Disrupting Irreversible Bacterial Adhesion and Biofilm Formation with an Engineered Enzyme

Area of Science:

• Biotechnology and Food Safety
• Microbial Biofilm Management

Background:

• Bacterial biofilms are a persistent challenge on fresh produce and food handling surfaces.
• Current chemical sanitizers, like chlorine, can impact food properties and pose environmental concerns.

Purpose of the Study:

• To evaluate a predicted glycosyl hydrolase enzyme for its efficacy in inhibiting and removing microbial biofilms.
• To assess the enzyme's performance on both biotic (spinach) and abiotic surfaces under food processing conditions.

Main Methods:

• Biofilm inhibition and removal quantified using crystal violet staining assays.
• Enzyme activity observed and measured in real-time using parallel-plate flow cells.
• Bacterial cell surface properties analyzed via electron microscopy and hydrophobicity measurements.

Main Results:

• The enzyme inhibited up to 41% of biofilm formation by key foodborne pathogens (E. coli, Salmonella, Listeria).
• Mature biofilms were effectively removed, showing a 35% improvement over saline rinsing.
• Enzyme treatment significantly increased bacterial cell detachment rates and reduced surface hydrophobicity.

Conclusions:

• The engineered glycosyl hydrolase enzyme demonstrates broad substrate specificity and robustness against various biofilm stages and pathogen types.
• This enzyme presents a promising, sustainable, and green alternative to conventional chemical sanitizers in the food industry.
• The enzyme's ability to reduce bacterial adhesion and biofilm formation enhances food safety with minimal impact on food properties.