Effect of biofilm formation by Pseudomonas aeruginosa on gas permeability of food wrapping foils

• Autorzy: Boguslawska-Was E. , Lisiecki S. , Drozdowska A. , Ilczuk K.

Warianty tytułu

PL

Wplyw tworzenia biofilmu przez Pseudomonas aeruginosa na przepuszczalnosc gazow przez folie spozywcze

• Języki publikacji: EN

Abstrakty

EN

The natural precedence of microorganisms growth on the damp surfaces is the formation of biofilm. The arising biolayer, stabilized by extracellular substances, is becoming hard to remove biological structure, the enzymatic activity of which can lead to violation of the packaging, and consequently to acceleration of the process of food spoilage. The microorganisms of Pseudomonas species are widely spread in food products’ environment. In order to perform the analysis three types of food wrapping foils from polyamide – polyethylene (PA/PE), which were kept in Pseudomonas culture, were used in the study. Two strains were used – the standard ATCC 15442 (WZ) and the strain isolated from pork-beef minced meat (MB) airtight packaged. All cultures were run at the temperatures 4°C and 20°C. It was reported that on all types of food wrapping foils biofilms were developed, which were formed by Ps. aeruginosa. The biolayers developed decreased permeability of foils, which was shown by restriction of permeability for gases. The changes of foils properties analysed here were most of all dependent on the type of the foil.

PL

Celem niniejszej pracy było określenie wpływu rozwijającego się biofilmu bakteryjnego na przepuszczalność gazów przez folie spożywcze (PA/PE i EVOH) przy wykorzystaniu OX-TRAN 2/20 ML. W doświadczeniu wykorzystano szczepy Ps. aeruginosa – wyizolowane z prób mięsa mielonego hermetycznie pakowanego oraz szczepu wzorcowego ATCC. We wszystkich wariantach doświadczenia stwierdzono tworzenie biofilmu przez bakterie. Intensywność kolonizacji powierzchni folii przez testowane szczepy była największa w pierwszych trzech dniach hodowli (tab. 2, 3). Nie stwierdzono korelacji pomiędzy rodzajem folii, a intensywnością tworzonej biofilmu (rys. 2, 3). Ustalono, że powstały biofilm wpływa na podniesienie barierowości wszystkich testowanych folii spożywczych.

Słowa kluczowe

EN

food wrapping foil; permeability; gas; biofilm formation; Pseudomonas aeruginosa; foil property; foil type

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 2
• Opis fizyczny: p.167-172,fig.,ref.

Twórcy

autor

Boguslawska-Was E.

• Agricultural University of Szczecin, Papieza Pawla VI 3, 71-459 Szczecin, Poland

autor

Lisiecki S.

autor

Drozdowska A.

autor

Ilczuk K.

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