Biofilm formation in the industry: A review

Mattila‐Sandholm, Tiina; Wirtanen, Gun

doi:10.1080/87559129209540953

Cited by 231 publications

(121 citation statements)

References 121 publications

Supporting

Mentioning

115

Contrasting

Unclassified

Order By: Relevance

“…A suitable choice of equipment and materials, and elimination or minimization of dead spaces and rough surfaces, correct construction, process layout and automation is crucial to minimise contamination risks 83,102,124 . Furthermore, the filler is a critical point, especially in the aseptic packaging operation, where product contamination may occur, and so it is crucial to maintain high standards in filler hygiene.…”

Section: Controlling Contaminationmentioning

confidence: 99%

Enhancing the Microbiological Stability of Malt and Beer - A Review

Vaughan

O'Sullivan

Sinderen

2005

Journal of the Institute of Brewing

167

View full text Add to dashboard Cite

While beer provides a very stable microbiological environment, a few niche microorganisms are capable of growth in malt, wort and beer. Growth of mycotoxin‐producing fungi during malting, production of off‐flavours and development of turbidity in the packaged product due to the growth and metabolic activity of wild yeasts, certain lactic acid bacteria (LAB) and anaerobic Gram negative bacteria, impact negatively on beer quality. It follows that any means by which microbial contamination can be reduced or controlled would be of great economic interest to the brewing industry and would serve the public interest. There has been an increasing effort to develop novel approaches to minimal processing, such as the exploitation of inhibitory components natural to raw materials, to enhance the microbiological stability of beer. LAB species, which occur as part of the natural barley microbiota, persist during malting and mashing, and can play a positive role in the beer‐manufacturing process by their contribution to wort bioacidification or the elimination of undesirable microorganisms. Other naturally occurring components of beer that have been valued for their preservative properties are hop compounds. It may be possible to enhance the antimicrobial activities of these compounds during brewing. Some yeast strains produce and excrete extracellular toxins called zymocins, which are lethal to sensitive yeast strains. Yeast strains resistant to zymocins have been constructed. Imparting zymocinogenic activity to brewing yeast would offer a defence against wild yeasts in the brewery. Thus, the antimicrobial properties of naturally occurring components of raw materials can be exploited to enhance the microbial stability of beer.

show abstract

Section: Controlling Contaminationmentioning

confidence: 99%

Enhancing the Microbiological Stability of Malt and Beer - A Review

Vaughan

O'Sullivan

Sinderen

2005

Journal of the Institute of Brewing

167

View full text Add to dashboard Cite

show abstract

“…Surface colonization by biofilm-forming bacteria is initiated by cell contact and adhesion to the surface [11][12][13]. The subsequent biofilm growth can cause highly resistant bacterial infections on medical implants and catheters or impaired industrial equipment [14][15][16][17][18][19].…”

mentioning

confidence: 99%

Hydrodynamic Trapping of Swimming Bacteria by Convex Walls

et al. 2015

View full text Add to dashboard Cite

Swimming bacteria display a remarkable tendency to move along flat surfaces for prolonged times. This behavior may have a biological importance but can also be exploited by using microfabricated structures to manipulate bacteria. The main physical mechanism behind the surface entrapment of swimming bacteria is, however, still an open question. By studying the swimming motion of Escherichia coli cells near microfabricated pillars of variable size, we show that cell entrapment is also present for convex walls of sufficiently low curvature. Entrapment is, however, markedly reduced below a characteristic radius. Using a simple hydrodynamic model, we predict that trapped cells swim at a finite angle with the wall and a precise relation exists between the swimming angle at a flat wall and the critical radius of curvature for entrapment. Both predictions are quantitatively verified by experimental data. Our results demonstrate that the main mechanism for wall entrapment is hydrodynamic in nature and show the possibility of inhibiting cell adhesion, and thus biofilm formation, using convex features of appropriate curvature. DOI: 10.1103/PhysRevLett.114.258104 PACS numbers: 47.63.Gd, 87.17.Jj, 87.18.Ed Self-propelled bacteria living in aqueous media have constant, vivid interactions with their local environment, which may dramatically alter their swimming behavior [1][2][3][4][5][6][7][8]. Often, bacterial habitats are physically confined by solid boundaries. Physical interactions with these solid surfaces give rise to a rich variety of dynamical phenomena like steering or rectification of swimming direction [9] and the propulsion of microfabricated structures [10]. Understanding the physical mechanisms behind cell-surface interactions is of crucial importance to design structures that could fully exploit those effects for microfluidic applications. On the other hand, a quantitative understanding of wall entrapment and subsequent adhesion would allow us to design surfaces that hinder unwanted biological processes like biofilm formation. Surface colonization by biofilm-forming bacteria is initiated by cell contact and adhesion to the surface [11][12][13]. The subsequent biofilm growth can cause highly resistant bacterial infections on medical implants and catheters or impaired industrial equipment [14][15][16][17][18][19].Using a tracking microscope, Frymier et al. observed that bacteria display a marked tendency to swim adjacent to wall surfaces [20]. At the beginning, this behavior was attributed to an attractive interaction potential between the cell body and the solid surface. It was later proposed, however, that, while DLVO forces could be responsible for irreversible adhesion, wall entrapment during swimming may have a purely hydrodynamic origin [21,22]. Hydrodynamic effects can indeed give rise to wall entrapment via two distinct mechanisms. The first one is via farfield, dipolar flows that, once reflected by a flat wall, give rise to reorientation parallel to the wall surface as well as an attraction by the wa...

show abstract

“…The majority of surfaces in the food-processing industry are made of stainless steel that can be easily cleaned and is resistant against chemical agents (Mattila-Sandholm & Wirtanen 1992). However, it was detected by microscopy that even smooth surfaces made from stainless steel can be damaged by mechanical cleaning.…”

Section: Biofilms and Materials In The Food Industrymentioning

confidence: 99%

Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms - a review

Vlkova¹,

Babák²,

Seydlova³

et al. 2008

Czech J. Food Sci.

View full text Add to dashboard Cite

Vlková H., Babák V., Seydlová R., Pavlík I., Schlegelová J. (2008): Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms -a review. Czech J. Food Sci., 26: 309-323.Microbial biofilms which form on all types of surfaces of technological systems in the dairy industry and on dairy farms adversely affect the quality and safety of final products, i.e. both foodstuffs and raw materials used for their production. The fact that a number of microorganisms are alimentary pathogens, e.g. Staphylococcus aureus or Listeria monocytogenes, makes a serious problem directly affecting human health. Biofilms are usually formed by various species of microorganism, which protect each other against the effects of biocidal (antibacterial) agents and are resistant to these agents. The colonisation of surfaces of the open and closed piping systems, floors, waste, walls and ceilings of the production halls becomes a major problem in the selection of effective sanitation agents for their control. Based on the existing model studies, practical methods for testing the effectiveness of sanitation procedures should be evaluated, including the selection of biocides and comparison of the physical parameters of the sanitation procedures. Testing the effectiveness of the sanitation agents should be performed with the use of standardised tests, which consider microbial, structural, and chemical characteristics of the living microbial communities on specific contact surfaces in the food-processing industry.

show abstract

Biofilm formation in the industry: A review

Cited by 231 publications

References 121 publications

Enhancing the Microbiological Stability of Malt and Beer - A Review

Enhancing the Microbiological Stability of Malt and Beer - A Review

Hydrodynamic Trapping of Swimming Bacteria by Convex Walls

Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms - a review

Contact Info

Product

Resources

About