Biofilm-Forming Lactic Acid Bacteria in Sausages: Isolation, Characterization, and Inhibition Using Eisenia...

Area of Science:

• Food Microbiology
• Materials Science
• Marine Biotechnology

Background:

• Lactic acid bacteria (LAB) form biofilms on meat products, reducing quality and shelf life.
• Certain LAB strains produce slime and lower pH, impacting food safety.
• Marine algae offer a source of natural compounds with potential antimicrobial properties.

Purpose of the Study:

• Identify and characterize biofilm-forming LAB from sausages.
• Evaluate the antibiofilm efficacy of marine-derived compounds (phloroglucinol) and their gold nanoparticle (AuNP) formulations.
• Assess the potential of these compounds for food preservation.

Main Methods:

• Isolated and identified LAB from sausages using 16S rRNA sequencing.
• Tested isolates for salt tolerance, temperature tolerance, and hemolytic activity.
• Synthesized and characterized phloroglucinol-gold nanoparticles (PG-AuNPs).
• Evaluated antibiofilm activity of extracts, phloroglucinol, and PG-AuNPs against LAB and pathogens in vitro and in situ.

Main Results:

• PG-AuNPs exhibited nanoscale dimensions (98.74 nm) and good colloidal stability.
• PG and PG-AuNPs demonstrated significant antibiofilm activity, particularly against *P. aeruginosa* and *L. sakei* S10.
• In situ antibiofilm efficacy was lower than in vitro, indicating matrix complexity.

Conclusions:

• Marine-derived polyphenols, especially in nano-formulations, show promise as natural antibiofilm agents.
• PG-AuNPs can enhance the microbiological safety of processed meat products.
• Application in food packaging or surface treatments could extend product shelf life.