Mixed-species biofilms in the food industry: Current knowledge and novel control strategies |
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Authors: | Lei Yuan Mads Frederik Hansen Henriette Lyng Røder Ni Wang |
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Affiliation: | 1. College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;2. Section of Microbiology, Department of Biology, University of Copenhagen, Copenhagen, Denmark;3. Section of Microbiology, Department of Biology, University of Copenhagen, Copenhagen, Denmark |
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Abstract: | AbstractAttachment of microorganisms to food contact surfaces and the subsequent formation of biofilms may cause equipment damage, food spoilage and even diseases. Mixed-species biofilms are ubiquitous in the food industry and they generally exhibit higher resistance to disinfectants and antimicrobials compared to single-species biofilms. The physiology and metabolic activity of microorganisms in mixed-species biofilms are however rather complicated to study, and despite targeted research efforts, the potential role of mixed-species biofilms in food industry is still rather unexplored. In this review, we summarize recent studies in the context of bacterial social interactions in mixed-species biofilms, resistance to disinfectants, detection methods, and potential novel strategies to control the formation of mixed-species biofilms for enhanced food safety and food quality. |
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Keywords: | Mixed-species biofilms interspecies interactions biofilm control strategies food safety food quality |
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