期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 238, 期 -, 页码 172-182出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2016.09.008
关键词
Raman spectroscopy; Atomic force microscopy; Confocal laser scanning microscopy; Contact angle measurement
资金
- National Sciences and Engineering Research Council of Canada (NSERC) [RGPIN-2014-05487]
- China Scholarship Council
Campylobacter jejuni is a microaerophilic pathogen and leading cause of human gastroenteritis. The presence of C jejuni encased in biofilms found in meat and poultry processing facilities may be the major strategy for its survival and dissemination in aerobic environment. In this study, Staphylococcus aureus, Salmonella enterica, or Pseudomonas aeruginosa was mixed with C jejuni F38011 as a culture to form dual-species biofilms. After 4 days' exposure to aerobic stress, no viable C jejuni cells could be detected from mono-species C jejuni biofilm. In contrast, at least 4.7 log CFU/cm(2) of viable C jejuni cells existed in some dual-species biofilms. To elucidate the mechanism of protection mode, chemical, physical and morphological features of biofilms were characterized. Dual-species biofilms contained a higher level of extracellular polymeric substances with a more diversified chemical composition, especially for polysaccharides and proteins, than mono-species C jejuni biofilm. Structure of dual-species biofilms was more compact and their surface was >8 times smoother than mono-species C. jejuni biofilm, as indicated by atomic force microscopy. Under desiccation stress, water content of dual-species biofilms decreased slowly and remained at higher levels for a longer time than mono-species C jejuni biofilm. The surface of all biofilms was hydrophilic, but total surface energy of dual-species biofilms (ranging from 52.5 to 56.2 mJ/m(2)) was lower than that of mono-species C jejuni biofilm, leading to more resistance to wetting by polar liquids. This knowledge can aid in developing intervention strategies to decrease the survival and dispersal of C. jejuni into foods or environment. (C) 2016 Elsevier B.V. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据