Effects of temperature on biofilm formation and quorum sensing of aeromonas hydrophila

M. F.R. Mizan; I. K. Jahid; S. Y. Park; J. L. Silva; T. J. Kim; J. Myoung; S. D. Ha

Effects of temperature on biofilm formation and quorum sensing of aeromonas hydrophila

M. F.R. Mizan
, I. K. Jahid
, S. Y. Park
, J. L. Silva
, T. J. Kim
, J. Myoung
, S. D. Ha^*

^*Corresponding author for this work

Korea Zoonosis Research Institute at Jeonbuk National University

Chung-Ang University
Jashore University of Science and Technology
Gyeongsang National University
Mississippi State University
University of Wisconsin-Stout

Research output: Contribution to journal › Journal article › peer-review

26 Scopus citations

Abstract

Aeronumas hydrophUa is an emerging foodborne pathogen that causes infections more frequently in summer than in winter. This study evaluated the effects of temperature (4-37°C) on the biotilm formation and quorum sensing abilities of A. hydrophila on microtiter plates, stainless steel (SS), and crab surfaces. The incubation of the bacterium in Luria-Bertani broth at temperatures of 20-25°C significantly (P < 0.05) enhanced the biotilm formation and intra-species quorum sensing abilitv (via C4-AHL and C6-AHL). Fieldemission electron microscopy revealed that the bacterium colonized the surface of crab and formed biofilms at 25°C. Thus, the present study demonstrates that temperature control in food processing environments may reduce A. hydrophila biotilm formation. Therefore, the study has significant applications in food processing plants.

Original language	English
Pages (from-to)	456-466
Number of pages	11
Journal	Italian Journal of Food Science
Volume	30
Issue number	3
State	Published - 2018.07.12

Keywords

Aeronumas hydrophila
Biotilm
Crab surface
Quorum sensing
Temperature

Quacquarelli Symonds(QS) Subject Topics

Agriculture & Forestry

Cite this

@article{2fc1ae2fbf724149980dd5e1d3dcb62a,

title = "Effects of temperature on biofilm formation and quorum sensing of aeromonas hydrophila",

abstract = "Aeronumas hydrophUa is an emerging foodborne pathogen that causes infections more frequently in summer than in winter. This study evaluated the effects of temperature (4-37°C) on the biotilm formation and quorum sensing abilities of A. hydrophila on microtiter plates, stainless steel (SS), and crab surfaces. The incubation of the bacterium in Luria-Bertani broth at temperatures of 20-25°C significantly (P < 0.05) enhanced the biotilm formation and intra-species quorum sensing abilitv (via C4-AHL and C6-AHL). Fieldemission electron microscopy revealed that the bacterium colonized the surface of crab and formed biofilms at 25°C. Thus, the present study demonstrates that temperature control in food processing environments may reduce A. hydrophila biotilm formation. Therefore, the study has significant applications in food processing plants.",

keywords = "Aeronumas hydrophila, Biotilm, Crab surface, Quorum sensing, Temperature",

author = "Mizan, \{M. F.R.\} and Jahid, \{I. K.\} and Park, \{S. Y.\} and Silva, \{J. L.\} and Kim, \{T. J.\} and J. Myoung and Ha, \{S. D.\}",

year = "2018",

month = jul,

day = "12",

language = "English",

volume = "30",

pages = "456--466",

journal = "Italian Journal of Food Science",

issn = "1120-1770",

number = "3",

}

TY - JOUR

T1 - Effects of temperature on biofilm formation and quorum sensing of aeromonas hydrophila

AU - Mizan, M. F.R.

AU - Jahid, I. K.

AU - Park, S. Y.

AU - Silva, J. L.

AU - Kim, T. J.

AU - Myoung, J.

AU - Ha, S. D.

PY - 2018/7/12

Y1 - 2018/7/12

N2 - Aeronumas hydrophUa is an emerging foodborne pathogen that causes infections more frequently in summer than in winter. This study evaluated the effects of temperature (4-37°C) on the biotilm formation and quorum sensing abilities of A. hydrophila on microtiter plates, stainless steel (SS), and crab surfaces. The incubation of the bacterium in Luria-Bertani broth at temperatures of 20-25°C significantly (P < 0.05) enhanced the biotilm formation and intra-species quorum sensing abilitv (via C4-AHL and C6-AHL). Fieldemission electron microscopy revealed that the bacterium colonized the surface of crab and formed biofilms at 25°C. Thus, the present study demonstrates that temperature control in food processing environments may reduce A. hydrophila biotilm formation. Therefore, the study has significant applications in food processing plants.

AB - Aeronumas hydrophUa is an emerging foodborne pathogen that causes infections more frequently in summer than in winter. This study evaluated the effects of temperature (4-37°C) on the biotilm formation and quorum sensing abilities of A. hydrophila on microtiter plates, stainless steel (SS), and crab surfaces. The incubation of the bacterium in Luria-Bertani broth at temperatures of 20-25°C significantly (P < 0.05) enhanced the biotilm formation and intra-species quorum sensing abilitv (via C4-AHL and C6-AHL). Fieldemission electron microscopy revealed that the bacterium colonized the surface of crab and formed biofilms at 25°C. Thus, the present study demonstrates that temperature control in food processing environments may reduce A. hydrophila biotilm formation. Therefore, the study has significant applications in food processing plants.

KW - Aeronumas hydrophila

KW - Biotilm

KW - Crab surface

KW - Quorum sensing

KW - Temperature

UR - https://www.scopus.com/pages/publications/85050734768

M3 - Journal article

AN - SCOPUS:85050734768

SN - 1120-1770

VL - 30

SP - 456

EP - 466

JO - Italian Journal of Food Science

JF - Italian Journal of Food Science

IS - 3

ER -

Effects of temperature on biofilm formation and quorum sensing of aeromonas hydrophila

Abstract

Keywords

Quacquarelli Symonds(QS) Subject Topics

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