Propensity for biofilm formation by aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders

Sadiq, Faizan Ahmed; Flint, Steve; Yuan, Lei; Li, Yun; Liu, TongJie; He, Guoqing

doi:10.1016/j.ijfoodmicro.2017.09.015

Cited by 55 publications

(24 citation statements)

References 48 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A. flavithermus spores are very heat-resistant 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. This indicates that milk positively influences these species' biofilm formation [78]. In the dairy industry, the commonest biofilm-forming isolates are thermophilic genera [79].…”

Section: Anoxybacillus Flavithermusmentioning

confidence: 95%

See 1 more Smart Citation

Microbial Biofilms in the Food Industry—A Comprehensive Review

Carrascosa

Raheem

Ramos

et al. 2021

IJERPH

197

109

View full text Add to dashboard Cite

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.

show abstract

Section: Anoxybacillus Flavithermusmentioning

confidence: 95%

“…In the dairy industry, the commonest biofilm-forming isolates are thermophilic genera [79]. In many parts of the world, A. flavithermus and G. stearothermophilus are regarded as the most dominant thermophilic microbial contaminants of milk powders [78].…”

Section: Anoxybacillus Flavithermusmentioning

confidence: 99%

Microbial Biofilms in the Food Industry—A Comprehensive Review

Carrascosa

Raheem

Ramos

et al. 2021

IJERPH

197

109

View full text Add to dashboard Cite

show abstract

“…To explain this observation, a stronger biofilm formation by the thermophilic bacteria can be considered responsible for the steep drop in pH and strong flux decrease. The ability of common thermophilic microorganisms to form a biofilm and to multiply in this biofilm is known from studies reported by Chamberland et al [4] and Sadiq et al [33]. The activity of proteolytic enzymes was also considered as a possible factor for the rapid pH decrease at 55 • C since enzymatic protein hydrolysis leads to a reduced pH.…”

Section: Changes In Ph and Microbial Count As A Function Of The Filtrmentioning

confidence: 99%

Effect of Temperature-Dependent Bacterial Growth during Milk Protein Fractionation by Means of 0.1 µM Microfiltration on the Length of Possible Production Cycle Times

Schiffer

Kulozik

2020

Membranes

View full text Add to dashboard Cite

This study determined the maximum possible filtration time per filtration cycle and the cumulated number of operational hours per year as a function of the processing temperature during milk protein fractionation by 0.1 µm microfiltration (MF) of pasteurized skim milk. The main stopping criteria were the microbial count (max. 105 cfu/mL) and the slope of the pH change as a function of filtration time. A membrane system in a feed and bleed configuration with partial recirculation of the retentate was installed, resembling an industrial plants’ operational mode. Filtration temperatures of 10, 14, 16, 20, and 55 °C were investigated to determine the flux, pH, and bacterial count. While the processing time was limited to 420 min at a 55 °C filtration temperature, it could exceed 1440 min at 10 °C. These data can help to minimize the use of cleaning agents or mixing phase losses by reducing the frequency of cleaning cycles, thus maximizing the active production time and reducing the environmental impact.

show abstract

“…Spores of heat resistant thermophiles cannot be inactivated by almost any process ( Cho et al, 2018 ). The durable biofilms of thermophilic bacilli also cause the constantly multiplying bacteria, spores, and heat resistant enzymes to be released into the dairy units ( Sadiq et al, 2017 ). Product processing conditions in the dairy industry are capable of selectively promoting the development of thermophilic bacilli.…”

Section: Introductionmentioning

confidence: 99%

Mathematical Models for the Biofilm Formation of Geobacillus and Anoxybacillus on Stainless Steel Surface in Whole Milk

Karaca

Buzrul

Cihan

2021

Food Sci Anim Resour

View full text Add to dashboard Cite

Biofilm formation of Geobacillus thermodenitrificans , Geobacillus thermoglucosidans and Anoxybacillus flavithermus in milk on stainless steel were monitored at 55°C, 60°C, and 65°C for various incubation times. Although species of Geobacillus showed a rapid response and produced biofilm within 4 h on stainless steel, a delay (lag time) was observed for Anoxybacillus . A hyperbolic equation and a hyperbolic equation with lag could be used to describe the biofilm formation of Geobacillus and Anoxybacillus , respectively. The highest biofilm formation amount was obtained at 60°C for both Geobacillus and Anoxybacillus . However, the biofilm formation rates indicated that the lowest rates of formation were obtained at 60°C for Geobacillus . Moreover, biofilm formation rates of G. thermodenitrificans (1.2–1.6 Log 10 CFU/mL·h) were higher than G. thermoglucosidans (0.4–0.7 Log 10 CFU/mL·h). Although A. flavithermus had the highest formation rate values (2.7–3.6 Log 10 CFU/mL·h), this was attained after the lag period (4 or 5 h). This study revealed that modeling could be used to describe the biofilm formation of thermophilic bacilli in milk.

show abstract

Propensity for biofilm formation by aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders

Cited by 55 publications

References 48 publications

Microbial Biofilms in the Food Industry—A Comprehensive Review

Microbial Biofilms in the Food Industry—A Comprehensive Review

Effect of Temperature-Dependent Bacterial Growth during Milk Protein Fractionation by Means of 0.1 µM Microfiltration on the Length of Possible Production Cycle Times

Mathematical Models for the Biofilm Formation of Geobacillus and Anoxybacillus on Stainless Steel Surface in Whole Milk

Contact Info

Product

Resources

About