Biofilm-Forming Ability of Microbacterium lacticum and Staphylococcus capitis Considering Physicochemical and Topographical Surface Properties

Foods

Marija Zunabovic-Pichler¹  KonradJ. Domig¹  Henry Jaeger²  Elena Zand²  Hedwig Pfanner²  Gerhard Sinn³ 

[1] Institute of Food Science, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria;Institute of Food Technology, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria;Institute of Physics and Material Sciences, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria;

关键词: biofilm;    Microbacterium lacticum;    food contact surface;    stainless steel;    hygienic design;    roughness;   

DOI  :  10.3390/foods10030611

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown