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KMID : 1024620210410020288
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Food Science of Animal Resources
2021 Volume.41 No. 2 p.288 ~ p.299
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Mathematical Models for the Biofilm Formation of Geobacillus and Anoxybacillus on Stainless Steel Surface in Whole Milk
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Karaca Basar
Buzrul Sencer
Cihan Arzu Coleri
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Abstract
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Biofilm formation of Geobacillus thermodenitrificans, Geobacillus thermoglucosidans and Anoxybacillus flavithermus in milk on stainless steel were monitored at 55℃, 60℃, and 65℃ for various incubation times. Although species of Geobacillus showed a rapid response and produced biofilm within 4 h on stainless steel, a delay (lag time) was observed for Anoxybacillus. A hyperbolic equation and a hyperbolic equation with lag could be used to describe the biofilm formation of Geobacillus and Anoxybacillus, respectively. The highest biofilm formation amount was obtained at 60℃ for both Geobacillus and Anoxybacillus. However, the biofilm formation rates indicated that the lowest rates of formation were obtained at 60℃ for Geobacillus. Moreover, biofilm formation rates of G. thermodenitrificans (1.2?1.6 Log10CFU/mL?h) were higher than G. thermoglucosidans (0.4?0.7 Log10CFU/mL?h). Although A. flavithermus had the highest formation rate values (2.7?3.6 Log10CFU/mL?h), this was attained after the lag period (4 or 5 h). This study revealed that modeling could be used to describe the biofilm formation of thermophilic bacilli in milk.
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KEYWORD
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Anoxybacillus, dairy industry, Geobacillus, predictive microbiology, thermophilic bacteria
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