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Title

Biofilm-forming capacity in biogenic amine-producing bacteria isolated from dairy products

AuthorsDíaz, María CSIC ORCID; Ladero Losada, Víctor Manuel CSIC ORCID ; Río Lagar, Beatriz del CSIC ORCID ; Redruello, Begoña CSIC ORCID; Fernández García, María CSIC ORCID ; Martín, M. Cruz CSIC ORCID ; Álvarez González, Miguel Ángel CSIC ORCID
KeywordsDairy industry
Biogenic amines
Biofilms
Lactic acid bacteria
Putrescine
Tyramine
Histamine
Issue DateMay-2016
PublisherFrontiers Media
CitationFrontiers in Microbiology 7: 591 (2016)
AbstractBiofilms on the surface of food industry equipment are reservoirs of potentially food-contaminating bacteria-both spoilage and pathogenic. However, the capacity of biogenic amine (BA)-producers to form biofilms has remained largely unexamined. BAs are low molecular weight, biologically active compounds that in food can reach concentrations high enough to be a toxicological hazard. Fermented foods, especially some types of cheese, accumulate the highest BA concentrations of all. The present work examines the biofilm-forming capacity of 56 BA-producing strains belonging to three genera and 10 species (12 Enterococcus faecalis, 6 Enterococcus faecium, 6 Enterococcus durans, 1 Enterococcus hirae, 12 Lactococcus lactis, 7 Lactobacillus vaginalis, 2 Lactobacillus curvatus, 2 Lactobacillus brevis, 1 Lactobacillus reuteri, and 7 Lactobacillus parabuchneri), all isolated from dairy products. Strains of all the tested species - except for L. vaginalis-were able to produce biofilms on polystyrene and adhered to stainless steel. However, the biomass produced in biofilms was strain-dependent. These results suggest that biofilms may provide a route via which fermented foods can become contaminated by BA-producing microorganisms.
Publisher version (URL)https://doi.org/10.3389/fmicb.2016.00591
URIhttp://hdl.handle.net/10261/143263
DOI10.3389/fmicb.2016.00591
Identifiersissn: 1664-302X
Appears in Collections:(IPLA) Artículos




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