抽象的

Inhibitory Effects of Sucrose Fatty Acid Esters on Biofilm Formation by Food-borne Staphylococcus aureus

Hongmei Zhang, Yanlan Liu, Changli Wu , Dong Wang , Wenjia Deng, Jiankun Song, Guifen Zhao and Yan Jiang

Biofilm formation is a significant hazard in food industry. This study aims to investigate the ability of sucrose esters to inhibit biofilm formation of food-borne Staphylococcus aureus. Twelve Staphylococcus aureus strains were isolated, identified and used for biofilm formation ability assay in presence or absence of sucrose esters. Bacteria adhesion the hydrocarbons test (BATH) was employed to analysis cell surface hydrophobicity rates of sucrose-ester treatments and correlation between biofilm formation ability and hydrophobicity. Various levels of biofilm formation inhibitory of sucrose esters were observed among all the isolates. Cell surface hydrophobicity (CSH) of all sucrose esters at concentrations of 3 mg/mL and 4 mg/ mL were reduced, suggesting a positive correlation between the biofilmproducing ability and the rates of CSH (P<0.05) as well as a significantly reduced CSH rates of sucrose esters during biofilm development (P<0.05). SE possesses great potential as an inhibitor for biofilm formation of foodborne pathogens.