Biofilm-forming capacity in biogenic amine-producing bacteria isolated from dairy products.

• Main Authors: Maria eDiaz, Victor eLadero, Beatriz eDel Rio, Begoña eRedruello, Maria eFernandez, Maria Cruz Martin, Miguel A Alvarez
• Format: Article
• Language: English
• Published: Frontiers Media S.A. 2016-05-01
• Series: Frontiers in Microbiology
• Subjects: Biogenic Amines; Histamine; Putrescine; Tyramine; Lactic acid bacteria; Biofilm
• Online Access: http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.00591/full

Biofilms on the surface of food industry equipment are reservoirs of potentially food-contaminating bacteria - both spoilage and pathogenic. However, the capacity of biogenic amine (BA)-producers to form biofilms has remained largely unexamined. BAs are low molecular weight, biologically active compounds that in food can reach concentrations high enough to be a toxicological hazard. Fermented foods, especially some types of cheese, accumulate the highest BA concentrations of all. The present work examines the biofilm-forming capacity of 56 BA-producing strains belonging to three genera and 10 species (12 Enterococcus faecalis, 6 Enterococcus faecium, 6 Enterococcus durans, 1 Enterococcus hirae, 12 Lactococcus lactis, 7 Lactobacillus vaginalis, 2 Lactobacillus curvatus, 2 Lactobacillus brevis, 1 Lactobacillus reuteri and 7 Lactobacillus parabuchneri), all isolated from dairy products. Strains of all the tested species - except for L. vaginalis - were able to produce biofilms on polystyrene and adhered to stainless steel. However, the biomass produced in biofilms was strain-dependent. These results suggest that biofilms may provide a route via which fermented foods can become contaminated by BA-producing microorganisms.