Department of Agricultural Sciences, University of Sassari, Sassari, Italy.
World J Microbiol Biotechnol. 2020 Aug 10;36(9):134. doi: 10.1007/s11274-020-02911-5.
In natural environments, microorganisms form microbial aggregates called biofilms able to adhere to a multitude of different surfaces. Yeasts make no exception to this rule, being able to form biofilms in a plethora of environmental niches. In food realms, yeast biofilms may cause major problems due to their alterative activities. In addition, yeast biofilms are tenacious structures difficult to eradicate or treat with the current arsenal of antifungal agents. Thus, much effort is being made to develop novel approaches to prevent and disrupt yeast biofilms, for example through the use of natural antimicrobials or small molecules with both inhibiting and dispersing properties. The aim of this review is to provide a synopsis of the most recent literature on yeast biofilms regarding: (i) biofilm formation mechanisms; (ii) occurrence in food and in food-related environments; and (iii) inhibition and dispersal using natural compounds, in particular.
在自然环境中，微生物会形成微生物聚集体，称为生物膜，能够附着在多种不同的表面上。酵母也不例外，能够在大量的环境小生境中形成生物膜。在食品领域，由于其替代活性，酵母生物膜可能会导致重大问题。此外，酵母生物膜是一种顽强的结构，很难用目前的抗真菌药物来根除或治疗。因此，人们正在努力开发新的方法来预防和破坏酵母生物膜，例如通过使用具有抑制和分散特性的天然抗菌剂或小分子。本综述的目的是提供关于酵母生物膜的最新文献综述，内容涉及：（i）生物膜形成机制；（ii）在食品和食品相关环境中的存在；以及（iii）特别是使用天然化合物进行抑制和分散。
