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Sugar fatty acid esters inhibit biofilm formation by food-borne pathogenic bacteria

Furukawa, Soichi, Akiyoshi, Yuko, O'Toole, George A., Ogihara, Hirokazu, Morinaga, Yasushi
International journal of food microbiology 2010 v.138 no.1-2 pp. 176-180
fatty acid esters, antibacterial properties, food pathogens, biofilm, food additives, chemical concentration, strain differences, inhibitors, bacterial contamination, Staphylococcus aureus, Escherichia coli, long chain fatty acids, food contact surfaces, Listeria monocytogenes, Pseudomonas aeruginosa, microbial growth
Effects of food additives on biofilm formation by food-borne pathogenic bacteria were investigated. Thirty-three potential food additives and 3 related compounds were added to the culture medium at concentrations from 0.001 to 0.1% (w/w), followed by inoculation and cultivation of five biofilm-forming bacterial strains for the evaluation of biofilm formation. Among the tested food additives, 21 showed inhibitory effects of biofilm formation by Staphylococcus aureus and Escherichia coli, and in particular, sugar fatty acid esters showed significant anti-biofilm activity. Sugar fatty acid esters with long chain fatty acid residues (C14-16) exerted their inhibitory effect at the concentration of 0.001% (w/w), but bacterial growth was not affected at this low concentration. Activities of the sugar fatty acid esters positively correlated with the increase of the chain length of the fatty acid residues. Sugar fatty acid esters inhibited the initial attachment of the S. aureus cells to the abiotic surface. Sugar fatty acid esters with long chain fatty acid residues (C14-16) also inhibited biofilm formation by Streptococcus mutans and Listeria monocytogenes at 0.01% (w/w), while the inhibition of biofilm formation by Pseudomonas aeruginosa required the addition of a far higher concentration (0.1% (w/w)) of the sugar fatty acid esters.