Article

Mathematical models for the biofilm formation of Geobacillus and Anoxybacillus on stainless steel surface in whole milk

Basar Karaca1, Sencer Buzrul2,*, Arzu Coleri Cihan1
Author Information & Copyright
1Department of Biology, Ankara University, Ankara 06500, Turkey.
2Deparment of Food Engineering, Konya Food and Agriculture University, Konya 42080, Turkey.
*Corresponding Author: Sencer Buzrul, Deparment of Food Engineering, Konya Food and Agriculture University, Konya 42080, Turkey. Phone: +90 332 223 5360. E-mail: sencer.buzrul@gidatarim.edu.tr.

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Sep 29, 2020 ; Revised: Oct 28, 2020 ; Accepted: Dec 15, 2020

Published Online: Dec 21, 2020

Abstract

Biofilm formation of Geobacillus thermodenitrificans, Geobacillus thermoglucosidans and Anoxybacillus flavithermus in milk on stainless steel were monitored at 55, 60, and 65 °C for various incubation times. Although species of Geobacillus showed a rapid response and produced biofilm within 4 h on stainless steel, a delay (lag time) was observed for Anoxybacillus. A hyperbolic equation and a hyperbolic equation with lag could be used to describe the biofilm formation of Geobacillus and Anoxybacillus, respectively. The highest biofilm formation amount was obtained at 60 °C for both Geobacillus and Anoxybacillus. However, the biofilm formation rates indicated that the lowest rates of formation were obtained at 60 °C for Geobacillus. Moreover, biofilm formation rates of G. thermodenitrificans (1.2-1.6 log10CFU/mL∙h) were higher than G.thermoglucosidans (0.4-0.7 log10CFU/mL∙h). Although A. flavithermus had the highest formation rate values (2.7-3.6 log10CFU/mL∙h), this was attained after the lag period (4 or 5 h). This study revealed that modeling could be used to describe the biofilm formation of thermophilic bacilli in milk.

Keywords: Anoxybacillus; dairy industry; Geobacillus; predictive microbiology; thermophilic bacteria


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The name of the journal has been changed from Korean Journal for Food Science of Animal Resources to Food Science of Animal Resources from January 2019.

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