Giuseppe
Emeritus
Biofilm formation and the food industry, a focus on the bacterial outer surface (J App Microbiol, abstract, edited)
[Source: Journal of Applied Microbiology, full text: <cite cite="http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2010.04756.x/abstract">Biofilm formation and the food industry, a focus on the bacterial outer surface - Van Houdt - 2010 - Journal of Applied Microbiology - Wiley Online Library</cite>. Abstract, edited.]
Article first published online: 20 APR 2010
DOI: 10.1111/j.1365-2672.2010.04756.x
? 2010 The Authors. Journal compilation ? 2010 The Society for Applied Microbiology
Van Houdt, R. (1) and Michiels, C. (2) (2010), Biofilm formation and the food industry, a focus on the bacterial outer surface. Journal of Applied Microbiology, 109: 1117?1131. doi: 10.1111/j.1365-2672.2010.04756.x
Author Information
(1) Unit of Microbiology, Expert Group Molecular and Cellular Biology, Belgian Nuclear Research Centre (SCK?CEN), Mol, Belgium
(2) Laboratory of Food Microbiology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Leuven, Belgium
*Correspondence: Chris Michiels, Laboratory of Food Microbiology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 23, 3001 Leuven, Belgium. E-mail: chris.michiels@biw.kuleuven.be
Publication History
1. Issue published online: 20 APR 2010
2. Article first published online: 20 APR 2010
3. 2009/2006: received 19 November 2009, revised 22 February 2010 and accepted 14 April 2010
Summary
The ability of many bacteria to adhere to surfaces and to form biofilms has major implications in a variety of industries including the food industry, where biofilms create a persistent source of contamination. The formation of a biofilm is determined not only by the nature of the attachment surface, but also by the characteristics of the bacterial cell and by environmental factors. This review focuses on the features of the bacterial cell surface such as flagella, surface appendages and polysaccharides that play a role in this process, in particular for bacteria linked to food-processing environments. In addition, some aspects of the attachment surface, biofilm control and eradication will be highlighted.
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------<cite cite="http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2010.04756.x/abstract"></cite>
Article first published online: 20 APR 2010
DOI: 10.1111/j.1365-2672.2010.04756.x
? 2010 The Authors. Journal compilation ? 2010 The Society for Applied Microbiology
Van Houdt, R. (1) and Michiels, C. (2) (2010), Biofilm formation and the food industry, a focus on the bacterial outer surface. Journal of Applied Microbiology, 109: 1117?1131. doi: 10.1111/j.1365-2672.2010.04756.x
Author Information
(1) Unit of Microbiology, Expert Group Molecular and Cellular Biology, Belgian Nuclear Research Centre (SCK?CEN), Mol, Belgium
(2) Laboratory of Food Microbiology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Leuven, Belgium
*Correspondence: Chris Michiels, Laboratory of Food Microbiology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 23, 3001 Leuven, Belgium. E-mail: chris.michiels@biw.kuleuven.be
Publication History
1. Issue published online: 20 APR 2010
2. Article first published online: 20 APR 2010
3. 2009/2006: received 19 November 2009, revised 22 February 2010 and accepted 14 April 2010
Summary
The ability of many bacteria to adhere to surfaces and to form biofilms has major implications in a variety of industries including the food industry, where biofilms create a persistent source of contamination. The formation of a biofilm is determined not only by the nature of the attachment surface, but also by the characteristics of the bacterial cell and by environmental factors. This review focuses on the features of the bacterial cell surface such as flagella, surface appendages and polysaccharides that play a role in this process, in particular for bacteria linked to food-processing environments. In addition, some aspects of the attachment surface, biofilm control and eradication will be highlighted.
-
------<cite cite="http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2672.2010.04756.x/abstract"></cite>