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Selected Publication:

Zand, E; Pfanner, H; Domig, KJ; Sinn, G; Zunabovic-Pichler, M; Jaeger, H.
(2021): Biofilm-Forming Ability of Microbacterium lacticum and Staphylococcus capitis Considering Physicochemical and Topographical Surface Properties
FOODS. 2021; 10(3), 611 FullText FullText_BOKU

Abstract:
Biofilm characteristics of Microbacterium lacticum D84 (M. lacticum) and Staphylococcus capitis subsp. capitis (S. capitis) on polytetrafluoroethylene and AISI-304 stainless steel at early- (24, 48 h) and late-stage (144, 192 h) biofilm formation were investigated. M. lacticum biofilm structure was more developed compared to S. capitis, representing vastly mature biofilms with a strongly developed amorphous matrix, possibly extracellular polymeric substances (EPSs), at late-stage biofilm formation. S. capitis showed faster growth behavior but still resulted in a relatively flat biofilm structure. Strong correlations were found between several roughness parameters and S. capitis surface coverage (r >= 0.98), and between total surface free energy (gamma s) and S. capitis surface coverage (r = 0.89), while M. lacticum remained mostly unaffected. The pronounced ubiquitous biofilm characteristics make M. lacticum D84 a suitable model for biofilm research. Studying biofilm formation of these bacteria may help one understand bacterial adhesion on interfaces and hence reduce biofilm formation in the food industry.
Authors BOKU Wien:
Domig Konrad
J├Ąger Henry
Sinn Gerhard
Zand Elena
Zunabovic-Pichler Marija
BOKU Gendermonitor:


Find related publications in this database (Keywords)
biofilm
Microbacterium lacticum
food contact surface
stainless steel
hygienic design
roughness


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