Surface properties and exopolysaccharide production of surface-associated microorganisms isolated from a dairy plant

BIOFILM DAIRY FOODS REVIEW: Microbial Community Tracking from Dairy Farm to Factory: Insights on Biofilm Management for Enhanced Food Safety and Quality

This review aimed to assess the scope of the literature on tracking the microbial community of biofilms, focusing on the dairy farm and processing environments. The majority of studies focused on either production, storage, transport or processing of milk, while 5 combined the investigation of both production and processing facilities. Factors influencing short-term changes in dairy microbiota such as the occurrence of mastitis and season were distinguished from factors revealed through long-term studies, such as feed and weather, rather than the milking equipment. Knowledge gaps were identified in relation to the study design, methods, data analysis and interpretation. The application of DNA sequencing technologies is particularly challenging with respect to samples with low microbial load (milk, swabs). There are few studies on the microbial composition of in situ biofilms, which might require new technologies for detection before sampling. Fundamental studies on the structure of biofilms are needed to identify the on-farm practices impacting the cycle of biofilm development in milking systems.

Probiotics: Health benefits, food application, and colonization in the human gastrointestinal tract

Probiotics have become increasingly popular over the past two decades due to the continuously expanding scientific evidence indicating their beneficial effects on human health. Therefore, they have been applied in the food industry to produce functional food, which plays a significant role in human health and reduces disease risk. However, maintaining the viability of probiotics and targeting the successful delivery to the gastrointestinal tract remain two challenging tasks in food applications. Specifically, this paper reviews the potentially beneficial properties of probiotics, highlighting the use and challenges of probiotics in food application and the associated health benefits. Of foremost importance, this paper also explores the potential underlying molecular mechanisms of the enhanced effect of probiotics on gastrointestinal epithelial cells, including a discussion on various surface adhesion‐related proteins on the probiotic cell surface that facilitate colonization.

Biofilm formation under food-relevant conditions and sanitizers' tolerance of a Pseudomonas fluorescens group strain

AIMS

The aim of this study was to determine the biofilm-forming ability of a strain belonging to the Pseudomonas fluorescens group isolated from the dairy environment under food-relevant conditions. Moreover, the effects of commercial sanitizers against preformed biofilms were assessed both in terms of viability and structure.

METHODS AND RESULTS

The biofilms were formed on polystyrene, stainless steel (SS), and polytetrafluoroethylene (PTFE) in a wide range of temperatures (4-25°C) and were subjected to the action of 10 different sanitizers. The strain under study showed to be a strong biofilm-former regardless of temperature, particularly on polystyrene. The biofilms were mostly sensitive to chlorine and peracetic acid-based sanitizers. For some sanitizers (e.g. amphoteric), a relationship was observed between the material and the tolerance, while the temperature was not statistically significant. The formation of long-term biofilms on SS was also structurally affected by the temperature, showing microcolonies more irregular in shape and with lower cellularity at 4°C compared to 15°C, where the biofilm was more compact and with a high presence of EPS.

CONCLUSIONS

The strain belonging to the P. fluorescens group was shown to quickly adhere and form mature biofilm at temperatures and on materials relevant to the food sector; however, biofilms formed under different conditions were differently tolerant to disinfectants.

SIGNIFICANCE AND IMPACT OF THE STUDY

Findings from this study could provide a basis for developing targeted sanitation protocols in food plants.

Biofilm formation potential of Bacillus toyonensis and Pseudomonas aeruginosa on the stainless steel test surfaces in a model dairy batch system

