Biofilm formation, slime production, and antibiotic susceptibility properties of the Bacillus cereus group isolated from fresh vegetables in the Republic of Korea

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-12-09 DOI:10.1007/s10068-024-01771-1

Jae-Hyun Yoon, Hana Song, Sun-Young Lee

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Abstract

This study aimed to characterize the ability of the Bacillus cereus group isolated from conventionally, organically or pesticide-freely grown vegetables to form biofilms with regard to cell surface hydrophobicity (CSH), slime production, and antibiotic susceptibility. Cellular properties (biofilm formation, CSH, and slime production) were measured using an in vitro microplate assay with crystal violet staining, adhesion to hydrocarbons assay, and Congo red broth method, respectively. Consequently, 16, 16, and 16 B. cereus strains were isolated from conventionally, organically, and pesticide-freely grown vegetables, respectively, and 16 (33%) B. cereus isolates were highly biofilm-positive producers. CSH values dramatically varied, ranging from 19 to 74%, among the B. cereus isolates. Additionally, 9, 8, and 8 B. cereus strains isolated from conventionally, organically, and pesticide-freely grown vegetables, respectively, were identified to be slime-positive producers. According to the disc diffusion method, 19 and 41 B. cereus isolates were highly resistant to ampicillin and penicillin, respectively.

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.