Development of natural intervention strategies to retard bacterial adhesion and biofilm formation

Moorhead, S. M. and Lalappan, M.K. (2013) Development of natural intervention strategies to retard bacterial adhesion and biofilm formation. Project Report. UNSPECIFIED. (Unpublished)

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Consumption of sprouts is popular worldwide due to their nutritional value. Sprouts are an inexpensive food containing essential amino acids, vitamins, minerals and anti-oxidants. However, several outbreaks of food-borne diseases associated with sprouts have resulted in a decrease in sprout consumption in some countries. One of the main causes of food-borne diseases is contamination by Escherichia coli. These bacteria form biofilms on the surface of sprouts and are difficult to eradicate. In this study plant bioactives, particularly polyphenols were used to decrease bacterial adhesion and therefore contamination on a sprouted legume (alfalfa) model. The bacteria Escherichia coli # 916 was sourced from the institute Environmental Science and Research Limited (ESR) New Zealand. Alfalfa sprouts were inoculated with high and low counts of E. coli and enumerated by direct plating on MacConkey agar and Plate count agar. The antibacterial capacity of plant bioactives was screened using a micro broth dilution assay to determine their minimum inhibitory concentration (MIC). The MIC experiments showed that the polyphenol gallic acid had antibacterial activity against E. coli: In the assays, its effect on controlling bacterial growth in inoculated sprouts by plate method was investigated and the biofilms produced were examined by scanning electron microscopy (SEM).

Item Type:Monograph (Project Report)
Keywords that describe the item:bacterial adhesion, biofilm, E. coli, polyphenol, sprouts
Subjects:Q Science > QR Microbiology
Divisions:Schools > Centre for Science and Primary Industries
ID Code:3070
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Deposited On:04 Mar 2014 21:52
Last Modified:11 Apr 2017 01:35

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