)] PHE during the pasteurization of raw milk for an uninterrupted processing run of 17 h. For microbial studies, raw and pasteurized milk samples were aseptically collected from inlets and outlets of both PHE at various time intervals to examine shedding of bacteria in the milk. At the end of the run, 3M quick swabs (3M, St. Paul, MN) and ATP swabs (Charm Sciences Inc., Lawrence, MA) were used to sample plates from different sections of the pasteurizers (regeneration, heating, and cooling) for biofilm screening and to estimate the efficiency of cleaning in place, respectively. The data were tested for ANOVA, and means were compared. Modified PHE experienced lower mesophilic and thermophilic bacterial attachment and biofilm formation (average log 1.0 and 0.99 cfu/cm2, respectively) in the regenerative section of the pasteurizer compared with SS PHE (average log 1.49 and 1.47, respectively). Similarly, higher relative light units were observed for SS PHE compared with the modified PHE, illustrating the presence of more organic matter on the surface of SS PHE at the end of the run. In addition, at h 17, milk collected from the outlet of SS PHE showed plate counts of 5.44 cfu/cm2, which were significantly higher than those for pasteurized milk collected from modified PHE (4.12 log cfu/cm2). This provided further evidence in favor of the modified PHE achieving better microbial quality of pasteurized milk in long process runs. Moreover, because cleaning SS PHE involves an acid treatment step, whereas an alkali treatment step is sufficient for the modified-surface PHE, use of the latter is both cost and time effective, making it a better surface for thermal processing of milk and other fluid dairy products.
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Affiliation(s)
- Shivali Jindal
- Midwest Dairy Foods Research Center, Department of Dairy and Food Science, South Dakota State University, Brookings 57007
| | - Sanjeev Anand
- Midwest Dairy Foods Research Center, Department of Dairy and Food Science, South Dakota State University, Brookings 57007.
| | - Lloyd Metzger
- Midwest Dairy Foods Research Center, Department of Dairy and Food Science, South Dakota State University, Brookings 57007
| | - Jayendra Amamcharla
- Department of Animal Sciences and Industry/Food Sciences Institute, Kansas State University, Manhattan 66506
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32
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Johnson ME. A 100-Year Review: Cheese production and quality. J Dairy Sci 2018; 100:9952-9965. [PMID: 29153182 DOI: 10.3168/jds.2017-12979] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Accepted: 07/29/2017] [Indexed: 11/19/2022]
Abstract
In the beginning, cheese making in the United States was all art, but embracing science and technology was necessary to make progress in producing a higher quality cheese. Traditional cheese making could not keep up with the demand for cheese, and the development of the factory system was necessary. Cheese quality suffered because of poor-quality milk, but 3 major innovations changed that: refrigeration, commercial starters, and the use of pasteurized milk for cheese making. Although by all accounts cold storage improved cheese quality, it was the improvement of milk quality, pasteurization of milk, and the use of reliable cultures for fermentation that had the biggest effect. Together with use of purified commercial cultures, pasteurization enabled cheese production to be conducted on a fixed time schedule. Fundamental research on the genetics of starter bacteria greatly increased the reliability of fermentation, which in turn made automation feasible. Demand for functionality, machinability, application in baking, and more emphasis on nutritional aspects (low fat and low sodium) of cheese took us back to the fundamental principles of cheese making and resulted in renewed vigor for scientific investigations into the chemical, microbiological, and enzymatic changes that occur during cheese making and ripening. As milk production increased, cheese factories needed to become more efficient. Membrane concentration and separation of milk offered a solution and greatly enhanced plant capacity. Full implementation of membrane processing and use of its full potential have yet to be achieved. Implementation of new technologies, the science of cheese making, and the development of further advances will require highly trained personnel at both the academic and industrial levels. This will be a great challenge to address and overcome.
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Affiliation(s)
- M E Johnson
- Wisconsin Center for Dairy Research, University of Wisconsin, Madison 53706.
