Experimental adhesion of Geobacillus stearothermophilus and Anoxybacillus flavithermus to stainless steel compared with predictions from interaction models

Aims To evaluate tomato epiphyte lactic acid bacteria (LAB) hydrophobicity and auto‐aggregation as an indicator of bacteria adhesion to tomato. Likewise, use LAB adhesion and co‐aggregation as mechanisms to antagonize pathogen attachment. Methods and Results Fifty‐four LAB were screened to evaluate their hydrophobic, auto‐ and co‐aggregative properties against Salmonella Typhimurium, Saintpaul, Montevideo and Escherichia coli O157:H7. Subsequently, tomato adhesion of Enterococcus faecium Col1‐1C, Weisella cibaria 11‐E‐2 and W. confusa Col 1‐13 with high, medium and low hydrophobicity and high co‐aggregation was investigated as well as their pathogen antagonism. Results indicate that bacteria hydrophobicity and auto‐aggregation correspond to LAB adhesion to tomato. Enterococcus faecium Col1‐1C interfered in most of the pathogen adhesion and micrographs revealed that such effect could be related to the inhibition of structures‐type biofilm on E. coli O157:H7 and the aggregate formation on Salmonella. Conclusions Lactic acid bacteria hydrophobicity and auto‐aggregation can estimate bacteria adhesion to tomato and adhesive and co‐aggregative properties could serve as a tool to antagonize foodborne pathogens under specific conditions. Significance and Impact of the Study This study evidence the interference of Ent. faecium Col1‐1C in E. coli O157:H7 biofilm formation and Salmonella colonization.

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“…2019), water contact angle (Strejc et al . 2020) and bacterial adhesion to hydrocarbons (Faille et al . 2019).…”

Section: Discussionmentioning

confidence: 99%

Hydrophobic and adhesive patterns of lactic acid bacteria and their antagonism against foodborne pathogens on tomato surface (Solanum lycopersicumL.)

Arellano-Ayala

Ascencio

Gutiérrez-González

et al. 2020

J. Appl. Microbiol.

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“…Anoxybacillus flavithermus is another Gram-positive, thermophilic, and spore-forming organism that is facultatively anaerobic and non-pathogenic [ 76 ]. A. flavithermus is a potential contaminant of dairy products, and poses a problem for the milk powder processing industry, as high levels will reduce milk powder acceptability for both local and international markets [ 77 ].…”

Section: Examples Of the Most Relevant Biofilms In The Food Industmentioning

confidence: 99%

Microbial Biofilms in the Food Industry—A Comprehensive Review

Carrascosa

Raheem

Ramos

et al. 2021

IJERPH

229

109

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Biofilms, present as microorganisms and surviving on surfaces, can increase food cross-contamination, leading to changes in the food industry’s cleaning and disinfection dynamics. Biofilm is an association of microorganisms that is irreversibly linked with a surface, contained in an extracellular polymeric substance matrix, which poses a formidable challenge for food industries. To avoid biofilms from forming, and to eliminate them from reversible attachment and irreversible stages, where attached microorganisms improve surface adhesion, a strong disinfectant is required to eliminate bacterial attachments. This review paper tackles biofilm problems from all perspectives, including biofilm-forming pathogens in the food industry, disinfectant resistance of biofilm, and identification methods. As biofilms are largely responsible for food spoilage and outbreaks, they are also considered responsible for damage to food processing equipment. Hence the need to gain good knowledge about all of the factors favouring their development or growth, such as the attachment surface, food matrix components, environmental conditions, the bacterial cells involved, and electrostatic charging of surfaces. Overall, this review study shows the real threat of biofilms in the food industry due to the resistance of disinfectants and the mechanisms developed for their survival, including the intercellular signalling system, the cyclic nucleotide second messenger, and biofilm-associated proteins.

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“…Anoxybacillus flavithermus is Grampositive, thermophilic, and spore-forming organism that is facultatively anaerobic and non-pathogenic 48 . A. flavithermus spores are resistant to heat and their vegetative cells can grow at temperatures up to 65°C with a significant increase in bacterial adhesion on stainless steel surfaces in the presence of skimmed milk, and this indicator that milk positively influences these species' biofilm formation 49 .…”

Section: Introductionmentioning

confidence: 99%

Molecular Characterization and Biofilm Formation Study of Contaminant Bacteria Isolated from Domiaty and Hungarian Cheeses in Jeddah City

El-Hamshary¹,

Abdullah²,

Al-Twaty³

2021

J Pure Appl Microbiol

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The aim was to study the microbiological quality of Domiaty and Hungarian cheeses, molecular identification and biofilm formation of some selected contaminant bacteria. Samples were collected from two M and P big markets in Jeddah City through the period from February to October 2018, nine visits for two types of natural cheese. Results showed that the total bacterial counts (CFU/ml) from Domiaty cheese from two markets (M and P) were 0.1 x 105, 8 x 105 and 1 x 10 5 CFU/ml respectively (3 visits of M market) and 4 x 106, 0.4 x 106, 6.5 x 103, 1 x 103, 0.1 x 103 and 0.1 x 103 CFU/ml respectively (six samples from 6 visits from P market). Results showed that the total bacterial counts (CFU/ml) from Hungarian cheese were 1.5 x 10 5, 1x 10 4, 11 x 10 4 and 4 x10 6 CFU/ml respectively from (4 visits of M market) and 0.18 x 104, 3 x 106, 22 x 106, 6 x 106 and 5 x 104 CFU/ml respectively (5 visits from P market).Different bacterial isolates from cheese were identified by morphology and biochemical test. Bacterial isolates from cheeses were identified by VITEK MS as follow: Serratia liquefaciens (D6-1, D6-2, D14-1, D13-1 and D13-2), and Pseudomonas fluorescens (D14-2) were isolated from Domiaty cheese while Enterococcus faecium (H11-2), Serratia liquefaciens (H15-1) and Streptococcus thermophilus (H14-1) were isolated from Hungarian cheese. Some selected bacterial isolates were identified by 16S rRNA. Isolates were belong to MK757978 (Raoultilla terrigena (D15-1)), MK757979 (Bacillus cereus (D16-1)), MK757980 (Enterococcus faecalis (H10-2)), MK757982 (Enterococcus fiscalism (H11-1)), MK757981 (Serratia liquefactions (H13-1)), MK757984 (Anoxybacillus flavithermus (H17-1). All bacterial isolates have been tested for the formation of biofilm using a Tissue Culture Plate (TCP). Results revealed 12.5% and 46.15% of high biofilm formation respectively for bacterial isolates of Domiaty and Hungarian cheeses.

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Experimental adhesion of Geobacillus stearothermophilus and Anoxybacillus flavithermus to stainless steel compared with predictions from interaction models

Cited by 6 publications

References 32 publications

Hydrophobic and adhesive patterns of lactic acid bacteria and their antagonism against foodborne pathogens on tomato surface (Solanum lycopersicumL.)

Hydrophobic and adhesive patterns of lactic acid bacteria and their antagonism against foodborne pathogens on tomato surface (Solanum lycopersicumL.)

Microbial Biofilms in the Food Industry—A Comprehensive Review

Molecular Characterization and Biofilm Formation Study of Contaminant Bacteria Isolated from Domiaty and Hungarian Cheeses in Jeddah City

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