Biofilm formation of food isolates under flow and resistance to disinfectant agents.

Bacterial biofilms formed in food processing environments can be resilient against cleaning and disinfection causing recontamination and spoilage of foods. We investigated the biofilm formation of six food spoilage isolates (FBR1-FBR6) using WCFS1 as a reference strain, and examined the impact of benzalkonium chloride (BKC) and peracetic acid (PAA) on planktonic and biofilm cells formed under static and dynamic flow conditions. We used a custom-designed setup composed of a 48-well plate with 0.

Phenotypic and proteomic differences in biofilm formation of two strains in static and dynamic flow environments.

is a Gram-positive non-motile bacterium capable of producing biofilms that contribute to the colonization of surfaces in a range of different environments. In this study, we compared two strains, WCFS1 and CIP104448, in their ability to produce biofilms in static and dynamic (flow) environments using an in-house designed flow setup. This flow setup enables us to impose a non-uniform flow velocity profile across the well.

Colonization and spreading dynamics of Lactiplantibacillus plantarum spoilage isolates on wet surfaces.

The role of lactic acid bacteria, including Lactiplantibacillus plantarum, in food spoilage is well recognized, while the behavior of these non-motile bacteria on wet surfaces, such as those encountered in food processing environments has gained relatively little attention. Here, we observed a fast colony spreading of non-motile L. plantarum spoilage isolates on wet surfaces via passive sliding using solid BHI agar media as a model.

strains show diversity in biofilm formation under flow conditions.

In many natural and technological applications, microbial biofilms grow under fluid flow. In this project, we investigated the influence of flow on the formation and growth of biofilms produced by gram-positive strains WCFS1 and CIP104448. We used an in-house designed device based on a 48-well plate with culture volumes of 0.

Comparison of the microbial, physicochemical, and sensorial properties of raw and pasteurized Lighvan cheeses during ripening time.

Traditional cheeses which are normally produced from raw milk are very popular due to their intense and unique taste and aroma. However, high microbial contamination of raw milk due to manual milking and secondary contamination may lead to many diseases in humans in Iran. Lighvan is a traditional starter-free locally made Iranian cheese that is made from raw ewe's milk.