Growth Characteristics and Biofilm Formation of Various Spoilage Bacteria Isolated from Fresh Produce

被引：14
作者：
Bae, Young-Min [1 ]
Zheng, Ling [1 ]
Hyun, Jeong-Eun [1 ]
Jung, Kyu-Seok [2 ]
Heu, Sunggi [2 ]
Lee, Sun-Young [1 ]
机构：
[1] Chung Ang Univ, Dept Food Sci & Technol, Anseong 456756, Gyeonggi Do, South Korea
[2] Natl Acad Agr Sci, Rural Dev Adm, Dept Agrofood Safety, Microbial Safety Div, Suwon 441857, South Korea
来源：
JOURNAL OF FOOD SCIENCE | 2014年 / 79卷 / 10期
关键词：
biofilm; hydrophobicity; growth; spoilage bacteria; temperature; CELL-SURFACE HYDROPHOBICITY; LISTERIA-MONOCYTOGENES; ATTACHMENT; MICROORGANISMS; TYPHIMURIUM; MICROFLORA; VEGETABLES; SURVIVAL; LETTUCE; TISSUE;
D O I：
10.1111/1750-3841.12644
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study investigated the characteristics of spoilage bacteria isolated from fresh produce including growth at various temperatures, biofilm formation, cell hydrophobicity, and colony spreading. The number of spoilage bacteria present when stored at 35 degrees C was significantly greater than when stored at lower temperatures, and maximum population size was achieved after 10 h. However, Bacillus pumilus, Dickeya zeae, Pectobacterium carotovorum subsp. Carotovorum Pcc21, and Bacillus pumilus (RDA-R) did not grow at the storage temperature of 5 degrees C. The biofilm formation by Clavibacter michiganensis, Acinetobacter calcoaceticus, and A. calcoaceticus (RDA-R) are higher than other spoilage bacteria. Biofilm formation showed low correlation between hydrophobicity, and no significant correlation with colony spreading. These results might be used for developing safe storage guidelines for fresh produce at various storage temperatures, and could be basic information on the growth characteristics and biofilm formation properties of spoilage bacteria from fresh produce.
引用
收藏
页码：M2072 / M2080
页数：9
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