Experimental challenges in determining the rheological properties of bacterial biofilms.

Bacterial biofilms are communities living in a matrix consisting of self-produced, hydrated extracellular polymeric substances. Most microorganisms adopt the biofilm lifestyle since it protects by conferring resistance to antibiotics and physico-chemical stress factors. Consequently, mechanical removal is often necessary but rendered difficult by the biofilm's complex, viscoelastic response, and adhesive properties. Overall, the mechanical behaviour of biofilms also plays a role in the spreading, dispersal and subsequent colonization of new surfaces. Therefore, the characterization of the mechanical properties of biofilms plays a crucial role in controlling and combating biofilms in industrial and medical environments. We performed in situ shear rheological measurements of Bacillus subtilis biofilms grown between the plates of a rotational rheometer under well-controlled conditions relevant to many biofilm habitats. We investigated how the mechanical history preceding rheological measurements influenced biofilm mechanics and compared these results to the techniques commonly used in the literature. We also compare our results to measurements using interfacial rheology on bacterial pellicles formed at the air-water interface. This work aims to help understand how different growth and measurement conditions contribute to the large variability of mechanical properties reported in the literature and provide a new tool for the rigorous characterization of matrix components and biofilms.

The role of biofilm matrix composition in controlling colony expansion and morphology.

Biofilms are biological viscoelastic gels composed of bacterial cells embedded in a self-secreted polymeric extracellular matrix (ECM). In environmental settings, such as in the rhizosphere and phyllosphere, biofilm colonization occurs at the solid-air interface. The biofilms' ability to colonize and expand over these surfaces depends on the formation of osmotic gradients and ECM viscoelastic properties. In this work, we study the influence of biofilm ECM components on its viscoelasticity and expansion, using the model organism Bacillus subtilis and deletion mutants of its three major ECM components, TasA, EPS and BslA. Using a multi-scale approach, we quantified macro-scale viscoelasticity and expansion dynamics. Furthermore, we used a microsphere assay to visualize the micro-scale expansion patterns. We find that the viscoelastic phase angle Φ is likely the best viscoelastic parameter correlating to biofilm expansion dynamics. Moreover, we quantify the sensitivity of the biofilm to changes in substrate water potential as a function of ECM composition. Finally, we find that the deletion of ECM components significantly increases the coherence of micro-scale colony expansion patterns. These results demonstrate the influence of ECM viscoelasticity and substrate water potential on the expansion of biofilm colonies on wet surfaces at the air-solid interface, commonly found in natural environments.

The role of surface adhesion on the macroscopic wrinkling of biofilms.

Biofilms, bacterial communities of cells encased by a self-produced matrix, exhibit a variety of three-dimensional structures. Specifically, channel networks formed within the bulk of the biofilm have been identified to play an important role in the colonies' viability by promoting the transport of nutrients and chemicals. Here, we study channel formation and focus on the role of the adhesion of the biofilm matrix to the substrate in Pseudomonas aeruginosa biofilms grown under constant flow in microfluidic channels. We perform phase contrast and confocal laser scanning microscopy to examine the development of the biofilm structure as a function of the substrates' surface energy. The formation of the wrinkles and folds is triggered by a mechanical buckling instability, controlled by biofilm growth rate and the film's adhesion to the substrate. The three-dimensional folding gives rise to hollow channels that rapidly increase the effective volume occupied by the biofilm and facilitate bacterial movement inside them. The experiments and analysis on mechanical instabilities for the relevant case of a bacterial biofilm grown during flow enable us to predict and control the biofilm morphology.

Designer liquid-liquid interfaces made from transient double emulsions.

Current methods for generating liquid-liquid interfaces with either controlled composition or coverage often rely on adsorption equilibria which limits the freedom to design such multiphase materials, in particular when different components are used. Moreover, when interfaces become densely populated, slowing down of adsorption may impose additional constraints. Up to now, it is not possible to control surface coverage and composition of droplet interfaces at will. Here, we report a generic and versatile method to create designer liquid-liquid interfaces, using transient double emulsions. We demonstrate how the surface coverage in Pickering emulsions can be controlled at will, even for dense particulate layers going up to multilayers. Moreover, composite droplet interfaces with compositional control can be generated, even with particles which would have intrinsically different or even opposite adsorption characteristics. Given its simplicity, this method offers a general approach for control of composition of liquid-liquid interfaces in a variety of multiphase systems.

Dying in yoghurt: the number of living bacteria in probiotic yoghurt decreases under exposure to room temperature.

BACKGROUND/AIMS: While probiotic bacteria are successfully used in the treatment of ulcerative colitis, the effect of commercially available probiotic products is still controversial. Here, we study whether the number of living probiotic bacteria in yoghurts is altered by an interruption of the cold chain. METHODS: Three commonly available probiotic yoghurts were kept at 4°C or put at room temperature (RT) for 6 h or 24 h. An aliquot of each yoghurt was applied on Man-Rogosa-Sharpe agar and incubated at 37°C for 48 h. Colony forming units (CFU) were counted by microscopy. RESULTS: The first yoghurt, containing Lactobacillus johnsonii, showed a significant decrease in CFU after 6 h of storage at RT, which was further pronounced after 24 h. The number of CFU of the second yoghurt, containing Lactobacillus GG, was also decreased after 6 h and further diminished after 24 h at RT. From the third yoghurt, containing Lactobacillus acidophilus, only 53.8% of the CFU remained after 6 h at RT; after 24 h, only about one fourth of the CFU were found. CONCLUSIONS: Our data demonstrate that the number of living probiotic bacteria in yoghurt products decreases dramatically after exposure to RT. This represents an important information for consumers of such products.