The pH and Sucrose Influence Rhamnolipid Action Toward Planktonic and Biofilms of .

Bacterial resistance and persistence in food environments are major concerns for the industry, which constantly seeks new strategies to reduce microbial contamination. Rhamnolipids (RL) biosurfactants are considered sustainable and green alternatives to synthetics; furthermore, they have demonstrated potential for controlling various foodborne pathogens. Food environments are typically exposed to diverse pH, solutes, temperatures, and water activity (a) levels that may favor the survival of pathogens. Therefore, it is crucial to consider these factors in evaluating the performance of novel antimicrobials. Our study examined the influence of pH and sucrose on the antimicrobial activity of RL against both planktonic and biofilm of . We found that the presence of sucrose can enhance the antimicrobial effectiveness of RL against both planktonic and sessile bacteria. The addition of sugar particularly improved RL action at pH 6 and 7. Moreover, we observed that the type and size of RL self-assembly structures depend on the pH and sucrose concentration. These findings suggest potential for developing RL-based innovative methods to control in sugar-rich or -low a foods and environments.