Bacteria Biofilms Formation Ability Analysis of the Chilling Pork, Tray Surface and the Biofilm Characteristics of Meat-Related Pseudomonas Fluorescens
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Abstract:
To study the biofilm risk and the biofilm characteristics of meat-related spoilage bacteria in chilled pork and on tray surface, the biofilm formation ability of bacteria in chilled pork and on tray surface were analyzed, and one strain that have strong capability to form biofilm was identified as Pseudomonas fluorescens by morphological observation, 16S rDNA sequence analysis and VITEK2 microbial identification system. The biofilm formation ability of this meat-related specific spoilage bacterium was measured in tryptic soy broth and pork extraction. Additionally, the biological structure of its biofilms during development was visualized using confocal laser scanning microscopy and scanning electron microscope. A high percentage of the bacteria in chilled pork and on tray surface was able to form biofilms, 37% bacteria from chilled pork and 45% bacteria from tray surface formed biofilm strongly. The Pseudomonas fluorescens was quite capable to form biofilm in both TSB culture and pork extraction. It showed a significantly adhesion ability after cultured for 6 hours, expressed more polysaccharides and formed biological three-dimensional function structures after 18 hours. These features may be beneficial for the meat-related Pseudomonas fluorescens to adhere to chilled meat surface and become the dominant spoilage bacteria.
