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Biofilm-Forming Ability of Microbacterium lacticum and Staphylococcus capitis Considering Physicochemical and Topographical Surface Properties
- Source :
- Foods, Vol 10, Iss 611, p 611 (2021), Foods, Volume 10, Issue 3
- Publication Year :
- 2021
- Publisher :
- MDPI AG, 2021.
-
Abstract
- 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 (γs) 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.
- Subjects :
- Health (social science)
Microbacterium
Plant Science
lcsh:Chemical technology
Health Professions (miscellaneous)
Microbiology
Article
biofilm
03 medical and health sciences
Extracellular polymeric substance
Amorphous matrix
lcsh:TP1-1185
stainless steel
roughness
030304 developmental biology
0303 health sciences
hygienic design
biology
030306 microbiology
Chemistry
Microbacterium lacticum
Biofilm
Adhesion
food contact surface
biochemical phenomena, metabolism, and nutrition
biology.organism_classification
Staphylococcus capitis
Bacteria
Food Science
Subjects
Details
- ISSN :
- 23048158
- Volume :
- 10
- Database :
- OpenAIRE
- Journal :
- Foods
- Accession number :
- edsair.doi.dedup.....4fd1e3947a5ac5bca11170e79422f2f3