Characteristic of Co-Culture Biofilm Formed by <i>Lactobacillus plantarum</i> and <i>Pediococcus acidilactici</i>, and Antagonistic Effects of This Biofilm on Pathogen Growth
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- NGUYEN Thao Kim Nu
- VNU Institute of Microbiology and Biotechnology, Vietnam National University
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- DUONG Hop Van
- VNU Institute of Microbiology and Biotechnology, Vietnam National University
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- NGUYEN Trung Thanh
- National Institute for Food Control, Ministry of Health
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- DINH Mai Thi Ngoc
- VNU Institute of Microbiology and Biotechnology, Vietnam National University
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- NGUYEN Minh Hong
- VNU Institute of Microbiology and Biotechnology, Vietnam National University
Bibliographic Information
- Other Title
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- Characteristic of Co-Culture Biofilm Formed by Lactobacillus plantarum and Pediococcus acidilactici, and Antagonistic Effects of This Biofilm on Pathogen Growth
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Abstract
<p>Recent studies in lactic acid bacteria (LAB) biofilm formation have reported that the functional properties of LAB are associated with biofilm formation. In this study, Pediococcus acidilactici and Lactobacillus plantarum showed the ability to form a biofilm on a solid surface under static conditions. The morphology of LAB on MRS-CR agar showed that both P. acidilactici and L. plantarum could produce exopolysaccharide (EPS) on the cell surface which mainly contributed to forming the biofilm of single and co-culture strains on solid surfaces. Under the flow condition, cell motility played an important role in supporting the cell to overcome the repulsive force to reach and interact with the surface. As a result, the L. plantarum and co-culture cells with higher motility caused a noticeably thicker biofilm on the glass surface compared to the P. acidilactici strain. Moreover, the antagonistic activity assay showed that co-culture biofilm formation improved the antagonistic effects of LAB against Pseudomonas aeruginosa and Salmonella typhimurium compared to those in planktonic culture. It suggested that co-culture biofilm could be an effective model to apply useful LAB as potential probiotics and to control pathogen in food chain, especially under the flow condition.</p>
Journal
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- Japan Journal of Food Engineering
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Japan Journal of Food Engineering 21 (2), 81-87, 2020-06-15
Japan Society for Food Engineering
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Keywords
Details 詳細情報について
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- CRID
- 1390848250120417664
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- NII Article ID
- 130007858292
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- NII Book ID
- AA12076107
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- ISSN
- 18845924
- 13457942
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- NDL BIB ID
- 030528394
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed