<i>Anoxybacillus</i>and<i>Geobacillus</i>biofilms in the dairy industry: effects of surface material, incubation temperature and milk type

Karaca, Başar; Buzrul, Sencer; Cihan, Arzu Çöleri

doi:10.1080/08927014.2019.1628221

Cited by 26 publications

(25 citation statements)

References 49 publications

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“…The colony-forming unit detection limit of the preferred method for counting biofilm cells is approximately 1.5 Log 10 CFU/cm 2 . All the experiments were done at least in duplicate ( Burgess et al, 2014 ; Karaca et al, 2019 ). The sampled thermophilic biofilms on stainless steel surfaces were also confirmed by Confocal Scanning Laser Microscopy (Carl Zeiss Microscopy, Thornwood, NY, USA).…”

Section: Methodsmentioning

confidence: 99%

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Mathematical Models for the Biofilm Formation of Geobacillus and Anoxybacillus on Stainless Steel Surface in Whole Milk

Karaca

Buzrul

Cihan

2021

Food Sci Anim Resour

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Biofilm formation of Geobacillus thermodenitrificans , Geobacillus thermoglucosidans and Anoxybacillus flavithermus in milk on stainless steel were monitored at 55°C, 60°C, and 65°C for various incubation times. Although species of Geobacillus showed a rapid response and produced biofilm within 4 h on stainless steel, a delay (lag time) was observed for Anoxybacillus . A hyperbolic equation and a hyperbolic equation with lag could be used to describe the biofilm formation of Geobacillus and Anoxybacillus , respectively. The highest biofilm formation amount was obtained at 60°C for both Geobacillus and Anoxybacillus . However, the biofilm formation rates indicated that the lowest rates of formation were obtained at 60°C for Geobacillus . Moreover, biofilm formation rates of G. thermodenitrificans (1.2–1.6 Log 10 CFU/mL·h) were higher than G. thermoglucosidans (0.4–0.7 Log 10 CFU/mL·h). Although A. flavithermus had the highest formation rate values (2.7–3.6 Log 10 CFU/mL·h), this was attained after the lag period (4 or 5 h). This study revealed that modeling could be used to describe the biofilm formation of thermophilic bacilli in milk.

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Section: Methodsmentioning

confidence: 99%

“…G . thermodenitrificans can be a contaminant for heat-treated food products and can produce biofilm in simulated dairy conditions ( Karaca et al, 2019 ; Manachini et al, 2000 ). G .…”

Section: Introductionmentioning

confidence: 99%

Mathematical Models for the Biofilm Formation of Geobacillus and Anoxybacillus on Stainless Steel Surface in Whole Milk

Karaca

Buzrul

Cihan

2021

Food Sci Anim Resour

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“…As Bacillus species are ubiquitously present in nature, they spread easily through food production systems, and contamination with these species is almost inevitable. Together with Geobacillus and Anoxybacillus species, Bacillus are considered as the most common bacteria found in dairy farms and processing plants . Moreover, they are the predominant type of gram‐positive bacteria isolated from both raw and pasteurized milk, pre‐ and post‐pasteurization segments of dairy plants .…”

Section: Persistence Of Biofilm Formed By Bacillus Species In the Daimentioning

confidence: 99%

“…As Bacillus species are ubiquitously present in nature, they spread easily through food production Together with Geobacillus and Anoxybacillus species, Bacillus are considered as the most common bacteria found in dairy farms and processing plants. 40,[42][43][44][45][46][47] Moreover, they are the predominant type of gram-positive bacteria isolated from both raw and pasteurized milk, pre-and post-pasteurization segments of dairy plants. 36,43,48 The most common Bacillus species found in dairy-associated environments are B. licheniformis, B. cereus, B. subtilis, B. thuringiensis, B. weihenstephanensis, B. mycoides, B. sporothermodurans, and B. megaterium.…”

Section: Persistence Of Biofilm Formed By Bacillus Species In the Daimentioning

confidence: 99%

Role of Bacillus species in biofilm persistence and emerging antibiofilm strategies in the dairy industry

Shemesh

Ostrov

2020

J Sci Food Agric

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Biofilm‐forming Bacillus species are often involved in persistent contamination and spoilage of dairy products. They therefore present a major microbiological challenge in the field of dairy food quality and safety. Due to their substantial physiological versatility, Bacillus species can survive in various parts of dairy manufacturing plants, leading to a high risk of product spoilage and potential dissemination of foodborne diseases. Furthermore, biofilm and heat‐resistant spore formation make these bacteria challenging to eliminate. Thus, some strategies have been employed to remove, prevent, or delay the formation of Bacillus biofilms in the dairy industry, but with limited success. Lack of understanding of the Bacillus biofilm structure and behavior in conditions relevant to dairy‐associated environments could partially account for this situation. The current paper reviews dairy‐associated biofilm formation by Bacillus species, with particular attention to the role of biofilm in Bacillus species adaptation and survival in a dairy processing environment. Relevant model systems are discussed for the development of novel antimicrobial approaches to improve the quality of dairy food. © 2020 Society of Chemical Industry

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“…were isolated from four door-type dishwashers (Table 2). Both strains also form biofilm on various abiotic surfaces [14,15,16]. Further studies for effective biofilm and spore removal should be needed to improve hygiene of dishwashers.…”

Section: Classification Of the Isolated Bacteriamentioning

confidence: 99%

Evaluation of contaminated bacteria inside door- and conveyor-types of dishwashers used in food service facilities

2020

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Dishwashers are one of the sources of bacterial contamination in dishes despite the fact that they comprise extreme environments due to the high temperature, high pH, and the presence of detergents during their operation. In this study, viable bacteria were isolated from 6 door-type and 8 conveyor-type dishwashers that were being used in food service facilities. Each door-and conveyortype dishwasher was divided into 6 and 9 sections respectively. Thermophilic bacteria, which grow at 60˚C, were obtained from 5 sections of door-type dishwashers, but obtained from one section of conveyor-type dishwashers tested. The 16S rRNA sequences of the cultured isolates revealed that fewer Gram-negative bacterial strains were found in door-type dishwashers than in conveyor-type dishwashers. The most frequently identified bacterial species in the samples tested were spore-forming bacteria, such as Bacillus and Anoxybacillus species. This study highlights the vulnerabilities presented by dishwashers used in food service facilities.

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AnoxybacillusandGeobacillusbiofilms in the dairy industry: effects of surface material, incubation temperature and milk type

Cited by 26 publications

References 49 publications

Mathematical Models for the Biofilm Formation of Geobacillus and Anoxybacillus on Stainless Steel Surface in Whole Milk

Mathematical Models for the Biofilm Formation of Geobacillus and Anoxybacillus on Stainless Steel Surface in Whole Milk

Role of Bacillus species in biofilm persistence and emerging antibiofilm strategies in the dairy industry

Evaluation of contaminated bacteria inside door- and conveyor-types of dishwashers used in food service facilities

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