Journal of Food Science & Technology
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Journal of Food Science & Technology

Journal of Food Science & Technology(JFST)

ISSN: 2472-6419

Impact Factor: 1.343

Biofilms from a food microbiology perspective: structures, functions and control strategies

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Description

Materials and equipment in food processing industries are colonized by surface-associated microbial communities called biofilms. In these biostructures microorganisms are embedded in a complex organic matrix composed essentially of polysaccharides, nucleic acids and proteins. This organic shield contributes to the mechanical biofilm cohesion and triggers tolerance to environmental stresses such as dehydratation or nutrient deprivation. Notably, cells within a biofilm are more tolerant to sanitation processes and the action of antimicrobial agents than their free living (or planktonic) counterparts. Such properties make conventional cleaning and disinfection protocols normally not effective in eradicating these biocontaminants. Biofilms are thus a continuous source of persistent microorganisms, including spoilage and pathogenic microorganisms, leading to repeated contamination of processed food with important economic and safety impact. Alternatively, in some particular settings, biofilm formation by resident or technological microorganisms can be desirable, due to possible enhancement of food fermentations or as a means of bioprotection against the settlement of pathogenic microorganisms.

In the last decades substantial research efforts have been devoted to unravelling mechanisms of biofilm formation, deciphering biofilm architecture and understanding microbial interactions within those ecosystems. However, biofilms present a high level of complexity and many aspects remain yet to be fully understood. A lot of attention has been also paid to the development of novel strategies for preventing or controlling biofilm formation in industrial settings. Further research needs to be focused on the identification of new biocides effective against biofilm-associated microorganisms, the development of control strategies based on the inhibition of cell-to-cell communication, and the potential use of bacteriocins, bacteriocin-producing bacteria, phage, and natural antimicrobials as anti-biofilm agents, among others.

This Research Topic aims to provide an avenue for dissemination of recent advances within the “biofilms” field, from novel knowledge on mechanisms of biofilm formation and biofilm architecture to novel strategies for biofilm control in food industrial settings.



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Journal Recent Articles

Author: Nasiru Alhassan
Effects of cowmilk butter and honey wax coatings and storage temperature on the physicochemical, sensory attributes, and quality of oranges (citrus sinensis) cv sw
Author: Chang-Hua Xu
Repairing and Protecting Effects of Pneumatophorus japonicus heads peptides on GES-1 Cells Damaged by Alcohol
Author: Saji Gomez
Indian blackberry (Syzigium cumini L.) nectar processed without chemical preservatives-changes in physico-chemical properties and bioactive constituents during storage
Author: Chenyan Lv
Distribution, purification, and delivery of astaxanthin in food system
Author: Costantine Daher
Wild Daucus Carota Oil Extract: An Innocuous Preventative and Chemotherapeutic Agent Against Chemically Induced Breast Cancer
Author: Yunusa Bello M
Application of RSM in modelling and Numerical optimisation of proximate composition of instant Extruded kunun-gyada(porridge) from the blend of sorghum-groundnut
Author: Raghu Vishweswaraiah
Spore germination-enzyme inhibition assay for rapid detection of Pesticide residue in milk
Author: Soo Peng Koh
SCOBY papaya beverages induce gut microbiome interaction as potential antiobesity in weight management control supplement
Author: Shoulei Yan
Purification and Clean-up of 3-NPA from Sugarcane by using Molecularly Imprinted Polymer Solid Phase Extraction Coupled with HPLC
Author: Shoulei Yan
Comparative Analysis of Volatile Flavor Compounds of Different Pot-stewed Lotus Rhizomes by SPME-GC-MS and E-nose
Author: Sastry S Jayanty
Studying the Influence of Storage Conditions, 1-MCP, and Packaging Films on Quality of Sweet Dalilah Green and Red Stage Peppers (Capsicum annuum L.)
Author: Weixian Zhang
Effects of Organic Selenium on Laying Performance, Selenium Absorption and Utilization, Antioxidant Activity and Immunity in Laying Hens
Author: Sastry S Jayanty
The Effect of Field Heat Reduction Methods on Fresh and Processing Qualities of Red and Russet Potato Cultivars
Author: Rajesh Kumar Singh
Yeast α-L-Rhamnosidase: Sources, Properties, and Industrial Applications
Author: Francesco Villani
Autochthonous Lactobacillus paracasei subsp. paracasei strains isolated from Caciocavallo cheese: identification and in-vitro investigation on potential

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