Formation and dispersal of biofilms in dairy substrates

被引：30

作者：

Alonso, Vanessa P. P. ^{[1
]}

Kabuki, Dirce Y. ^{[1
]}

机构：

[1] Univ Estadual Campinas, Sch Food Engn, Dept Food Sci, UNICAMP, Rua Monteiro Lobato 80, BR-13083862 Campinas, SP, Brazil

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2019年 / 72卷 / 03期

关键词：

Enterococcus faecalis; Bacillus cereus; Listeria monocytogenes; Staphylococcus aureus; Biofilm; Dairy products; STAINLESS-STEEL SURFACES; LISTERIA-MONOCYTOGENES; BACILLUS-CEREUS; SALMONELLA-TYPHIMURIUM; STAPHYLOCOCCUS-AUREUS; ENTEROCOCCUS-FAECALIS; BACTERIAL BIOFILMS; BUNA-N; MILK; ADHESION;

D O I：

10.1111/1471-0307.12587

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The formation and dispersion of biofilms in the dairy industry is a problem because it increases cross-contamination, affecting the shelf life of the products and their safety. The objective of this study was to evaluate the influence of different dairy substrates (cows' milk and whey protein) on the formation and dispersion of Enterococcus faecalis, Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus in two biofilm systems (mono-species and multi-species) on stainless steel at 25 degrees C. The dominant behaviour of E. faecalis occurred in most of the tests on mono-species and multi-species biofilms. A greater dispersion of biofilm cells was observed in skimmed milk.

引用

页码：472 / 478

页数：7

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