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33
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Xu S, Sun T, Xu Q, Duan C, Dai Y, Wang L, Song Q. Preparation and Antibiofilm Properties of Zinc Oxide/Porous Anodic Alumina Composite Films. NANOSCALE RESEARCH LETTERS 2018; 13:201. [PMID: 29987504 PMCID: PMC6037642 DOI: 10.1186/s11671-018-2568-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/22/2017] [Accepted: 05/03/2018] [Indexed: 06/08/2023]
Abstract
The PAA (porous anodic alumina) films were prepared by two-step anodic oxidation after different times, and then the ZnO/PAA composite films were prepared by sol-gel method on their surface. Meanwhile, the ZnO/PAA composite films were characterized by X-ray diffraction (XRD), thermogravimetric/differential thermal analyzer (TG/DTA), Fourier transform infrared spectrometer (FT-IR), scanning electron microscopy (SEM), transmission electron microscopy (TEM), selected area electron diffraction (SAED), and water contact angle (CA). The antibiofilm properties of ZnO/PAA composite films on Shewanella putrefaciens were measured simultaneously. The results show that the micromorphologies of PAA and ZnO/PAA composite films are affected by second anodization time. ZnO is a hexagonal wurtzite structure, and ZnO particles with a diameter of 10-30 nm attach to the inner or outer surfaces of PAA. After being modified by Si69, the ZnO films translate from hydrophilia to hydrophobicity. The ZnO/PAA film with the optimal antibiofilm properties is prepared on the PAA surface by two-step anodization for 40 min. The adherence of Shewanella putrefaciens is restrained by its super-hydrophobicity, and the growth of biofilm bacteria is inhibited by its abundant ZnO particles.
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Affiliation(s)
- Shuying Xu
- School of Metallurgy, Northeastern University, Shenyang, 110004 China
- College of Chemistry and Chemical Engineering, Bohai University, Jinzhou, 121013 Liaoning China
| | - Tong Sun
- College of Food Science and Project Engineering, Bohai University, Jinzhou, 121013 Liaoning China
| | - Qian Xu
- State Key Laboratory of Advanced Special Steel, School of Materials Science and Engineering, Shanghai University, Shanghai, 200072 China
| | - Changping Duan
- College of Chemistry and Chemical Engineering, Bohai University, Jinzhou, 121013 Liaoning China
- The 404 Company Limited, China Nation Nuclear Corporation, Lanzhou, 730000 China
| | - Yue Dai
- College of Food Science and Project Engineering, Bohai University, Jinzhou, 121013 Liaoning China
- Liaoning Anjoy Food Co., Ltd., Anshan, 114100 Liaoning China
| | - Lili Wang
- Laboratory Management Center, Bohai University, Jinzhou, 121013 Liaoning China
| | - Qiushi Song
- School of Metallurgy, Northeastern University, Shenyang, 110004 China
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34
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Galié S, García-Gutiérrez C, Miguélez EM, Villar CJ, Lombó F. Biofilms in the Food Industry: Health Aspects and Control Methods. Front Microbiol 2018; 9:898. [PMID: 29867809 PMCID: PMC5949339 DOI: 10.3389/fmicb.2018.00898] [Citation(s) in RCA: 432] [Impact Index Per Article: 72.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2017] [Accepted: 04/18/2018] [Indexed: 12/18/2022] Open
Abstract
Diverse microorganisms are able to grow on food matrixes and along food industry infrastructures. This growth may give rise to biofilms. This review summarizes, on the one hand, the current knowledge regarding the main bacterial species responsible for initial colonization, maturation and dispersal of food industry biofilms, as well as their associated health issues in dairy products, ready-to-eat foods and other food matrixes. These human pathogens include Bacillus cereus (which secretes toxins that can cause diarrhea and vomiting symptoms), Escherichia coli (which may include enterotoxigenic and even enterohemorrhagic strains), Listeria monocytogenes (a ubiquitous species in soil and water that can lead to abortion in pregnant women and other serious complications in children and the elderly), Salmonella enterica (which, when contaminating a food pipeline biofilm, may induce massive outbreaks and even death in children and elderly), and Staphylococcus aureus (known for its numerous enteric toxins). On the other hand, this review describes the currently available biofilm prevention and disruption methods in food factories, including steel surface modifications (such as nanoparticles with different metal oxides, nanocomposites, antimicrobial polymers, hydrogels or liposomes), cell-signaling inhibition strategies (such as lactic and citric acids), chemical treatments (such as ozone, quaternary ammonium compounds, NaOCl and other sanitizers), enzymatic disruption strategies (such as cellulases, proteases, glycosidases and DNAses), non-thermal plasma treatments, the use of bacteriophages (such as P100), bacteriocins (such us nisin), biosurfactants (such as lichenysin or surfactin) and plant essential oils (such as citral- or carvacrol-containing oils).
