Characteristic of Co-Culture Biofilm Formed by Lactobacillus plantarum and Pediococcus acidilactici, and Antagonistic Effects of This Biofilm on Pathogen Growth

Q4 Engineering Japan Journal of Food Engineering Pub Date : 2020-06-15 DOI:10.11301/jsfe.20564
T. Nguyen, Hop Van Duong, T. Nguyen, Mai Thi Ngoc Dinh, M. H. Nguyen
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引用次数: 3

Abstract

Recent studies in lactic acid bacteria (LAB) biofilm formation have reported that the functional properties of LAB are associated with biofilm formation. In this study, Pediococcus acidilactici and Lactobacillus plantarum showed the ability to form a biofilm on a solid surface under static conditions. The morphology of LAB on MRS-CR agar showed that both P. acidilactici and L. plantarum could produce exopolysaccharide (EPS) on the cell surface which mainly contributed to forming the biofilm o f single and co-culture strains on solid surfaces. Under the flow condition, cell motility played an important role in supporting the cell to overcome the repulsive force to reach and interact with the surface. As a result, the L. plantarum and co-culture cells with higher motility caused a noticeably thicker biofilm on the glass surface compared to the P. acidilactici strain. Moreover, the antagonistic activity assay showed that co-culture biofilm formation improved the antagonistic effects of LAB against Pseudomonas aeruginosa and Salmonella typhimurium compared to those in planktonic culture. It suggested that co-culture biofilm could be an effective model to apply useful LAB as potential probiotics and to control pathogen in food chain, especially under the flow condition.
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植物乳杆菌与乳酸球菌共培养生物膜的特性及其对病原菌生长的拮抗作用
最近对乳酸菌(LAB)生物膜形成的研究表明,LAB的功能特性与生物膜的形成有关。在这项研究中,乳酸球菌和植物乳杆菌显示出在静态条件下在固体表面形成生物膜的能力。乳酸杆菌和植物乳杆菌均能在细胞表面产生胞外多糖(EPS),这主要有助于单个和共培养菌株在固体表面形成生物膜。在流动条件下,细胞运动在支持细胞克服排斥力到达表面并与表面相互作用方面发挥着重要作用。因此,与乳酸乳杆菌菌株相比,植物乳杆菌和具有更高运动性的共培养细胞在玻璃表面上引起了明显更厚的生物膜。此外,拮抗活性测定表明,与浮游培养相比,共培养生物膜的形成提高了LAB对铜绿假单胞菌和鼠伤寒沙门氏菌的拮抗作用。这表明,共培养生物膜可能是一种有效的模式,可以应用有用的LAB作为潜在的益生菌,并控制食物链中的病原体,特别是在流动条件下。
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来源期刊
Japan Journal of Food Engineering
Japan Journal of Food Engineering Engineering-Industrial and Manufacturing Engineering
CiteScore
0.50
自引率
0.00%
发文量
7
期刊介绍: The Japan Society for Food Engineering (the Society) publishes "Japan Journal of Food Engineering (the Journal)" to convey and disseminate information regarding food engineering and related areas to all members of the Society as an important part of its activities. The Journal is published with an aim of gaining wide recognition as a periodical pertaining to food engineering and related areas.
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