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55 2016

Journal of Food and Nutrition Research
Súhrny čísla 2 / 2016

Koreňová, J. – Oravcová, K. – Véghová, A. – Karpíšková, R. – Kuchta, T.
Biofilm formation in various conditions is not a key factor of persistence potential of Listeria monocytogenes in food-processing environment
Journal of Food and Nutrition Research, 55, 2016, č. 2, s. 189-193

Janka Koreňová, Department of Microbiology, Molecular Biology and Biotechnology, Food Research Institute, National Agricultural and Food Centre, Priemyselná 4, 824 75 Bratislava 26, Slovakia. E-mail:

Received 14 March 2016; 1st revised 1 April 2016; accepted 12 April 2016; published online 16 May 2016.

Súhrn: In this study, a hypothesis was tested that biofilm formation ability, or ability to form biofilm in specific conditions, is responsible for persistence of Listeria monocytogenes in food processing environment. Thirty-three L. monocytogenes strains isolated from food-processing environment and food products were tested for biofilm-forming ability in various conditions. Biofilm-forming ability was tested with exponential-phase cultures at 20 °C, 37 °C and 40 °C, with stationary-phase cultures at 20 °C, 37 °C and 40 °C, with cultures grown in limited-nutrient conditions and with cultures grown in high-salt conditions at 4 °C. Biofilm was formed in 96-well polystyrene plates and quantified by the method based on staining with crystal violet. The results showed that biofilm-forming ability of L. monocytogenes strains was variable, individual strains exhibiting different relative biofilm-forming ability in various conditions. No statistically significant differences between the groups of persistent and sporadic strains in biofilm-forming ability in any of the conditions were determined. Based on our results, biofilm-forming ability of L. monocytogenes is not a key factor that determines its persistence potential in food-processing environment.

Kľúčové slová: Listeria monocytogenes; food-processing environment; biofilm; persistence

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