Bacillus toyonensis (a Gram-positive bacterium) and Pseudomonas aeruginosa (a Gram-negative bacterium) isolated from the different surfaces of a dairy plant in our previous study were selected as the test bacteria for the present study. These two test bacteria were investigated in terms of their attachment on the stainless steel test surfaces in a model dairy batch system. After incubation at 5 °C and 20 °C for 6 h, 12 h, and 24 h, stainless steel plates were examined using cultural counts, profilometer, scanning electron microscopy (SEM), and fluorescent microscopy. Also, the test plates were subjected to a cleaning/disinfection procedure used in the dairy plant. Tests were employed before and after the cleaning/disinfection procedures. Cell wall characteristics and holding temperature were found to be significant for the attachment of the test bacteria to stainless steel test surfaces. In the study, the effect of the holding temperature varied depending on the type and characteristics of the bacteria. The adhesion ability of P. aeruginosa was higher than that of B. toyonensis. Increases in the holding temperature may increase the adhesion ability of the bacteria. Milk growth medium was found to be more successful in preventing the attachment ability of P. aeruginosa compared to B. toyonensis. This indicates that the chemical characteristic of the contact material may affect adhesion. The adhered bacterial cells were entirely removed by means of the cleaning/disinfection treatment. Therefore, the adhesion of bacterial cells could be explained as "initial phase of biofilm formation." It can be concluded that the microorganism cell adhesion on the surface is followed by biofilm formation, and this situation lasts for many years. These results reveal the importance of controlling biofilm formation in dairy plants from the beginning.

Hydrophobic and adhesive patterns of lactic acid bacteria and their antagonism against foodborne pathogens on tomato surface (Solanum lycopersicum L.)

AIMS

To evaluate tomato epiphyte lactic acid bacteria (LAB) hydrophobicity and auto-aggregation as an indicator of bacteria adhesion to tomato. Likewise, use LAB adhesion and co-aggregation as mechanisms to antagonize pathogen attachment.

METHODS AND RESULTS

Fifty-four LAB were screened to evaluate their hydrophobic, auto- and co-aggregative properties against Salmonella Typhimurium, Saintpaul, Montevideo and Escherichia coli O157:H7. Subsequently, tomato adhesion of Enterococcus faecium Col1-1C, Weisella cibaria 11-E-2 and W. confusa Col 1-13 with high, medium and low hydrophobicity and high co-aggregation was investigated as well as their pathogen antagonism. Results indicate that bacteria hydrophobicity and auto-aggregation correspond to LAB adhesion to tomato. Enterococcus faecium Col1-1C interfered in most of the pathogen adhesion and micrographs revealed that such effect could be related to the inhibition of structures-type biofilm on E. coli O157:H7 and the aggregate formation on Salmonella.

CONCLUSIONS

Lactic acid bacteria hydrophobicity and auto-aggregation can estimate bacteria adhesion to tomato and adhesive and co-aggregative properties could serve as a tool to antagonize foodborne pathogens under specific conditions.

SIGNIFICANCE AND IMPACT OF THE STUDY

This study evidence the interference of Ent. faecium Col1-1C in E. coli O157:H7 biofilm formation and Salmonella colonization.

In vitro Probiotic Potential and Safety Evaluation (Hemolytic, Cytotoxic Activity) of Bifidobacterium Strains Isolated from Raw Camel Milk

The present study was designed to isolate Bifidobacterium strains from raw camel milk and to investigate their probiotic characteristics. Among 35 isolates, 8 were identified as Gram-positive, catalase negative, non-spore forming, non-motile and V or Y shaped rods. B-2, B-5, B-11, B-19 and B-28 exhibited good survival at low pH and high bile salt concentration. Most of the isolates were resistant to nalidixic acid, fusidic acid, polymyxin B, neomycin, streptomycin, gentamicin, rifampicin and kanamycin. Furthermore, the production of exopolysaccharides (EPS), adhesion characteristics, antioxidant properties, antagonistic activities, nitrite reduction and cholesterol assimilation were also studied. Isolate B-11 was chosen because it exhibited most of the probiotic properties among all the tested isolates. It is identified as the member of Bifidobacterium longum group through 16S rRNA gene sequencing and named as B. longum B-11. B. longum B-11 was further selected for in vivo attachment to rat intestine and scanning electron micrographs revealed that attachment of a large number of rods shaped bacterial cell. Our findings suggest that B. longum B-11 processes excellent attributes to be used as potential probiotic in the development of functional probiotic food.