Effect of Lactobacillus acidophilus on biofilm growth in cheese whey

Abstract

The modeling of the biofilms formation in cheese whey on glass under static conditions including with Lactobacillus acidophilus was carried out. Biofilm development in cheese whey is faster than in its ultrafiltration permeate. The basis of the three-dimensional structure of a mature biofilm is made up of representatives of the genera included in the group of sanitary indicative microorganisms. Yeasts are involved in all stages of biofilm formation. L. acidophilus cells of the «BK-Uglich-AV» starter actively integrate into the biofilm structure, inhibiting the growth of gram-negative bacteria and contributing to the destruction of the exopolysaccharide layer, but without affecting yeast. The data obtained can be used both for the development of biofilm control methods in the dairy industry and for biotechnological purposes.