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Affiliation(s)
- Serena Galié
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, Oviedo, Spain
- Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Oviedo, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Coral García-Gutiérrez
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, Oviedo, Spain
- Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Oviedo, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Elisa M. Miguélez
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, Oviedo, Spain
- Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Oviedo, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Claudio J. Villar
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, Oviedo, Spain
- Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Oviedo, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Felipe Lombó
- Research Group BIONUC (Biotechnology of Nutraceuticals and Bioactive Compounds), Departamento de Biología Funcional, Área de Microbiología, University of Oviedo, Oviedo, Spain
- Instituto Universitario de Oncología del Principado de Asturias (IUOPA), Oviedo, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
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Jindal S, Anand S. Comparison of adhesion characteristics of common dairy sporeformers and their spores on unmodified and modified stainless steel contact surfaces. J Dairy Sci 2018; 101:5799-5808. [PMID: 29605327 DOI: 10.3168/jds.2017-14179] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Accepted: 02/20/2018] [Indexed: 11/19/2022]
Abstract
The attachment of aerobic spore-forming bacteria and their spores to the surfaces of dairy processing equipment leads to biofilm formation. Although sporeformers may differ in the degree of attachment, various surface modifications are being studied in order to develop a surface that is least vulnerable to attachment. This study was conducted to compare the extent of adhesion of spores and vegetative cells of the thermotolerant sporeformer Bacillus licheniformis and the high-heat-resistant sporeformers Geobacillus stearothermophilus and Bacillus sporothermodurans on both native and modified stainless steel surfaces. We studied the effect of contact surface and cell surface properties (including surface energy, surface hydrophobicity, cell surface hydrophobicity, and zeta potential) on the adhesion tendency of both types of sporeformers and their spores. Attachment to native and modified (Ni-P-polytetrafluoroethylene, Ni-P-PTFE) stainless steel surfaces was determined by allowing interaction between the respective contact surface and vegetative cells or spores for 1 h at ambient temperature. The hydrophobicity of vegetative cells and spores of aerobic spore-forming bacteria was determined using the hexadecane assay, and zeta potential was determined using the Zeta sizer Nano series instrument (Malvern Panalytical, Malvern, UK). The results indicated a higher adhesion tendency of spores over vegetative cells for both thermotolerant and high-heat-resistant sporeformers. On comparing the sporeformers, B. sporothermodurans demonstrated the highest adhesion tendency followed by G. stearothermophilus; B. licheniformis exhibited minimal attachment on both surfaces. The tendency to adhere varied with cell surface properties, decreasing with lower cell surface hydrophobicity and higher cell surface charge. On the other hand, modifying contact surface properties for higher surface hydrophobicity and lower surface energy decreased attachment.
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Affiliation(s)
- Shivali Jindal
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings 57007
| | - Sanjeev Anand
- Midwest Dairy Foods Research Center, Dairy and Food Science Department, South Dakota State University, Brookings 57007.
