Staphylococcal biofilm formation as affected by type acidulant

Area of Science:

• Microbiology
• Food Science
• Biotechnology

Background:

• Staphylococcal species are significant foodborne pathogens.
• Biofilm formation by staphylococci poses challenges in food processing.
• Controlling bacterial colonization is crucial for food safety.

Purpose of the Study:

• To investigate the impact of different acids on staphylococcal growth and biofilm formation.
• To evaluate the efficacy of organic and inorganic acids in inhibiting staphylococcal colonization.
• To determine the influence of pH on acid effectiveness against staphylococci.

Main Methods:

• Staphylococcal growth and biofilm formation were studied in culture media adjusted with acetic, lactic, or hydrochloric acid.
• Effects were assessed using biomass measurements, cell-surface hydrophobicity assays, scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM).

Main Results:

• Acetic acid demonstrated the strongest inhibition of staphylococcal growth (58-60% reduction) at pH 5.0 compared to lactic (7-16%) and hydrochloric acids (23-24%).
• Biofilm biomass was significantly reduced by all tested acids, with acetic acid showing the highest reduction (92-93%).
• Increasing pH from 5.0 to 6.0 decreased the effectiveness of all acids, and SEM/CLSM revealed thinner, less organized biofilms.

Conclusions:

• The type of acidulant and pH are critical factors in controlling staphylococcal growth and biofilm formation.
• Acidic environments, particularly those created with acetic acid, are effective in preventing bacterial colonization in food processing.
• Rational selection of acid type is recommended for optimizing bacterial control strategies in food safety applications.