title: Biofilm Formation Characteristics of Pseudomonas lundensis Isolated from Meat.
abstract: Biofilms formations of spoilage and pathogenic bacteria on food or food contact surfaces have attracted increasing attention. These events may lead to a higher risk of food spoilage and foodborne disease transmission. While Pseudomonas lundensis is one of the most important bacteria that cause spoilage in chilled meat, its capability for biofilm formation has been seldom reported. Here, we investigated biofilm formation characteristics of P. lundensis mainly by using crystal violet staining, and confocal laser scanning microscopy (CLSM). The swarming and swimming motility, biofilm formation in different temperatures (30, 10, and 4 °C) and the protease activity of the target strain were also assessed. The results showed that P. lundensis showed a typical surface-associated motility and was quite capable of forming biofilms in different temperatures (30, 10, and 4 °C). The strain began to adhere to the contact surfaces and form biofilms early in the 4 to 6 h. The biofilms began to be formed in massive amounts after 12 h at 30 °C, and the extracellular polysaccharides increased as the biofilm structure developed. Compared with at 30 °C, more biofilms were formed at 4 and 10 °C even by a low bacterial density. The protease activity in the biofilm was significantly correlated with the biofilm formation. Moreover, the protease activity in biofilm was significantly higher than that of the corresponding planktonic cultures after cultured 12 h at 30 °C.
authors.affiliation: College of Food Science and Technology, Shanghai Ocean Univ, Shanghai, 201306, China.|Henry Fok School of Food Science and Engineering, Shaoguan Univ, Shaoguan, 512005, China.
authors.forename: Yong-Ji
authors.initials: YJ
authors.lastname: Liu
authors.affiliation: College of Food Science and Technology, Shanghai Ocean Univ, Shanghai, 201306, China.
authors.forename: Jing
authors.initials: J
authors.lastname: Xie
authors.affiliation: College of Food Science and Technology, Shanghai Ocean Univ, Shanghai, 201306, China.
authors.forename: Li-Jun
authors.initials: LJ
authors.lastname: Zhao
authors.affiliation: College of Food Science and Technology, Shanghai Ocean Univ, Shanghai, 201306, China.
authors.forename: Yun-Fang
authors.initials: YF
authors.lastname: Qian
authors.affiliation: College of Food Science and Technology, Shanghai Ocean Univ, Shanghai, 201306, China.
authors.forename: Yong
authors.initials: Y
authors.lastname: Zhao
authors.affiliation: College of Food Science and Technology, Shanghai Ocean Univ, Shanghai, 201306, China.
authors.forename: Xiao
authors.initials: X
authors.lastname: Liu
mesh_terms: D018441:Biofilms / Q000254:growth & development*; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000382:microbiology*; D005840:Gentian Violet; D006801:Humans; D008460:Meat / Q000382:microbiology*; D018613:Microscopy, Confocal; D010447:Peptide Hydrolases / Q000378:metabolism; D011549:Pseudomonas / Q000378:metabolism; D013696:Temperature
chemical_list: D010447:Peptide Hydrolases; D005840:Gentian Violet
keywords: Polysaccharide; Pseudomonas lundensis; biofilm; low temperature; spoilage bacteria