Using Potential Lactic Acid Bacteria Biofilms and their Compounds to Control Biofilms of Foodborne Pathogens.

and isolated from fermented fish and chicken represented the potential probiotic properties against ATCC 11778, ATCC 8739, and subsp. serovar Typhimurium ATCC 13311. Isolated Lactic Acid Bacteria were tested for physiological characteristics, antimicrobial activity of crude supernatant containing 0.5- 1.3% w/ v nisin against planktonic and biofilm of foodborne pathogens, biofilm forming ability, auto-aggregation, co-aggregation with all tested pathogens, bacterial survival in acid and bile salt conditions, hemolytic activity, and minimal inhibitory concentration of antibiotics. Isolates were also identified using 16S rRNA sequencing. LAB showed antimicrobial activities against planktonic and biofilm forms of all tested foodborne pathogens. All LAB could develop biofilms to prevent biofilm formations of all tested pathogens through the co-aggregation process. They showed 6-8% tolerance to bile salt, were partially resistant to low pH, hemolysis negative, and antibiotic susceptibility to the level allowed by European Food Safety Authority.