Biofilms in the dairy industry: significance, formation, control
- Autores: Ryabtseva S.A1, Hramtsov A.G1, Evdokimov I.A1, Anisimov G.S1, Salova O.V1
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Afiliações:
- Edição: Nº 1 (2018)
- Páginas: 57-59
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/329219
- ID: 329219
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Resumo
The article presents modern ideas about the role of microbial biofilms in the quality and safety assurance of milk products. The relevance of the work in this area is shown. The interrelation of significant directions of negative influence of biofilm on the production of milk and milk products was identified. The main topics of scientific research in this field are highlighted. The stages of biofilm formation are described. Information about results of the research works related with formation of biofilms with participation of spoilage microorganisms, lactic acid bacteria and causative agents of diseases is given. The main methods preventing formation and destruction of biofilms are considered, which are conventionally divided into four groups - technical, physical, chemical and biological. The use of enzymes, bacteriophages, bacteriocins and inhibitors of «quorum sensing» refers to promising ways of biofilms control.
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Sobre autores
S. Ryabtseva
Email: ryabtseva07@mail.ru
A. Hramtsov
I. Evdokimov
G. Anisimov
O. Salova
Bibliografia
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