دورية أكاديمية
Biofilm-Forming Ability of Microbacterium lacticum and Staphylococcus capitis Considering Physicochemical and Topographical Surface Properties
| العنوان: | Biofilm-Forming Ability of Microbacterium lacticum and Staphylococcus capitis Considering Physicochemical and Topographical Surface Properties |
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| المؤلفون: | Elena Zand, Hedwig Pfanner, Konrad J. Domig, Gerhard Sinn, Marija Zunabovic-Pichler, Henry Jaeger |
| المصدر: | Foods, Vol 10, Iss 3, p 611 (2021) |
| بيانات النشر: | MDPI AG, 2021. |
| سنة النشر: | 2021 |
| المجموعة: | LCC:Chemical technology |
| مصطلحات موضوعية: | biofilm, Microbacterium lacticum, food contact surface, stainless steel, hygienic design, roughness, Chemical technology, TP1-1185 |
| الوصف: | 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. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 10030611 2304-8158 |
| Relation: | https://www.mdpi.com/2304-8158/10/3/611; https://doaj.org/toc/2304-8158 |
| DOI: | 10.3390/foods10030611 |
| URL الوصول: | https://doaj.org/article/a85fecf313e842ad81e1008d6a8cc091 |
| رقم الأكسشن: | edsdoj.85fecf313e842ad81e1008d6a8cc091 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 10030611 23048158 |
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| DOI: | 10.3390/foods10030611 |