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Research Article

Effects of carbon sources and temperature on the formation and structural characteristics of food-related Staphylococcus epidermidis biofilms

Mingming ZouaDonghong Liua,b,c( )
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
Ningbo Research Institute, Zhejiang University, Ningbo 315100, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Biofilms are a constant concern in the food industry; understanding the effect of environmental conditions on biofilm formation is essential to develop effective control strategies. Therefore, this study was conducted to investigate biofilms formation by Staphylococcus epidermidis under various conditions. Biofilms were cultured in nutrient broth containing different carbon source concentrations (0–10 mg/mL) on polystyrene surfaces for 32 h of incubation at 37 ℃ or 55 ℃, with quantification and enumeration at 8, 16, 24 and 32 h. S. epidermidis developed biofilms under all tested conditions; achieved the highest yield of biofilm biomass at 2.5 mg/mL for all carbon sources at 37 ℃. The highest efficiency of extracellular polymeric substance (EPS) molecule production occurred under glucose availability in the growth environment, with a higher yield of biomass and a significantly smaller number of metabolically active cells than under other tested conditions. A condensed ball-shaped structure was observed under the lactose condition. Meanwhile, biofilms in the presence of maltose showed mainly opaque thick rich colonies, while a compact multilayered-shaped structure was exhibited under both glucose and sucrose conditions. These results contribute to a better understanding of the biofilm formation by S. epidermidis in order to reduce contamination and recontamination in the food industry.

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Food Science and Human Wellness
Pages 370-376
Cite this article:
Zou M, Liu D. Effects of carbon sources and temperature on the formation and structural characteristics of food-related Staphylococcus epidermidis biofilms. Food Science and Human Wellness, 2020, 9(4): 370-376. https://doi.org/10.1016/j.fshw.2020.05.007

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Received: 14 October 2019
Revised: 09 March 2020
Accepted: 21 May 2020
Published: 03 June 2020
© 2020 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.
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