Biofilm formation potential of Bacillus toyonensis and Pseudomonas aeruginosa on the stainless steel test surfaces in a model dairy batch system.

Bacillus toyonensis (a Gram-positive bacterium) and Pseudomonas aeruginosa (a Gram-negative bacterium) isolated from the different surfaces of a dairy plant in our previous study were selected as the test bacteria for the present study. These two test bacteria were investigated in terms of their attachment on the stainless steel test surfaces in a model dairy batch system. After incubation at 5 °C and 20 °C for 6 h, 12 h, and 24 h, stainless steel plates were examined using cultural counts, profilometer, scanning electron microscopy (SEM), and fluorescent microscopy. Also, the test plates were subjected to a cleaning/disinfection procedure used in the dairy plant. Tests were employed before and after the cleaning/disinfection procedures. Cell wall characteristics and holding temperature were found to be significant for the attachment of the test bacteria to stainless steel test surfaces. In the study, the effect of the holding temperature varied depending on the type and characteristics of the bacteria. The adhesion ability of P. aeruginosa was higher than that of B. toyonensis. Increases in the holding temperature may increase the adhesion ability of the bacteria. Milk growth medium was found to be more successful in preventing the attachment ability of P. aeruginosa compared to B. toyonensis. This indicates that the chemical characteristic of the contact material may affect adhesion. The adhered bacterial cells were entirely removed by means of the cleaning/disinfection treatment. Therefore, the adhesion of bacterial cells could be explained as "initial phase of biofilm formation." It can be concluded that the microorganism cell adhesion on the surface is followed by biofilm formation, and this situation lasts for many years. These results reveal the importance of controlling biofilm formation in dairy plants from the beginning.

Probiotic characteristics of bacteriocin-producing Enterococcus faecium strains isolated from human milk and colostrum.

As potential probiotic traits of human milk-isolated bacteria have increasingly been recognized, this study aimed to evaluate the probiotic properties of bacteriocin-producing Enterococcus faecium strains isolated from human milk and colostrum. Among 118 human milk- and colostrum-isolated lactic cocci, only 29 were identified as Enterococcus. Of these, only four Enterococcus faecium isolates exhibited bacteriocigenic activity against several pathogenic Gram-positive bacteria, including Listeria monocytogenes. These isolates exhibited high acid (up to pH 3.0) and bile tolerance (0.5% oxgall) in simulated gastrointestinal conditions, demonstrating their ability to survive through the upper gastrointestinal tract. All of the E. faecium strains were shown to be sensitive to most of the antibiotics including vancomycin, tetracycline, rifampicin, and erythromycin, while they were resistant to kanamycin and chloramphenicol. None of the strains showed any virulence (gelE, agg2, clyA, clyB, clyM) and antibiotic resistance genes (vanA, vanB, ermB, tetM, and aac(6')-le-aph(2″)-la). In addition, all the strains were able to assimilate cholesterol, ranging between 25.2-64.1% and they exhibited variable adherence (19-36%) to Caco-2 cells. Based on the overall results of this in vitro study, four of the E. faecium strains isolated from human milk and colostrum can be considered as promising probiotic candidates; however, further in vivo evaluations are required.

Microbiological quality of fresh-squeezed orange juice and efficacy of fruit surface decontamination methods in microbiological quality.

The aims of this study were to evaluate the microbiological quality of fresh-squeezed orange juice and to reduce the microbial population by using various chemical and physical fruit surface decontamination methods. In the first step of the study, polyethylene-bottled fresh-squeezed orange juice samples purchased in Ankara, Turkey, were examined. The average aerobic plate count (APC) and coliform count (CC) varied within the ranges of 3 to 5 log CFU/ml and 1 to 4 log MPN/ml, respectively. Ten of 60 samples contained various levels of Escherichia coli, while Salmonella spp. and E. coli O157:H7 were not detected in any of the samples. Comparing the efficacy of various fruit surface decontamination methods on microbial population of oranges, the best results were obtained following two applications of submersion in boiling water and 5% H(2)O(2) solution for both the uninoculated and inoculated samples. Orange juice samples obtained from surface-inoculated and decontaminated oranges were also examined. We showed that about 17.4% of the E. coli population was transferred to orange juice after extraction, indicating the separation of microbial contaminants from fruit peel during extraction. Finally, the levels of microbial contamination occurred throughout the extraction process on the inner surfaces of a commercial juice extractor at one of the sale points investigated. Significant (P < 0.05) increases in the APC and CC were determined in surface samples of the extractor after the extraction. Surface decontamination and extraction are critical steps in fresh juice production for preventing microbial contamination. Immersion in boiling water for 0.5 min, without using any chemicals, can be offered as an effective method to reduce microbial population on orange surfaces.