Staphylococcal biofilm formation as affected by type acidulant

Staphylococcal growth and biofilm formation in culture medium where pH was lowered with weak organic (acetic and lactic) or strong inorganic (hydrochloric) acids were studied. The effects were evaluated by biomass measurements, cell‐surface hydrophobicity, scanning electron microscopy (SEM), and con...

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Published in:APMIS : acta pathologica, microbiologica et immunologica Scandinavica microbiologica et immunologica Scandinavica, 2014-07, Vol.122 (7), p.648-653
Main Authors: Nostro, Antonia, Cellini, Luigina, Ginestra, Giovanna, D'Arrigo, Manuela, di Giulio, Mara, Marino, Andreana, Blanco, Anna Rita, Favaloro, Angelo, Bisignano, Giuseppe
Format: Article
Language:English
Subjects:
Acetic Acid - pharmacology
Acids
acidulant
Anti-Bacterial Agents - pharmacology
Bacteriology
Biofilm
Biofilms
Biofilms - growth & development
Hydrochloric Acid - pharmacology
Hydrogen-Ion Concentration
Hydrophobic and Hydrophilic Interactions
Lactic Acid - pharmacology
Microscopy, Confocal
Microscopy, Electron, Scanning
Staphylococcus aureus
Staphylococcus aureus - growth & development
Staphylococcus epidermidis
Staphylococcus epidermidis - growth & development
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Summary:Staphylococcal growth and biofilm formation in culture medium where pH was lowered with weak organic (acetic and lactic) or strong inorganic (hydrochloric) acids were studied. The effects were evaluated by biomass measurements, cell‐surface hydrophobicity, scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM). The results demonstrated that the inhibition was related to type of acidulant and pH value. At pH 5.0, the antibacterial effect was more pronounced in the presence of acetic acid (58–60% growth reduction) compared with that in the presence of lactic (7–16% growth reduction) and hydrochloric acids (23–24% reduction). The biofilm biomass of Staphylococcus aureus and Staphylococcus epidermidis was reduced by 92, 85, 63, and 93, 87, 81% after exposition to acetic, lactic, and hydrochloric acids, respectively. Increasing the pH from 5.0 to 6.0 resulted in a noticeable reduction in the effectiveness of acids. A minor cells hydrophobic character was also documented. The SEM and CLSM revealed a poorly structured and thinner biofilm compared with the dense and multilayered control. Acidic environment could have important implications for food‐processing system to prevent bacterial colonization and control biofilm formation. The findings of this study lead to consider the rational use of the type of acid to achieve acidic environments.
ISSN:0903-4641
1600-0463
DOI:10.1111/apm.12210