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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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Paz-Méndez AM, Lamas A, Vázquez B, Miranda JM, Cepeda A, Franco CM. Effect of Food Residues in Biofilm Formation on Stainless Steel and Polystyrene Surfaces by Salmonella enterica Strains Isolated from Poultry Houses. Foods 2017; 6:E106. [PMID: 29186017 PMCID: PMC5742774 DOI: 10.3390/foods6120106] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 11/26/2017] [Accepted: 11/27/2017] [Indexed: 12/13/2022] Open
Abstract
Salmonella spp. is a major food-borne pathogen around the world. The ability of Salmonella to produce biofilm is one of the main obstacles in reducing the prevalence of these bacteria in the food chain. Most of Salmonella biofilm studies found in the literature used laboratory growth media. However, in the food chain, food residues are the principal source of nutrients of Salmonella. In this study, the biofilm formation, morphotype, and motility of 13 Salmonella strains belonging to three different subspecies and isolated from poultry houses was evaluated. To simulate food chain conditions, four different growth media (Tryptic Soy Broth at 1/20 dilution, milk at 1/20 dilution, tomato juice, and chicken meat juice), two different surfaces (stainless steel and polystyrene) and two temperatures (6 °C and 22 °C) were used to evaluate the biofilm formation. The morphotype, motility, and biofilm formation of Salmonella was temperature-dependent. Biofilm formation was significantly higher with 1/20 Tryptic Soy Broth in all the surfaces and temperatures tested, in comparison with the other growth media. The laboratory growth medium 1/20 Tryptic Soy Broth enhanced biofilm formation in Salmonella. This could explain the great differences in biofilm formation found between this growth medium and food residues. However, Salmonella strains were able to produce biofilm on the presence of food residues in all the conditions tested. Therefore, the Salmonella strain can use food residues to produce biofilm on common surfaces of the food chain. More studies combining more strains and food residues are necessary to fully understand the mechanism used by Salmonella to produce biofilm on the presence of these sources of nutrients.
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Affiliation(s)
- Alba María Paz-Méndez
- Laboratorio de Higiene, Inspección y Control de Alimentos, Dpto. de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, 27002 Lugo, Spain.
| | - Alexandre Lamas
- Laboratorio de Higiene, Inspección y Control de Alimentos, Dpto. de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, 27002 Lugo, Spain.
| | - Beatriz Vázquez
- Laboratorio de Higiene, Inspección y Control de Alimentos, Dpto. de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, 27002 Lugo, Spain.
| | - José Manuel Miranda
- Laboratorio de Higiene, Inspección y Control de Alimentos, Dpto. de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, 27002 Lugo, Spain.
| | - Alberto Cepeda
- Laboratorio de Higiene, Inspección y Control de Alimentos, Dpto. de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, 27002 Lugo, Spain.
| | - Carlos Manuel Franco
- Laboratorio de Higiene, Inspección y Control de Alimentos, Dpto. de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, 27002 Lugo, Spain.
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Gupta S, Anand S. Induction of pitting corrosion on stainless steel (grades 304 and 316) used in dairy industry by biofilms of common sporeformers. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12444] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Somil Gupta
- Midwest Dairy Foods Research Center; Dairy and Food Science Department; South Dakota State University; Brookings SD 57007 USA
| | - Sanjeev Anand
- Midwest Dairy Foods Research Center; Dairy and Food Science Department; South Dakota State University; Brookings SD 57007 USA
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Liu DZ, Jindal S, Amamcharla J, Anand S, Metzger L. Short communication: Evaluation of a sol-gel–based stainless steel surface modification to reduce fouling and biofilm formation during pasteurization of milk. J Dairy Sci 2017; 100:2577-2581. [DOI: 10.3168/jds.2016-12141] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2016] [Accepted: 12/04/2016] [Indexed: 11/19/2022]
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40
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Machado SG, Baglinière F, Marchand S, Van Coillie E, Vanetti MCD, De Block J, Heyndrickx M. The Biodiversity of the Microbiota Producing Heat-Resistant Enzymes Responsible for Spoilage in Processed Bovine Milk and Dairy Products. Front Microbiol 2017; 8:302. [PMID: 28298906 PMCID: PMC5331058 DOI: 10.3389/fmicb.2017.00302] [Citation(s) in RCA: 73] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2016] [Accepted: 02/14/2017] [Indexed: 12/28/2022] Open
