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Electrochemical control of biofilm formation and approaches to biofilm removal

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F22%3A39916078" target="_blank" >RIV/00216275:25310/22:39916078 - isvavai.cz</a>

  • Result on the web

    <a href="https://www.mdpi.com/2076-3417/12/13/6320" target="_blank" >https://www.mdpi.com/2076-3417/12/13/6320</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.3390/app12136320" target="_blank" >10.3390/app12136320</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Electrochemical control of biofilm formation and approaches to biofilm removal

  • Original language description

    This review deals with microbial adhesion to metal-based surfaces and the subsequent biofilm formation, showing that both processes are a serious problem in the food industry, where pathogenic microorganisms released from the biofilm structure may pollute food and related material during their production. Biofilm exhibits an increased resistance toward sanitizers and disinfectants, which complicates the removal or inactivation of microorganisms in these products. In the existing traditional techniques and modern approaches for clean-in-place, electrochemical biofilm control offers promising technology, where surface properties or the reactions taking place on the surface are controlled to delay or prevent cell attachment or to remove microbial cells from the surface. In this overview, biofilm characterization, the classification of bacteria-forming biofilms, the influence of environmental conditions for bacterial attachment to material surfaces, and the evaluation of the role of biofilm morphology are described in detail. Health aspects, biofilm control methods in the food industry, and conventional approaches to biofilm removal are included as well, in order to consider the possibilities and limitations of various electrochemical approaches to biofilm control with respect to potential applications in the food industry.

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database

  • CEP classification

  • OECD FORD branch

    20501 - Materials engineering

Result continuities

  • Project

  • Continuities

    S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Others

  • Publication year

    2022

  • Confidentiality

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

Data specific for result type

  • Name of the periodical

    Applied Science - Basel

  • ISSN

    2076-3417

  • e-ISSN

    2076-3417

  • Volume of the periodical

    12

  • Issue of the periodical within the volume

    13

  • Country of publishing house

    CH - SWITZERLAND

  • Number of pages

    22

  • Pages from-to

    6320

  • UT code for WoS article

    000822344300001

  • EID of the result in the Scopus database

    2-s2.0-85132997098