Sporulation and Biofilms as Survival Mechanisms of <i>Bacillus</i> Species in Low-Moisture Food Production Environments

Lamba, Sakshi; Muthappa, Dechamma Mundanda; Fanning, Séamus; Scannell, Amalia G. M.

doi:10.1089/fpd.2022.0006

Cited by 4 publications

(3 citation statements)

References 151 publications

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“…Additionally, the SA PGPB strains were found to have a high number of acylamidase genes, which may allow indirect hydrolysis of immunoregulatory peptidoglycans ( 32 ), and transcription regulator genes of the TetR and YceI families, which aid in stress tolerance ( 33 – 35 ). Finally, the abundance of sporulation genes observed in these strains may contribute to their ability to withstand environmental stressors ( 36 ).…”

Section: Discussionmentioning

confidence: 99%

Comparative Functional Genome Analysis Reveals the Habitat Adaptation and Biocontrol Characteristics of Plant Growth-Promoting Bacteria in NCBI Databases

Wang

et al. 2023

Microbiol Spectr

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Section: Discussionmentioning

confidence: 99%

Comparative Functional Genome Analysis Reveals the Habitat Adaptation and Biocontrol Characteristics of Plant Growth-Promoting Bacteria in NCBI Databases

Wang

et al. 2023

Microbiol Spectr

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“…Cronobacter has already been found in roller dryers, drying towers, tanker bays, and in spray drying of milk powder and infant formula processing (Bourdichon et al., 2021; Forsythe, 2018). B. cereus has been associated with the LMF industry throughout the baking (Lamba et al., 2022) and condiments industry, due to biofilm formation on processing surfaces (Jiao et al., 2019; Sánchez‐Maldonado et al., 2018). In addition, a study from Great Britain concluded that the level of contamination in condiments could cause foodborne illnesses (Carter et al., 2018; Little et al., 2003).…”

Section: Pathogens Associated With Biofilm Formation In Lmf Manufactu...mentioning

confidence: 99%

“…Some of these microorganisms may survive for years in food processing facilities, mainly due to their ability to attach to food surfaces, equipment, and processing environments. This attachment ability contributes to dry surface biofilm (DSB) formation (Hertwig et al., 2022; Lamba et al., 2022). Salmonella , for instance, has been shown to persist for at least 10 years in the dry, unsweetened cereal industry (Russo et al., 2013).…”

Section: Introductionmentioning

confidence: 99%

Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods

Alonso

Gonçalves

Brito

et al. 2022

Comp Rev Food Sci Food Safe

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Bacterial biofilm formation in low moisture food processing (LMF) plants is related to matters of food safety, production efficiency, economic loss, and reduced consumer trust. Dry surfaces may appear dry to the naked eye, however, it is common to find a coverage of thin liquid films and microdroplets, known as microscopic surface wetness (MSW). The MSW may favor dry surface biofilm (DSB) formation. DSB formation is similar in other industries, it occurs through the processes of adhesion, production of extracellular polymeric substances, development of microcolonies and maturation, it is mediated by a quorum sensing (QS) system and is followed by dispersal, leading to disaggregation. Species that survive on dry surfaces develop tolerance to different stresses. DSB are recalcitrant and contribute to higher resistance to sanitation, becoming potential sources of contamination, related to the spoilage of processed products and foodborne disease outbreaks. In LMF industries, sanitization is performed using physical methods without the presence of water. Although alternative dry sanitizing methods can be efficiently used, additional studies are still required to develop and assess the effect of emerging technologies, and to propose possible combinations with traditional methods to enhance their effects on the sanitization process. Overall, more information about the different technologies can help to find the most appropriate method/s, contributing to the development of new sanitization protocols. Thus, this review aimed to identify the main characteristics and challenges of biofilm management in low moisture food industries, and summarizes the mechanisms of action of different dry sanitizing methods (alcohol, hot air, UV‐C light, pulsed light, gaseous ozone, and cold plasma) and their effects on microbial metabolism.

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Probiotic characterization of Bacillus species strains isolated from an artisanal fermented milk product Dahi

2023

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Sporulation and Biofilms as Survival Mechanisms of Bacillus Species in Low-Moisture Food Production Environments

Cited by 4 publications

References 151 publications

Comparative Functional Genome Analysis Reveals the Habitat Adaptation and Biocontrol Characteristics of Plant Growth-Promoting Bacteria in NCBI Databases

Comparative Functional Genome Analysis Reveals the Habitat Adaptation and Biocontrol Characteristics of Plant Growth-Promoting Bacteria in NCBI Databases

Dry surface biofilms in the food processing industry: An overview on surface characteristics, adhesion and biofilm formation, detection of biofilms, and dry sanitization methods

Probiotic characterization of Bacillus species strains isolated from an artisanal fermented milk product Dahi

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