Bacterial composition of biofilms formed on dairy-processing equipment. Issue 5 (28th May 2019)

• Record Type: Journal Article
• Authors: Wang, Binbin; Tan, Xiqian; Du, Renpeng; Zhao, Fangkun; Zhang, Lixia; Han, Ye; Zhou, Zhijiang
• Is Part Of: Preparative biochemistry & biotechnology. Volume 49:Issue 5(2019)
• Page Start: 477
• Page End: 484
• Publication Date: 2019-05-28
• Subjects: Bacterial community -- biofilm -- high-throughput sequencing -- culture-dependent -- crystal violet staining -- dairy; Biochemistry -- Technique -- Periodicals; Biotechnology -- Technique -- Periodicals; Biochemistry -- methods -- Periodicals; Biotechnology -- methods -- Periodicals; 660.6
• DOI: 10.1080/10826068.2019.1587623
• Languages: English
• ISSNs: 1082-6068

Abstract

Abstract: Polymicrobial biofilms often form on the surfaces of food-processing machinery, causing equipment damage and posing a contamination risk for the foods processed by the system. The composition of the microbial communities that make up these biofilms is largely unknown, especially in the dairy industry. To address this deficit, we investigated the bacterial composition of biofilms that form on the surfaces of equipment during dairy processing using Illumina MiSeq sequencing and culture-dependent methods. Illumina sequencing identified eight phyla, comprising six classes, ten orders, fifteen families, eighteen genera, and eighteen species. In contrast, only eight species were isolated from the same samples using the culture-based method. To determine the ability of the identified bacteria to form biofilms, biofilm formation analysis via crystal violet staining was performed. Five of the eight culturable species, Acinetobacter baumannii, Acinetobacter junii, Enterococcus faecalis, Corynebacterium callunae, and Stenotrophomonas maltophilia, were able to form biofilms. Since most of the identified bacteria are potential food-borne or opportunistic pathogens, this study provides guidance for quality control of products produced in dairy processing facilities.