Development of multi-species biofilm formed by thermophilic bacteria on stainless steel immerged in skimmed milk

Thermophilic bacteria, such as Bacillus licheniformis, Geobacillus stearothermophilus, Bacillus Subtilis and Anoxybacillus flavithermus, are detected frequently in milk powder products. Biofilms of those strains act as a major contamination to milk powder manufactures and pose potential risks in food safety. In this study, we explored the developing process of multi-species biofilm formed by the four thermophilic bacteria on stainless steel immerged in skimmed milk. The results showed that the thermophilic strains possessed strong capacities to decompose proteins and lactose in skimmed milk, and the spoilage effects were superimposed from multiple strains. B. licheniformis was the most predominant species in the mixed-species biofilm after 12-h incubation. From 24 h to 48 h, G. stearothermophilus occupied the highest proportion. Within the multi-species biofilm, competitive relation existed between B. licheniformis and G. stearothermophilus, while synergistic impacts were observed between B. licheniformis and A. flavithermus. The interspecies mutual influences on biofilm development provided important evidences for understanding colonization of the predominant thermophilic bacteria during milk powder processing.

Automated summary

Thermophilic bacteria, including Bacillus licheniformis, Geobacillus stearothermophilus, Bacillus Subtilis, and Anoxybacillus flavithermus, are frequently detected in milk powder products, forming biofilms that contaminate manufacturers and pose risks to food safety. This study explored the process of multi-species biofilm development by these bacteria in skimmed milk, revealing competition and synergy between different species. Such interspecies interactions provide important insights into the colonization of predominant thermophilic bacteria during milk powder processing.