Abstract
Raw bovine milk is highly nutritious as well as pH-neutral, providing the ideal conditions for microbial growth. The microbiota of raw milk is diverse and originates from several sources of contamination including the external udder surface, milking equipment, air, water, feed, grass, feces, and soil. Many bacterial and fungal species can be found in raw milk. The autochthonous microbiota of raw milk immediately after milking generally comprises lactic acid bacteria such as Lactococcus, Lactobacillus, Streptococcus, and Leuconostoc species, which are technologically important for the dairy industry, although they do occasionally cause spoilage of dairy products. Differences in milking practices and storage conditions on each continent, country and region result in variable microbial population structures in raw milk. Raw milk is usually stored at cold temperatures, e.g., about 4°C before processing to reduce the growth of most bacteria. However, psychrotrophic bacteria can proliferate and contribute to spoilage of ultra-high temperature (UHT) treated and sterilized milk and other dairy products with a long shelf life due to their ability to produce extracellular heat resistant enzymes such as peptidases and lipases. Worldwide, species of Pseudomonas, with the ability to produce these spoilage enzymes, are the most common contaminants isolated from cold raw milk although other genera such as Serratia are also reported as important milk spoilers, while for others more research is needed on the heat resistance of the spoilage enzymes produced. The residual activity of extracellular enzymes after high heat treatment may lead to technological problems (off flavors, physico-chemical instability) during the shelf life of milk and dairy products. This review covers the contamination patterns of cold raw milk in several parts of the world, the growth potential of psychrotrophic bacteria, their ability to produce extracellular heat-resistant enzymes and the consequences for dairy products with a long shelf life. This problem is of increasing importance because of the large worldwide trade in fluid milk and milk powder.
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Affiliation(s)
- Solimar G Machado
- Instituto Federal do Norte de Minas Gerais - Campus Salinas Salinas, Brazil
| | | | - Sophie Marchand
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fischeries and Food (ILVO) Melle, Belgium
| | - Els Van Coillie
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fischeries and Food (ILVO) Melle, Belgium
| | - Maria C D Vanetti
- Department of Microbiology, Universidade Federal de Viçosa Viçosa, Brazil
| | - Jan De Block
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fischeries and Food (ILVO) Melle, Belgium
| | - Marc Heyndrickx
- Technology and Food Science Unit, Flanders Research Institute for Agriculture, Fischeries and Food (ILVO)Melle, Belgium; Department of Pathology, Bacteriology and Poultry Diseases, Ghent UniversityMerelbeke, Belgium
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Chebbi A, Elshikh M, Haque F, Ahmed S, Dobbin S, Marchant R, Sayadi S, Chamkha M, Banat IM. Rhamnolipids fromPseudomonas aeruginosastrain W10; as antibiofilm/antibiofouling products for metal protection. J Basic Microbiol 2017; 57:364-375. [DOI: 10.1002/jobm.201600658] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2016] [Revised: 01/17/2017] [Accepted: 01/21/2017] [Indexed: 11/06/2022]
Affiliation(s)
- Alif Chebbi
- Laboratory of Environmental Bioprocesses, Centre of Biotechnology of Sfax; University of Sfax; Sfax Tunisia
| | - Mohamed Elshikh
- School of Biomedical Sciences; Ulster University; Coleraine, Northern Ireland United Kingdom
| | - Farazul Haque
- Biochemical Engineering Research & Process Development Center (BERPDC); CSIR-Institute of Microbial Technology; Chandigarh India
| | - Syed Ahmed
- School of Biomedical Sciences; Ulster University; Coleraine, Northern Ireland United Kingdom
| | - Sara Dobbin
- School of Biomedical Sciences; Ulster University; Coleraine, Northern Ireland United Kingdom
| | - Roger Marchant
- School of Biomedical Sciences; Ulster University; Coleraine, Northern Ireland United Kingdom
| | - Sami Sayadi
- Laboratory of Environmental Bioprocesses, Centre of Biotechnology of Sfax; University of Sfax; Sfax Tunisia
| | - Mohamed Chamkha
- Laboratory of Environmental Bioprocesses, Centre of Biotechnology of Sfax; University of Sfax; Sfax Tunisia
| | - Ibrahim M. Banat
- School of Biomedical Sciences; Ulster University; Coleraine, Northern Ireland United Kingdom
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