AUTHOR=Diaz Maria , Ladero Victor , del Rio Beatriz , Redruello Begoña , Fernández María , Martin M. Cruz , Alvarez Miguel A. 

TITLE=Biofilm-Forming Capacity in Biogenic Amine-Producing Bacteria Isolated from Dairy Products

JOURNAL=Frontiers in Microbiology

VOLUME=7

YEAR=2016

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2016.00591

DOI=10.3389/fmicb.2016.00591

ISSN=1664-302X

ABSTRACT=<p>Biofilms on the surface of food industry equipment are reservoirs of potentially food-contaminating bacteria—both spoilage and pathogenic. However, the capacity of biogenic amine (BA)-producers to form biofilms has remained largely unexamined. BAs are low molecular weight, biologically active compounds that in food can reach concentrations high enough to be a toxicological hazard. Fermented foods, especially some types of cheese, accumulate the highest BA concentrations of all. The present work examines the biofilm-forming capacity of 56 BA-producing strains belonging to three genera and 10 species (12 <italic>Enterococcus faecalis</italic>, 6 <italic>Enterococcus faecium</italic>, 6 <italic>Enterococcus durans</italic>, 1 <italic>Enterococcus hirae</italic>, 12 <italic>Lactococcus lactis</italic>, 7 <italic>Lactobacillus vaginalis</italic>, 2 <italic>Lactobacillus curvatus</italic>, 2 <italic>Lactobacillus brevis</italic>, 1 <italic>Lactobacillus reuteri</italic>, and 7 <italic>Lactobacillus parabuchneri</italic>), all isolated from dairy products. Strains of all the tested species - except for <italic>L. vaginalis</italic>—were able to produce biofilms on polystyrene and adhered to stainless steel. However, the biomass produced in biofilms was strain-dependent. These results suggest that biofilms may provide a route via which fermented foods can become contaminated by BA-producing microorganisms.</p>