Biofilm‐forming ability of Alicyclobacillus spp. isolates from orange juice concentrate processing plant

The objective of this study was to evaluate the biofilm‐forming ability of Alicyclobacillus spp. isolates. Biofilm formation was evaluated under a stainless steel surface using orange juice as a culture medium at different temperatures (28 and 45  °C, 30 and 45  °C, and 45 and 60  °C) and contact ti...

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Bibliographic Details
Published in:Journal of food safety 2018-08, Vol.38 (4), p.n/a
Main Authors: Prado, Daniela Biral do, Fernandes, Meg da Silva, dos Anjos, Márcia Maria, Tognim, Maria Cristina Bronharo, Nakamura, Celso Vataru, Machinski Junior, Miguel, Mikcha, Jane Martha Graton, de Abreu Filho, Benício Alves
Format: Article
Language:English
Subjects:
Alicyclobacillus acidoterrestris
Biofilms
Cell culture
Food safety
Forming
Fruit juices
Fruits
Hydrophobicity
Juices
Stainless steel
Stainless steels
Substrates
Ultrasonic testing
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Summary:The objective of this study was to evaluate the biofilm‐forming ability of Alicyclobacillus spp. isolates. Biofilm formation was evaluated under a stainless steel surface using orange juice as a culture medium at different temperatures (28 and 45  °C, 30 and 45  °C, and 45 and 60  °C) and contact times (24, 72, and 120 hr). The degree of hydrophobicity and the survival time of the different isolates on the abiotic surface were also investigated. Five Alicyclobacillus spp. isolates from the orange juice industry and a reference strain of Alicyclobacillus acidoterrestris 0244T were used. The biofilm formation of Alicyclobacillus was observed from 24 hr of contact in at least one temperature tested, as a function of the different incubation times and temperatures. Alicyclobacillus spp. presented variations in the degree of hydrophobicity. Surprisingly, two biofilm‐forming isolates (CCT 7230 and CCT 7346) were hydrophilic, with hydrophobicity index
ISSN:0149-6085
1745-4565
DOI:10.1111/jfs.12466