Beneficial Biofilm Applications in Food and Agricultural Industry

Turhan, Emel Ünal; Erginkaya, Zerrin; Korukluoğlu, Mihriban; Konuray, Gözde

doi:10.1007/978-3-030-24903-8_15

Cited by 17 publications

(13 citation statements)

References 101 publications

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“…Yeasts or fungi are predominantly responsible for spoilage in Mukeunji or spoiled kimchi (Chang et al, 2008; Kim et al, 2021; Moon, Chang, Kim, & Chang, 2014). However, the current characteristics of Bacillus colonies explain that they are mainly involved in forming a film at the end of kimchi fermentation, similar to that formed by yeast or mold (Heo, Kim, Kwak, Sung, & Jeong, 2021; Bott, 1989; Ünal Turhan, Erginkaya, Korukluoğlu, & Konuray, 2019). In further studies, we propose that Bacillus species should be considered as the main film‐forming strain when designing control measures to mitigate kimchi spoilage.…”

Section: Resultsmentioning

confidence: 99%

“…Several studies have revealed the functional properties of probiotic strains among the genus Bacillus isolated from various kimchi at the end of fermentation (Heo, Kim, Kwak, Jeong & Sung, 2021; Kook, Lee, Jeong, & Kim, 2019; Yao et al, 2020). Although some biofilm‐forming strains provide beneficial effects, most are responsible for spoilage, and their growth should be controlled (Ünal Turhan et al, 2019). The results shown in Figure 3 indicate that certain Bacillus strains may be importantly involved in biofilm formation in Mukeunji kimchi.…”

Section: Resultsmentioning

confidence: 99%

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Effects of blue LED irradiation on the quality characteristics of Mukeunji, a long‐term fermented kimchi, during refrigerated storage

Kim

Lee

et al. 2023

Journal of Food Safety

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This study investigated the effects of blue light emitting diode (BLED) irradiation on the quality characteristics of Mukeunji (long‐term fermented kimchi). Mukeunji kimchi broth (MKB) was treated with 460 nm BLED (irradiance 375 J/s∙m2) under refrigerated storage conditions. The effects of BLED irradiation on microbial growth were evaluated over the 3‐day storage period at 4°C. The quality attributes of the MKB, including color, pH, and antioxidant activity, were also assessed during the storage period. No significant difference was observed in the viable counts of lactic acid bacteria between BLED‐treated and BLED‐untreated samples. The yeast and mold counts in the MKB, however, were significantly reduced after 24 hr of BLED treatment at 4°C. The MKB pH significantly increased after 72 hr of BLED treatment at 4°C. The hunter redness (a*) was retained in BLED‐treated samples, whereas the yellowness (b*) was reduced in all samples. After BLED irradiation for 24 hr, significant changes in the 2,2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS) radical scavenging activity of the MKB were also observed. The MJ1 and MJ2 strains isolated from MKB showed high sequence homology with Bacillus paralicheniformis and Bacillus velezensis, respectively, with 99% similarity or more in the phylogenetic tree. Chlorophyll pigment absorbs the blue light emitted by the BLED, so it can partially reduce the growth inhibitory effect of BLED irradiation on the two isolates. These findings suggest that BLED treatment can potentially modulate microbiological growth in Mukeunji during refrigerated storage without significant detriment to its characteristic properties.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effects of blue LED irradiation on the quality characteristics of Mukeunji, a long‐term fermented kimchi, during refrigerated storage

Kim

Lee

et al. 2023

Journal of Food Safety

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“…The continuous evolution of the fermented system and high microbial diversity make it difficult to explore interspecies interactions. In vitro methods and biofilm models play positive roles in analyzing microbial interactions and biofilm formation but cannot include the highest possible level of diversity (Turhan et al., 2019). In addition, some new technologies may provide new insights into multispecies biofilm formation and microbial interactions in food fermentation.…”

Section: Application Conclusion and Prospectsmentioning

confidence: 99%

Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication

Yao

Hao

Zhou

et al. 2022

Comp Rev Food Sci Food Safe

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Food fermentation is driven by microorganisms, which usually coexist as multispecies biofilms. The activities and interactions of functional microorganisms and pathogenic bacteria in biofilms have important implications for the quality and safety of fermented foods. It was verified that the biofilm lifestyle benefited the fitness of microorganisms in harsh environments and intensified the cooperation and competition between biofilm members. This review focuses on multispecies biofilm formation, microbial interactions and communication in biofilms, and the application of multispecies biofilms in food fermentation. Microbial aggregation and adhesion are important steps in the early stage of multispecies biofilm formation. Different biofilm-forming abilities and strategies among microorganisms lead to several types of multispecies biofilm formation. The spatial distribution of multispecies biofilms reflects microbial interactions and biofilm function. Then, we discuss the intrinsic factors and external manifestations of multispecies biofilm system succession. Several typical interspecies cooperation and competition modes and mechanisms of microbial communication were reviewed in this review. The main limitations of the studies included in this review are the relatively small number of studies of biofilms formed by functional microorganisms during fermentation and the lack of direct evidence for the formation process of multispecies biofilms and microbial interactions and communication within biofilms. This review aims to provide the food industry with a sufficient understanding of multispecies biofilms in food fermentation.

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“…In food industry, for instance, biofilms formed by probiotics in the gut epithelial mucosal surface have shown advantages and health benefits. Biofilms formed by probiotic bacteria such as Lactotoccus reuteri lead to the accumulation of bacteriocins which provides protection against foodborne pathogens [26] , [27] . In the agriculture field, biofilm-forming microbes have been shown to contribute to crop yield in multifaceted ways, including the promotion of plant growth and protection from abiotic disorders (dissection or high salinity) and microbial pathogens [28] , [29] , [30] .…”

Section: Biotechnological Applications Of Biofilmsmentioning

confidence: 99%

Bacterial extracellular matrix as a natural source of biotechnologically multivalent materials

Molina-Santiago

Vicente

Romero

2021

Computational and Structural Biotechnology Journal

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The extracellular matrix (ECM) is an intricate megastructure made by bacterial cells to form architecturally complex biostructures called biofilms. Protection of cells, modulation of cell-to-cell signalling, cell differentiation and environmental sensing are functions of the ECM that reflect its diverse chemical composition. Proteins, polysaccharides and eDNA have specific functionalities while cooperatively interacting to sustain the architecture and biological relevance of the ECM. The accumulated evidence on the chemical heterogeneity and specific functionalities of ECM components has attracted attention because of their potential biotechnological applications, from agriculture to the water and food industries. This review compiles information on the most relevant bacterial ECM components, the biophysical and chemical features responsible for their biological roles, and their potential to be further translated into biotechnological applications.

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Beneficial Biofilm Applications in Food and Agricultural Industry

Cited by 17 publications

References 101 publications

Effects of blue LED irradiation on the quality characteristics of Mukeunji, a long‐term fermented kimchi, during refrigerated storage

Effects of blue LED irradiation on the quality characteristics of Mukeunji, a long‐term fermented kimchi, during refrigerated storage

Multispecies biofilms in fermentation: Biofilm formation, microbial interactions, and communication

Bacterial extracellular matrix as a natural source of biotechnologically multivalent materials

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