Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jalan Raya Cisauk-Lapan No. 10, Sampora, Cisauk, Tangerang, Banten, 15345, Indonesia.
BMC Microbiol. 2021 Jan 2;21(1):1. doi: 10.1186/s12866-020-02060-7.
Biofilms can form in many industries, one of them is the food industry. The formation of biofilms in this industry could cause immense economic losses and endanger public health. Biofilms formation is mainly triggered by quorum sensing. Therefore, inhibition of quorum sensing could be an innovative approach to inhibit the formation of biofilms. One way to inhibit quorum sensing is by using anti-quorum sensing compounds. Actinomycetes are a group of bacteria that is acknowledged to produce these compounds.
There were eight crude extracts of Actinomycetes isolates that showed promising anti-quorum sensing activity against Chromobacterium violaceum. The concentration of the crude extracts was 20 mg/mL. All the crude extracts showed no antibacterial activity against food spoilage bacteria, except for crude extracts of isolate 18 PM that showed antibacterial activity against Bacillus subtilis. They also showed various antibiofilm activity, both inhibition and destruction. The highest inhibition and destruction activity sequentially was done by crude extracts of isolate 12 AC with 89.60% against Bacillus cereus and crude extracts of isolate SW03 with 93.06% against Shewanella putrefaciens.
Actinomycetes isolates that isolated from different regions in Indonesia can be used as potential candidates to overcome biofilms formed by food spoilage bacteria using their ability to produce anti-quorum sensing compounds.
生物膜可以在许多行业中形成,其中之一是食品行业。该行业中生物膜的形成可能会造成巨大的经济损失,并危及公众健康。生物膜的形成主要是由群体感应触发的。因此,抑制群体感应可能是抑制生物膜形成的一种创新方法。抑制群体感应的一种方法是使用抗群体感应化合物。放线菌是一类被公认为能产生这些化合物的细菌。
有 8 种放线菌分离株的粗提物对紫色杆菌表现出有希望的抗群体感应活性。粗提物的浓度为 20mg/ml。除了分离株 18PM 的粗提物对枯草芽孢杆菌表现出抗菌活性外,所有粗提物对食品腐败菌均无抗菌活性。它们还表现出不同的抗生物膜活性,包括抑制和破坏。抑制和破坏活性最高的依次是分离株 12AC 的粗提物,对蜡状芽孢杆菌的抑制率为 89.60%,以及分离株 SW03 的粗提物,对腐败希瓦氏菌的抑制率为 93.06%。
从印度尼西亚不同地区分离得到的放线菌分离株可以作为潜在的候选物,利用其产生抗群体感应化合物的能力来克服由食品腐败菌形成的生物膜。