Multispecies biofilm cities and the importance of the order of colonization

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Control Pub Date : 2025-03-24 DOI:10.1016/j.foodcont.2025.111319
Krisha Pant, Jon Palmer, Steve Flint
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Abstract

Biofilms are sessile communities of cells embedded in the extracellular matrix of polysaccharides formed to protect themselves from adverse conditions and are attached to the biotic/abiotic surfaces. In the natural environment, the probability of bacteria existing in multispecies is higher than the bacteria existing in isolation. The first step to a stable multispecies biofilm formation is the attachment and colonization of the surface by one or more bacteria. This review aimed to understand the impact of sequential attachment in overall multispecies biofilm formation, its role in defining biofilm properties, and the possible challenges it could present during the removal and disinfection process. In several cases, the highest biofilm former attached to the surface first resulting in a stronger biofilm which explains the enhanced resistance to removal in multispecies biofilm. Following the formation of a stable biofilm, environmental variables (e.g. temperature, surface, nutrient availability), and metabolic exchange between the bacteria drive the properties of biofilm, finally resulting in sequential detachment, driven by the predominant bacteria. These insights are vital in understanding biofilm formation and spatial layering of pathogenic bacteria for efficient biocontrol and removal.

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多物种生物膜城市和定殖顺序的重要性
生物膜是嵌入在细胞外多糖基质中的细胞的固着群落,形成了保护自己免受不利条件的影响,并附着在生物/非生物表面。在自然环境中,细菌以多种形式存在的概率高于细菌以孤立形式存在的概率。形成稳定的多物种生物膜的第一步是一个或多个细菌在表面的附着和定植。这篇综述旨在了解顺序附着在整体多物种生物膜形成中的影响,它在定义生物膜特性中的作用,以及它在去除和消毒过程中可能出现的挑战。在一些情况下,最高的生物膜前体首先附着在表面,导致更强的生物膜,这解释了多物种生物膜中增强的去除阻力。在形成稳定的生物膜后,环境变量(如温度、表面、营养物质可用性)和细菌之间的代谢交换驱动生物膜的特性,最终导致在优势细菌的驱动下顺序分离。这些见解对于了解病原菌的生物膜形成和空间分层以进行有效的生物防治和去除至关重要。
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来源期刊
Food Control
Food Control 工程技术-食品科技
CiteScore
12.20
自引率
6.70%
发文量
758
审稿时长
33 days
期刊介绍: Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.
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