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Formation and Characterization of Early Bacterial Biofilms on Different Wood Typologies Applied in Dairy Production
- Source :
- Applied and Environmental Microbiology. 84
- Publication Year :
- 2018
- Publisher :
- American Society for Microbiology, 2018.
-
Abstract
- The main hypothesis of this work was that Sicilian forestry resources are suitable for the production of equipment to be used in cheese making and indigenous milk lactic acid bacteria (LAB) are able to develop stable biofilms providing starter and nonstarter cultures necessary for curd fermentation and cheese ripening, respectively. Hence, the present work was carried out with deproteinized whey to evaluate LAB biofilm formation on different woods derived from tree species grown in Sicily. Microbiological and scanning electron microscopy analyses showed minimal differences in microbial levels and compositions for the neoformed biofilms. The specific investigation of Salmonella spp., Listeria monocytogenes , Escherichia coli , coagulase-positive staphylococci (CPS), and sulfite-reducing anaerobes did not generate any colony for all vats before and after bacterial adhesion. LAB populations dominated all vat surfaces. The highest levels (7.63 log CFU/cm 2 ) were registered for thermophilic cocci. Different colonies were characterized physiologically, biochemically, and genetically (at strain and species levels). Six species within the genera Enterococcus , Lactobacillus , Lactococcus , and Streptococcus were identified. The species most frequently present were Lactobacillus fermentum and Lactococcus lactis . LAB found on the surfaces of the wooden vats in this study showed interesting characteristics important for dairy manufacture. To thoroughly investigate the safety of the wooden vat, a test of artificial contamination on new Calabrian chestnut (control wood) vats was carried out. The results showed that LAB represent efficient barriers to the adhesion of the main dairy pathogens, probably due to their acidity and bacteriocin generation. IMPORTANCE This study highlights the importance of using wooden vats for traditional cheese production and provides evidence for the valorization of the Sicilian forest wood resources via the production of dairy equipment.
- Subjects :
- 0301 basic medicine
Settore AGR/05 - Assestamento Forestale E Selvicoltura
Lactobacillus fermentum
Lactococcus
030106 microbiology
Colony Count, Microbial
Cheese ripening
Applied Microbiology and Biotechnology
Bacterial Adhesion
Trees
Microbiology
03 medical and health sciences
Cheese
Lactobacillales
Salmonella
Lactobacillus
Animals
Food science
Ecology
biology
Lactococcus lactis
Biofilm
food and beverages
Streptococcus
KEYWORDS biofilm formation, lactic acid bacteria, technological screening, tree species, wooden vats
biology.organism_classification
Listeria monocytogenes
Wood
Dairying
Milk
030104 developmental biology
Enterococcus
Biofilms
Fermentation
Food Microbiology
Bacteria
Settore AGR/16 - Microbiologia Agraria
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 10985336 and 00992240
- Volume :
- 84
- Database :
- OpenAIRE
- Journal :
- Applied and Environmental Microbiology
- Accession number :
- edsair.doi.dedup.....e4e62a06c906b0d9b48e1aab536c6b68