Biofilm formation, cellulose production, and curli biosynthesis by Salmonella originating from produce, animal, and clinical sources.
The ability of 71 strains of Salmonella enterica originating from produce, meat, or clinical sources to form biofilms was investigated. A crystal violet binding assay demonstrated no significant differences in biofilm formation by isolates from any source when tested in any of the following three media: Luria-Bertani broth supplemented with 2% glucose, tryptic soy broth (TSB), or 1/20th-strength TSB. Incubation was overnight at 30 degrees C under static conditions. Curli production and cellulose production were monitored by assessing morphotypes on Luria-Bertani agar without salt containing Congo red and by assessing fluorescence on Luria-Bertani agar containing calcofluor, respectively. One hundred percent of the clinical isolates exhibited curli biosynthesis, and 73% demonstrated cellulose production. All meat-related isolates formed curli, and 84% produced cellulose. A total of 80% of produce-related isolates produced curli, but only 52% produced cellulose. Crystal violet binding was not statistically different between isolates representing the three morphotypes when grown in TSB; however, significant differences were observed when strains were cultured in the two other media tested. These data demonstrate that the ability to form biofilms is not dependent on the source of the test isolate and suggest a relationship between crystal violet binding and morphotype, with curli- and cellulose-deficient isolates being least effective in biofilm formation.
Solomon
Ethan B
EB
Food Safety Intervention Technologies Research Unit, US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038-8598, USA.
Niemira
Brendan A
BA
Sapers
Gerald M
GM
Annous
Bassam A
BA
D001426:Bacterial Proteins / Q000096:biosynthesis*; D018441:Biofilms / Q000254:growth & development*; D002482:Cellulose / Q000096:biosynthesis*; D003224:Congo Red; D005516:Food Microbiology; D005840:Gentian Violet; D005947:Glucose / Q000378:metabolism; D006801:Humans; D008460:Meat / Q000382:microbiology; D019779:Salmonella enterica / Q000254:growth & development / Q000378:metabolism / Q000502:physiology*; D014675:Vegetables / Q000382:microbiology
D001426:Bacterial Proteins; C077481:Crl protein, Bacteria; D003224:Congo Red; D002482:Cellulose; D005947:Glucose; D005840:Gentian Violet