Anti-biofilm Effect of Bioconversion of Whey by Lactic Acid Bacteria against Foodborne Pathogenic Bacteria

Abstract

Whey is a major by-product of cheese manufacture and contains many valuable constituents, such as β-lactoglobulin, lactoferrin and immunoglobulin. The current study determined the anti-biofilm activity of bioconversion of whey by Lactobacillus plantarum (LP-W), L. rhamnosus GG (LR-W), L. brevis (LB-W) and Enterococcus faecium (EF-W) against foodborne pathogenic bacteria, Escherichia coli O157:H7 and Listeria monocytogenes. When the foodborne pathogenic bacteria were co-incubated with LP-W, LR-W, LB-W or EF-W, biofilms by E. coli O157:H7 and L. monocytogenes were significantly reduced by all bioconversion of whey. Moreover, LP-W, LR-W, LB-W and EF-W also dramatically reduced pre-formed biofilm by E. coli O157:H7 and L. monocytogenes, suggesting that the bioconversion of whey effectively suppress the development and disruption of biofilm by foodborne pathogenic bacteria. Furthermore, in order to determine the growth kinetics of E. coli O157 and L. monocytogenes planktonic cells in the presence the bioconversion of whey, LP-W, LR-W, LB-W and EF-W did not significantly inhibited the growth of foodborne pathogenic bacteria, implying that the bioconversion of whey reduces the biofilm without the decrease of bacterial growth. Taken together, these results suggest that bioconversion of whey by lactic acid bacteria could be a promising agent for the reduction of microbial biofilm.

Probiotics-Mediated Bioconversion and Periodontitis

“…The mechanism of antimicrobial activity by PMB has also been suggested. PMB using whey showed antimicrobial activity that reduced Escherichia coli and Listeria monocytogenes ( Lee et al, 2020 ). This result suggested that quorum sensing and intercellular connections to form a biofilm structure composed of a bacterial community and extracellular polymeric matrix were inhibited by PMB with whey.…”

“…In addition, a comparative analysis of the inhibitory effects of KetoC and KetoB against P. gingivalis showed that only KetoC lowered the viability and proliferation rate of P. gingivalis ( Sulijaya et al, 2019 ). According to Lee et al (2020) study, PMB of whey showed anti-biofilm effect against pathogenic bacteria. The PMB of olive produces oleuropein, a type of phenolic compound, which exhibits antimicrobial activity ( Omar, 2010 ).…”