Synergistic anti-biofilm strategy based on essential oils and its application in the food industry.

Abstract

The microbial biofilm can induce a variety of food safety problems, and cause huge economic losses. Essential oils (EOs) not only have broad-spectrum antibacterial activity but also have a good ability to inhibit biofilm. However, the addition dose of EOs in practical application usually exceeds their flavor threshold, resulting in the appearance of undesired flavor. Therefore, synergistic antimicrobial may be a potential strategy to improve the antibacterial activity of EOs and to reduce their dosage. This paper focuses on the analysis of the synergistic anti-biofilm strategies based on EOs. Based on these, the action mechanism of EOs against biofilm and other commonly used anti-biofilm strategies in the food industry are summarized. The anti-biofilm mechanism of EOs is mainly related to inhibiting the synthesis of extracellular polysaccharides and proteins, destroying biofilm structure, inhibiting the metabolic activity of biofilm, inhibiting quorum sensing (QS) and regulating the formation of biofilm and the expression of toxicity-related genes. At present, the commonly used anti-biofilm strategies in the food industry mainly include physical strategies, chemical strategies and biological strategies, among which the combined application of different strategies is the future development trend. In particular, the synergistic anti-biofilm strategy based on EOs has shown great application value in the food industry. To sum up, some new information in this paper will give guidance and provide more reference for the development of efficient biofilm regulation strategies in future.