Diversity of Bacillus species isolated from biofilm of raw milk tankers and dairy processing equipments
Subject Areas :
Food Science and Technology
َA.
Ansari
1
(M.Sc Graduate of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran)
S.
Hanifian
2
(Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran)
Received: 2017-01-03
Accepted : 2017-03-06
Published : 2017-12-22
Keywords:
Biofilm,
Bacillus,
Raw milk tankers,
Dairy processing equipments,
Abstract :
Bacillus is the dominant genus encloses gram-positive spore-formers that some are considered as a threat to the quality of foods and consumers’ health. This study aimed to explore the occurrence of Bacillus species in raw milk tankers and dairy processing equipments as well as to examine the biofilm-forming ability of the isolates. For this reason, a total of 80 samples consisting of 30 samples obtained from raw milk tankers, 30 samples of dairy processing equipments and 20 samples from various surfaces of the production plant was collected. According to the results, 16.66% of the samples obtained from raw milk tankers, 20% of dairy processing equipments and 40% of surface samples were found positive for Bacillus species. Various species of the Bacillus were found; amongst B. cereus with 36% and B. aloe and B. pumilus with 4% occurrence rate, were the most and least abundant species, respectively. Results of biofilm production revealed that 96% of the isolates were capable of producing biofilm. Eventually, it was concluded that conventional CIP procedure is unable to entirely remove the biofilm of Bacillus species from dairy plant surfaces. Hence, there is a need for a new approach to conquer the problem.
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_||_Adetunji, V.O. and Isola, T.O. (2011). Crystal violet binding assay for assessment of biofilm formation by Listeria monocytogenes and Listeria spp on wood, steel and glass surfaces. Global Veterinaria, 6(1): 6–10.
● Anand, S., Singh, D., Avadhanula, M. and Marka, S. (2014). Development and control of bacterial biofilms on dairy processing membranes. Comprehensive Reviews in Food Science and Food Safety, 13(1): 18–33.
● Batt, C.A. (2014). Bacillus cereus, In: Batt, C.A. and Robinsson, R.K. (Editors), Encyclopedia of Food Microbiology, 2nd Edition, Academic Press, pp. 124–129.
● Bremer, P.J., Seale, B., Flint, S. and Palmer, J. (2009). Biofilms in dairy processing. In: Fratamico, P.M., Annous, B.A. and Gunther, N.W. (Editors), Biofilms in the Food and Beverage Industries. Oxford, Cambridge, New Delhi: Wood head Publishing Limited, pp. 396–431.
● Burgess, S.A., Lindsay, D. and Flint, S.H. (2010). Thermophilic bacilli and their importance in dairy processing. International Journal Food Microbiology, 144(2): 215–225.
● Cowan, S.T., Barrow, G.I., Steel, K.J. and Feltham, R.K.A. (2004). Cowan and Steel's Manual for the Identification of Medical Bacteria. Cambridge University Press. p. 55.
● Tortorelli S. and Anderson, J.E. (2001). In: Downes, F.P. and Ito, K. (Editors), Compendium of Methods for the Microbiological Examinations of Foods. 4th Edition, American Public Health Association, Washington DC. pp. 223–226.
● Flint, S.H., Bremer, P.J. and Brooks, J.D. (1997). Biofilms in dairy manufacturing plant‐description, current concerns and methods of control. Biofouling, 11(1): 81–97.
● Jenson, I. (2014). Bacillus, In: Batt, C.A. and Robinsson, R.K. (Editors), Encyclopedia of Food Microbiology, 2th Edition, Academic Press, pp. 111–117.
● Jessen, B. and Lammert, L. (2003). Biofilm and disinfection in meat processing plants. International Biodeterioration & Biodegradation, 51(4): 265–269.
● Kumar, C.G. and Anand, S.K. (1998). Significance of microbial biofilms in food industry: a review. International Journal of Food Microbiology, 42(1): 9–27.
● Kumari, S. and Sarkar, P.K. (2014). In vitro model study for biofilm formation by Bacillus cereus in dairy chilling tanks and optimization of clean-in-place (CIP) regimes using response surface methodology. Food Control, 36(1): 153–158.
● Marchand, S., De Block, J., De Jonghe, V., Coorevits, A., Heyndrickx, M. and Herman, L. (2012). Biofilm formation in milk production and processing environments: influence on milk quality and safety. Comprehensive Reviews in Food Science and Food Safety, 11(2): 133–147.
● McDonogh, R., Schaule, G. and Flemming, H.C. (1994). The permeability of biofouling layers on membranes. Journal of Membrane Science, 87(1): 199–217.
● Pagedar, A., Singh, J. and Batish, V.K. (2011). Efflux mediated adaptive and cross resistance to ciprofloxacin and benzalkonium chloride in Pseudomonas aeruginosa of dairy origin. Journal of Basic Microbiology, 51: 289–295.
● Pasvolsky, R., Zakin, V., Ostrova, I. and Shemesh, M. (2014). Butyric acid released during milk lipolysis triggers biofilm formation of Bacillus species. International Journal of Food Microbiology, 181(2): 19–27.
● Rajkowski, K.T. and Bennett, R.W. (2003). Bacillus cereus, In: Miliotis, M.D. and Bier, J.W. (Editors), International Handbook of Foodborne Pathogens, Marcel Dekker Inc, pp. 27–39.
● Razavilar, V. (2002). Pathogenic Microorganisms in the Foods and Epidemiology of food Poisoning. 2nd Edition, University of Tehran Publication, pp. 153–157 [In Persian].
● Rodrigues, L.B., Santos, L.R.D., Tagliari, V.Z., Rizzo, N.N., Trenhago, G., Oliveira, A.P.D. et al., (2010). Quantification of biofilm production on polystyrene by Listeria, Escherichia coli and Staphylococcus aureus isolated from a poultry slaughterhouse. Brazilian Journal of Microbiology, 41(4): 1082–1085.
● Srey, S., Jahid, I.K. and Ha, S.D. (2013). Biofilm formation in food industries: a food safety concern. Food Control, 31(2): 572–585.
● Svensson, B., Ekelund, K., Ogura, H. and Christiansson, A. (2004). Characterisation of Bacillus cereus isolated from milk silo tanks at eight different dairy plants. International Dairy Journal, 14(1): 17–27.
