Effects of Temperature and Nutrient Conditions on Biofilm Formation of <i>Pseudomonas putida</i>

• MORIMATSU Kazuya

  Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University

• EGUCHI Kodai

  Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University

• HAMANAKA Daisuke

  Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University

• TANAKA Fumihiko

  Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University

• UCHINO Toshitaka

  Laboratory of Postharvest Science, Faculty of Agriculture, Kyushu University

Bibliographic Information

Other Title

• Effects of Temperature and Nutrient Conditions on Biofilm Formation of Pseudomonas putida

Abstract

In this study, biofilm formation of Pseudomonas putida at a constant temperature of 5℃, 10℃, 20℃ or 30℃ under rich and poor nutrient conditions was investigated. For all temperature conditions, P. putida initially grew and formed biofilm. Subsequently, under the rich nutrient condition, the biofilm detached after it reached maturity at a high temperature, but those at a low temperature remained attached. In contrast, under the poor nutrient condition, biofilm detachment occurred regardless of the temperature condition; thus, lack of nutrients may cause biofilm detachment. Therefore, aside from cleaning blots and strict maintenance of a low temperature during the distribution of agricultural produce, attention must be paid to biofilm detachment as it can lead to an increased risk of bacterial contamination and food poisoning.

Journal

• Food Science and Technology Research

  Food Science and Technology Research 18 (6), 879-883, 2012

  Japanese Society for Food Science and Technology

Keywords

• biofilm
• bacterial attachment
• biofilm detachment
• <i>Pseudomonas putida</i>

Details

• CRID: 1390282679434331264
• NII Article ID: 10031136189
• NII Book ID: AA11320122
• DOI: 10.3136/fstr.18.879
• COI: 1:CAS:528:DC%2BC3sXjvFWntbo%3D
• ISSN: 18813984
• ISSN: 13446606
• Text Lang: en
• Data Source:
  • JaLC
  • Crossref
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed