Year-end Sale % OFF 
Abstract
The present study aimed at evaluating the technological properties and the ability of Staphylococcus equorum to inhibit biofilm formation by Staphylococcus aureus and Escherichia coli O157:H7. Seventeen S. equorum strains were isolated from fermented sausage and examined for their ability to grow at 10 or 15 ºC in the presence of 10 or 15% NaCl at pH values of 4.5, 5.0 or 5.5. Technological properties including catalases, superoxide dismutase, lipolytic and proteolytic activities of S. equorum strains were determined. All strains grew under the studied conditions and showed variable activities. The strain S. equorum HMA4 showed good characters of all the studied metabolic properties and had ability to grow under all studied conditions. The antagonistic effect of S. equorum HMA4 against S. aureus or E. coli O157:H7 biofilms was studied under the above conditions. There was a significant increasing in the reduction percentage of biofilm formation at pH 5.0 and 5.5 comparing with those obtained at pH 4.5. The antibiofilm effect of S. equorum HMA4 against E. coli O157:H7 was higher than its effect on biofilm of S. aureus. In conclusion, beside its role in the developing flavor and enhancing the color of the fermented foods, S. equorum HMA4 could be used as a protective starter against some foodborne pathogens in fermented foods.
Highlights
Microbial biofilms are defined as viable and nonviable microorganisms embedded in their polyanionic extracellular polymeric substances (EPS) that anchored to a biotic or abiotic surface [1,2]
The resistance of E. coli O157:H7 to NaCl concentration depends on the growth medium and temperature, where its growth at 37 °C was inhibited at 28% NaCl whereas at 10°C, growth was inhibited at 24% NaCl in tryptone soy broth (TSB) and at 26% NaCl in poultry extract broth [11]
Due to its ability to grow at 10 °C, S. equorum has been suggested for the development of starter preparations for curing of meat products [16]
Summary
Microbial biofilms are defined as viable and nonviable microorganisms embedded in their polyanionic extracellular polymeric substances (EPS) that anchored to a biotic or abiotic surface [1,2]. S. aureus is able to grow in a wide range of temperatures (7 °C to 48.5 °C with an optimum of 30 to 37°C), pH (4.2 to 9.3, with an optimum of 7 to 7.5) and NaCl concentrations (up to 15% NaCl) These features enable S. aureus to grow in a wide variety of foods including fermented sausage [13]. Due to its ability to grow at 10 °C, S. equorum has been suggested for the development of starter preparations for curing of meat products [16]. Besides its technological activities for developing flavor and enhancement the color of fermented meat, the current study aimed to determine the antibiofilm effect of S. equorum against S. aureus and E. coli O157:H7
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
