Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) CCT-CONICET, La Plata, RA1900, Argentina.
Cátedra de Microbiología, Departamento de Ciencias Biológicas, Facultad de Ciencias Exactas, Universidad Nacional de La Plata, 47 y 115, La Plata, Argentina.
Food Res Int. 2019 Sep;123:258-265. doi: 10.1016/j.foodres.2019.04.067. Epub 2019 Apr 30.
Lactic acid bacteria (LAB) exert a strong antagonistic activity against many microorganisms including food spoilage organisms and may be used as an alternative to control biofilm formation of pathogens in food industries. The objective of this work was to investigate the ability of fifteen Salmonella strains isolated from poultry environment to form biofilms on different surfaces. In addition, the effect of Lactobacillus kefiri strains 8321 and 83113 and Lactobacillus plantarum 83114 and their surface proteins on biofilm development of Salmonella Enteritidis 115 was studied. The relationship between surface properties of bacteria (hydrophobicity, autoaggregation and coaggregation with lactobacilli) and biofilm formation was also investigated. Most of Salmonella strains were hydrophilic and five strains were moderately hydrophobic. In general, Salmonella strains showed high aggregation abilities (27-54%). S. Enteritidis 106 and S. Typhimurium 102 and 108 showed the highest percentages of autoaggregation. All Salmonella strains tested showed aggregation abilities with the three lactobacilli studied, but the percentage of coaggregation proved to be strain-specific. When comparing stainless steel, glass and polystyrene surfaces, higher levels of biofilm formation occurred on polystyrene plate than on glass surfaces or stainless steel. S. Enteritidis 115 exhibited the greatest attachment to polyestyrene surface. The preincubation or coincubation with the three lactobacilli strains significantly reduced (about 1 log CFU/ml of reduction) the ability of S. Enteritidis 115 to form biofilm compared to the control without lactobacilli. These results were confirmed by confocal microscopy. In the same way, when surface proteins extracted from lactobacilli strains were preincubated or coincubated with S. Enteritidis 115, biofilm formation of this strain was significantly decreased compared to the control. The results obtained showed that these Lactobacillus strains and their surface proteins can be used as alternatives for control of biofilm formation by Salmonella in the poultry industry.
乳酸菌（LAB）对许多微生物具有很强的拮抗作用，包括食品腐败菌，可作为替代物来控制食品工业中病原体生物膜的形成。本工作的目的是研究从禽类环境中分离出的十五株沙门氏菌在不同表面形成生物膜的能力。此外，还研究了发酵乳杆菌 8321 和 83113 菌株和植物乳杆菌 83114 及其表面蛋白对肠炎沙门氏菌 115 生物膜形成的影响。还研究了细菌表面特性（疏水性、自聚集和与乳酸菌的共聚）与生物膜形成之间的关系。大多数沙门氏菌菌株具有亲水性，五株菌株具有中等疏水性。一般来说，沙门氏菌菌株表现出很高的聚集能力（27-54%）。S. Enteritidis 106 和 S. Typhimurium 102 和 108 表现出最高的自聚集百分比。所有测试的沙门氏菌菌株均与三种研究的乳酸菌具有聚集能力，但共聚百分比具有菌株特异性。与不锈钢、玻璃和聚苯乙烯表面相比，在聚苯乙烯板上形成生物膜的水平更高。S. Enteritidis 115 对聚脂表面的附着性最强。与三种乳酸菌菌株预孵育或共孵育显著降低了 S. Enteritidis 115 形成生物膜的能力（与不含乳酸菌的对照相比，减少约 1 个对数 CFU/ml）。共聚焦显微镜证实了这些结果。同样，当从乳酸菌菌株中提取的表面蛋白与 S. Enteritidis 115 预孵育或共孵育时，与对照相比，该菌株的生物膜形成显著减少。研究结果表明，这些乳酸菌菌株及其表面蛋白可作为控制禽类行业中沙门氏菌生物膜形成的替代物。
