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Growth Characteristics and Biofilm Formation of Various Spoilage Bacteria Isolated from Fresh Produce
Author(s) -
Bae YoungMin,
Zheng Ling,
Hyun JeongEun,
Jung KyuSeok,
Heu Sunggi,
Lee SunYoung
Publication year - 2014
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12644
Subject(s) - food spoilage , biofilm , bacillus pumilus , bacteria , acinetobacter calcoaceticus , food science , microbiology and biotechnology , biology , bacillus (shape) , population , chemistry , clavibacter michiganensis , acinetobacter , genetics , demography , sociology
This study investigated the characteristics of spoilage bacteria isolated from fresh produce including growth at various temperatures, biofilm formation, cell hydrophobicity, and colony spreading. The number of spoilage bacteria present when stored at 35 °C was significantly greater than when stored at lower temperatures, and maximum population size was achieved after 10 h. However, Bacillus pumilus , Dickeya zeae , Pectobacterium carotovorum subsp. Carotovorum Pcc21, and Bacillus pumilus (RDA‐R) did not grow at the storage temperature of 5 °C. The biofilm formation by Clavibacter michiganensis , Acinetobacter calcoaceticus , and A . calcoaceticus (RDA‐R) are higher than other spoilage bacteria. Biofilm formation showed low correlation between hydrophobicity, and no significant correlation with colony spreading. These results might be used for developing safe storage guidelines for fresh produce at various storage temperatures, and could be basic information on the growth characteristics and biofilm formation properties of spoilage bacteria from fresh produce.