Characterization of the Biofilms Formed by Histamine-Producing Lentilactobacillus parabuchneri Strains in the Dairy Environment

Abstract

Lentilactobacillus parabuchneri, a lactic acid bacterium, is largely responsible for the production and accumulation of histamine, a toxic biogenic amine, in cheese. L. parabuchneri strains can form biofilms on the surface of industry equipment. Since they are resistant to cleaning and disinfection, they may act as reservoirs of histamine-producing contaminants in cheese. The aim of this study was to investigate the biofilm-producing capacity of L. parabuchneri strains. Using the crystal violet technique, the strains were first categorized as weak, moderate or strong biofilm producers. Analysis of their biofilm matrices revealed them to be mainly composed of proteins. Two strains of each category were then selected to analyze the influence on the biofilm-forming capacity of temperature, pH, carbon source, NaCl concentration and surface material (i.e., focusing on those used in the dairy industry). In general, low temperature (8 °C), high NaCl concentrations (2–3% w/v) and neutral pH (pH 6) prevented biofilm formation. All strains were found to adhere easily to beech wood. These findings increase knowledge of the biofilm-forming capacity of histamine-producing L. parabuchneri strains and how their formation may be prevented for improving food safety.

Lactic Acid Bacteria and Bacillus subtilis as Potential Protective Cultures for Biopreservation in the Food Industry

“…Notably, the CFS displaying the highest antimicrobial activity was the one from L. brevis CNTA 1374, producing halos of 32.20 ± 0.04 mm against the spoilage LAB L. parabuchneri, not previously described. Considering these results and its ability to produce histamine in cheese [60], L. parabuchneri CNTA 1075 was selected as the spoilage indicator micro-organism to be tested against the CFS of L. brevis CNTA 1374 in the following tests.…”

Biogenic Amine Formation in Artisan Galotyri PDO Acid-Curd Cheeses Fermented with Greek Indigenous Starter and Adjunct Lactic Acid Bacteria Strain Combinations: Effects of Cold (4 °C) Ripening and Biotic Factors Compromising Cheese Safety

“…Also, several dairy strains of mesophilic, facultatively heterofermentative nonstarter lactobacilli, particularly Latilactobacillus curvatus and Lacticaseibacillus paracasei, produce tyramine, histamine, and putrescine [4,11,28]. However, the strongest histamine producer in cheese is the freeliving species Lentilactobacillus parabucnheri [29][30][31][32][33], while Levilactobacillus brevis, another gas-forming LAB commonly found in cheese, produces tyramine and putrescine [34]. Even LAB strain constituents of dairy starter cultures were found to produce BAs [10].…”

Development of super nanoantimicrobials combining AgCl, tetracycline and benzalkonium chloride

“…Heterofermentative lactic acid bacteria like L. parabuchneri are usually responsible for contaminating dairy products and increasing food toxicity level due to the histamine release. Lentilactobacillus parabuchneri strains produce biofilms on the surface of dairy industry equipment and become resistant to disinfecting agents while act as reservoirs of histamine-producing bacteria [ 27 , 28 ]. Therefore, there is an acknowledged need for innovative antimicrobials against them to fight the antibiotic resistance and prevent biofilm formation [ 29 – 31 ].…”