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Modeling and Predicting the Biofilm Formation of Different S almonella Strains
Author(s) -
Karaca Başar,
Buzrul Sencer,
Tato Veli,
Akçelik Nefise,
Akçelik Mustafa
Publication year - 2013
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12082
Subject(s) - biofilm , food spoilage , strain (injury) , chemistry , biological system , microbiology and biotechnology , bacteria , biology , genetics , anatomy
Biofilm formations of 25 S almonella strains belonging to 19 serotypes were monitored with respect to time at a constant temperature. Two ( DMC 8 and DMC 73) out of 25 strains had low biofilm formation ability and were not included in the modeling study. One ( SL 1344) strain had awkward biofilm formation which could not be described by a mathematical model, whereas biofilm formation of three strains ( DMC 33, DMC 85 and DMC 93) could be described by an exponential model. The modified G ompertz equation with high adjusted determination coefficient ( R 2 adj ) and low mean square error values produced reasonable fits for the biofilm formation of 19 S almonella strains. It was also possible to predict the biofilm formation of these strains at two different time values by use of the modified G ompertz equation. Although more studies should be carried out to evaluate different mathematical models under both iso‐ and nonisothermal conditions, this study reveals that describing and predicting the biofilm formation could be possible. Practical Application Many S almonella strains are capable of adhering and forming biofilm on certain surfaces. Biofilm formed in food processing environments may lead to food spoilage or transmission of diseases. Therefore, it is of vital importance to understand the formation of biofilm on different surfaces. It could be possible to describe and predict the biofilm formation with respect to time by using common modeling techniques.