Antibiofilm activity of d-limonene against spoilage Bacillus amyloliquefaciens

Abstract

This study aimed to determine the efficacy of d-limonene in preventing biofilm formation by Bacillus amyloliquefaciens, a soy food spoilage bacterium. The minimal biofilm inhibitory concentrations (MBICs) of d-limonene against two strains of B. amyloliquefaciens were determined using a twofold dilution method. Furthermore, the ability of d-limonene to eradicate preformed biofilms was evaluated using the TTC reduction method. Subsequent analyses investigated the effects of d-limonene on biofilm morphology, cell motility, cell surface characteristics, and the composition of the biofilm matrix. The MBICs of d-limonene for B. amyloliquefaciens strains DY1a and DY1b were determined to be 24 and 36 μL/mL, respectively. At 2 MBIC, d-limonene eradicated 63.67% of the DY1a biofilms and 52.63% of the DY1b biofilms. Significantly, d-limonene markedly reduced swimming and swarming motility at concentrations ranging from 1/2 to 1 MBIC. In particular, at 1/2 MBIC, d-limonene decreased swimming and swarming abilities by 85.88% and 37.84%, respectively, for strain DY1a and by 75.00% and 95.07%, respectively, for strain DY1b. Furthermore, d-limonene suppressed the biosynthesis of polysaccharides and proteins in the extracellular biofilm matrix and reduced cell surface hydrophobicity, surface charge, and autoaggregation. These findings suggest that d-limonene could be an effective antibiofilm agent for the control of B. amyloliquefaciens in the soybean food industry.