期刊
FOODS
卷 10, 期 3, 页码 -出版社
MDPI
DOI: 10.3390/foods10030611
关键词
biofilm; Microbacterium lacticum; food contact surface; stainless steel; hygienic design; roughness
资金
- Austrian Research Promotion Agency [866346]
- (Hygiene 4.0)
The biofilm structure of Microbacterium lacticum D84 was found to be more developed compared to Staphylococcus capitis subsp. capitis, with S. capitis showing faster growth but resulting in a relatively flat biofilm structure. Strong correlations were found between several roughness parameters and S. capitis surface coverage, while M. lacticum remained mostly unaffected.
Biofilm characteristics of Microbacterium lacticum D84 (M. lacticum) and Staphylococcus capitis subsp. capitis (S. capitis) on polytetrafluoroethylene and AISI-304 stainless steel at early- (24, 48 h) and late-stage (144, 192 h) biofilm formation were investigated. M. lacticum biofilm structure was more developed compared to S. capitis, representing vastly mature biofilms with a strongly developed amorphous matrix, possibly extracellular polymeric substances (EPSs), at late-stage biofilm formation. S. capitis showed faster growth behavior but still resulted in a relatively flat biofilm structure. Strong correlations were found between several roughness parameters and S. capitis surface coverage (r >= 0.98), and between total surface free energy (gamma s) and S. capitis surface coverage (r = 0.89), while M. lacticum remained mostly unaffected. The pronounced ubiquitous biofilm characteristics make M. lacticum D84 a suitable model for biofilm research. Studying biofilm formation of these bacteria may help one understand bacterial adhesion on interfaces and hence reduce biofilm formation in the food industry.
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