Influence of milk proteins on the adhesion and formation of Bacillus sporothermodurans biofilms: Implications for dairy industrial processing

Abstract

Bacillus sporothermodurans is a producer of highly heat-resistant spores, which is a problem for the dairy industry worldwide. In this work, we studied the attachment and biofilm formation on stainless steel surfaces in contact with milk proteins (casein and whey). The results of the biofilm formation were obtained by the plate count method. In conjunction, biofilms (niches and cell sizes) were measured by scanning electron microscopy (SEM) on the 1 st , 5 th and 10 th day. X-ray photoelectron spectroscopy (XPS) was a complementary technique that probed the conditioning of the substrate surface after 24 h. The milk proteins affected the total bacterial count in the samples, and also influenced the biofilm architecture. Sessile cell counts varied from 4.3 log CFU/cm 2 in the attachment stage to up to 10.2 log CFU/cm 2 in the matured biofilm stage. The spore counts varied from <1.4 ± 0.02 (1 st day) to 3.7 log ± 1.1 log spores/cm 2 (10 th day). The control group at the biofilm maturation stage (5 th day) had higher niches than at the cell fixation (1 st day) and was different from the other groups that showed active dispersion in the presence of milk proteins. The same occurred on the 10 th day for the control group. Circular patterns in the biofilm with casein, passive dispersal and elongated cells were also observed. Enzyme treatment and disinfectants may be used to remove or reduce biofilm formation. • This is the first report on the B. sporothermodurans biofilm life cycle. • The distributions of B. sporothermodurans biofilms were influenced by milk proteins. • Active and passive dispersal were observed in the biofilm life cycle. • Enzymatic and chemical treatments are efficient for the removal of biofilm. • Eventual pitting or corrosion and biofilm formation at the air-liquid interface were observed.