Exploring Lactiplantibacillus plantarum biofilm formation and the impact of biotic, environmental and physical factors

Summary

This thesis investigates biofilm formation in Lactiplantibacillus plantarum strains, emphasizing the impact on food processing and healthcare. The study, encompassing diverse strains from fermented and spoiled foods, unveils strain-specific responses to fluid flow, emphasizing the role of extracellular DNA and proteins. It explores strain-dependent biofilm behaviors under varied nutrient concentrations and reveals heightened disinfection resistance, particularly in flow-induced biofilms. Analyzing food spoilage isolates, the research identifies strains favoring biofilm formation under flow, posing contamination risks. The heightened disinfection resistance of certain strains underscores challenges in biofilm control. Examining passive sliding motility, the study reveals strain-specific spreading dynamics on agar surfaces. Culminating in a comprehensive discussion, the thesis emphasizes the varying impact of flow on biofilm formation, providing insights for mitigating contamination risks in food processing. This research contributes valuable knowledge to biofilm dynamics, offering a foundation for preventive strategies in diverse applications.