Department of Biological Sciences, Aarhus University, Denmark.
Biofouling. 2011 Jan;27(1):111-21. doi: 10.1080/08927014.2010.544848.
Biofilms on food processing equipment cause food spoilage and pose a hazard to consumers. The bacterial community on steel surfaces in a butcher's shop was characterized, and bacteria representative of this community enriched from minced pork were used to study biofilm retention. Stainless steel (SS) was compared to two novel nanostructured sol-gel coatings with differing hydrophobicity. Surfaces were characterized with respect to roughness, hydrophobicity, protein adsorption, biofilm retention, and community composition of the retained bacteria. Fewer bacteria were retained on the sol-gel coated surfaces compared to the rougher SS. However, the two sol-gel coatings did not differ in either protein adsorption, biofilm retention, or microbial community composition. When polished to a roughness similar to sol-gel, the SS was colonized by the same amount of bacteria as the sol-gel, but the bacterial community contained fewer Pseudomonas cells. In conclusion, biofilm retention was affected more by surface roughness than chemical composition under the condition described in this study.
食品加工设备上的生物膜会导致食物变质，并对消费者构成危害。本研究对肉店钢表面的细菌群落进行了表征，并从肉末中富集了具有代表性的细菌，以研究生物膜的保留情况。将不锈钢（SS）与两种具有不同疏水性的新型纳米结构化溶胶-凝胶涂层进行了比较。对表面的粗糙度、疏水性、蛋白质吸附、生物膜保留以及保留细菌的群落组成进行了特征描述。与较粗糙的 SS 相比，溶胶-凝胶涂层表面的细菌保留量较少。然而，两种溶胶-凝胶涂层在蛋白质吸附、生物膜保留或微生物群落组成方面没有差异。当抛光至与溶胶-凝胶相似的粗糙度时，SS 上定植的细菌数量与溶胶-凝胶相同，但细菌群落中假单胞菌细胞较少。总之，在本研究所述条件下，生物膜保留受表面粗糙度的影响大于化学成分。
