Journal
FOOD CONTROL
Volume 63, Issue -, Pages 171-178Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2015.11.036
Keywords
Biofilm; Biosurfactant; Rhamnolipids; Surfactin
Categories
Funding
- CNPq
- Faperj
- Petrobras
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Biofilm growth in food industrial processing environment increases the probability of product's microbial contamination by spoilage and pathogenic microorganisms. Biosurfactants represent a great strategy to reduce biofilms due to their environmental-friendly nature when compared to synthetic surfactants. In order to evaluate biosurfactants potential on controlling biofilms, surfactin and rhamnolipid were tested against Listeria monocytogenes and Pseudomonas fluorescens. Adhesion/biofilm formation on polystyrene and stainless steel 304 surfaces, and physicochemical parameters were used to analyze and discuss findings. Adhesion was reduced up to 79% and 54% on polystyrene, while biofilm formation was reduced up to 83% and 73% on stainless steel surfaces (rhamnolipids and surfactin, respectively). Surfactants altered surfaces physicochemical characteristics. When added to the culture medium, microbial adhesion was inhibited up to 100%, depending on the product. Biosurfactants showed antimicrobial activity. Results demonstrate good potential of tested biomolecules to decrease adhesion and biofilm formation on food-contact surfaces. (C) 2015 Elsevier Ltd. All rights reserved.
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