TY - JOUR
T1 - Inhibition of Staphylococcus aureus by antimicrobial biofilms formed by competitive exclusion microorganisms on stainless steel
AU - Son, Hyeri
AU - Park, Sunhyung
AU - Beuchat, Larry R.
AU - Kim, Hoikyung
AU - Ryu, Jee Hoon
N1 - Funding Information:
This study was supported by a National Research Foundation of Korea (NRF) grant funded by the Korean Government (MSIP) ( NRF-2013R1A2A2A01068475 ) and by Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries , Republic of Korea (No. 316011-05-1-HD060 ).
Publisher Copyright:
© 2016
Copyright:
Copyright 2017 Elsevier B.V., All rights reserved.
PY - 2016/12/5
Y1 - 2016/12/5
N2 - The goal of this study was to develop a desiccation resistant antimicrobial surface using biofilm of competitive exclusion (CE) microorganism inhibitory to Staphylococcus aureus. We isolated 161 microorganisms from soils, foods, and food-contact surfaces that are inhibitory to S. aureus. Among them, three CE microorganisms (Streptomyces spororaveus strain Gaeunsan-18, Bacillus safensis strain Chamnamu-sup 5–25, and Pseudomonas azotoformans strain Lettuce-9) exhibiting strong antibacterial activity and high growth rates were selected for evaluation. These isolates formed biofilms within 24 h on stainless steel coupons (SSCs) immersed in Bennet's broth and tryptic soy broth at 25 °C. Cells in these biofilms showed significantly (P ≤ 0.05) enhanced resistance to a desiccation (43% relative humidity [RH]) compared to those attached to SSCs but not in biofilms. The antimicrobial activities of biofilms formed by these isolates on SSCs against S. aureus at 25 °C and 43% RH were determined. Compared to SSCs lacking biofilms formed by CE microorganisms, populations of S. aureus on SSCs harboring CE biofilms were significantly lower (P ≤ 0.05). Results indicate that persistent antimicrobial activity against S. aureus on stainless steel surfaces can be achieved by the presence of biofilms of CE microorganisms. This information will be useful when developing strategies to improve the microbiological safety of foods during storage, processing, and distribution by facilitating the development of effective antimicrobial food-contact surfaces.
AB - The goal of this study was to develop a desiccation resistant antimicrobial surface using biofilm of competitive exclusion (CE) microorganism inhibitory to Staphylococcus aureus. We isolated 161 microorganisms from soils, foods, and food-contact surfaces that are inhibitory to S. aureus. Among them, three CE microorganisms (Streptomyces spororaveus strain Gaeunsan-18, Bacillus safensis strain Chamnamu-sup 5–25, and Pseudomonas azotoformans strain Lettuce-9) exhibiting strong antibacterial activity and high growth rates were selected for evaluation. These isolates formed biofilms within 24 h on stainless steel coupons (SSCs) immersed in Bennet's broth and tryptic soy broth at 25 °C. Cells in these biofilms showed significantly (P ≤ 0.05) enhanced resistance to a desiccation (43% relative humidity [RH]) compared to those attached to SSCs but not in biofilms. The antimicrobial activities of biofilms formed by these isolates on SSCs against S. aureus at 25 °C and 43% RH were determined. Compared to SSCs lacking biofilms formed by CE microorganisms, populations of S. aureus on SSCs harboring CE biofilms were significantly lower (P ≤ 0.05). Results indicate that persistent antimicrobial activity against S. aureus on stainless steel surfaces can be achieved by the presence of biofilms of CE microorganisms. This information will be useful when developing strategies to improve the microbiological safety of foods during storage, processing, and distribution by facilitating the development of effective antimicrobial food-contact surfaces.
KW - Antimicrobial surface
KW - Biofilm
KW - Competitive-exclusion microorganisms
KW - Stainless steel
KW - Staphylococcus aureus
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U2 - 10.1016/j.ijfoodmicro.2016.09.007
DO - 10.1016/j.ijfoodmicro.2016.09.007
M3 - Article
C2 - 27648758
AN - SCOPUS:84987899316
VL - 238
SP - 165
EP - 171
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
SN - 0168-1605
ER -