Biofilm formation in various conditions is not a key factor of persistence potential of Listeria monocytogenes in food-processing environment

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027162%3A_____%2F16%3AN0000131" target="_blank" >RIV/00027162:_____/16:N0000131 - isvavai.cz</a>

Result on the web

<a href="http://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=0&article=2017" target="_blank" >http://www.vup.sk/en/index.php?mainID=2&navID=34&version=2&volume=0&article=2017</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Biofilm formation in various conditions is not a key factor of persistence potential of Listeria monocytogenes in food-processing environment

Original language description

In this study, a hypothesis was tested that biofilm formation ability, or ability to form biofilm in specific conditions, is responsible for persistence of Listeria monocytogenes in food processing environment. Thirty-three L. monocytogenes strains isolated from food-processing environment and food products were tested for biofilm-forming ability in various conditions. Biofilm-forming ability was tested with exponential-phase cultures at 20 degrees C, 37 degrees C and 40 degrees C, with stationary-phase cultures at 20 degrees C, 37 degrees C and 40 degrees C, with cultures grown in limited-nutrient conditions and with cultures grown in high-salt conditions at 4 degrees C. Biofilm was formed in 96-well polystyrene plates and quantified by the method based on staining with crystal violet. The results showed that biofilm-forming ability of L. monocytogenes strains was variable, individual strains exhibiting different relative biofilm-forming ability in various conditions. No statistically significant differences between the groups of persistent and sporadic strains in biofilm-forming ability in any of the conditions were determined. Based on our results, biofilm-forming ability of L. monocytogenes is not a key factor that determines its persistence potential in food-processing environment.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Volume of the periodical

55

Issue of the periodical within the volume

2

Country of publishing house

SK - SLOVAKIA

Number of pages

5

Pages from-to

189-193

UT code for WoS article

000378339900011

EID of the result in the Scopus database

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