Work

The pH and Sucrose Influence Rhamnolipid Action Toward Planktonic and Biofilms of Listeria monocytogenes

Year: 2024

Type: article

Abstract: Bacterial resistance and persistence in food environments are major concerns for the industry, which constantly seeks new strategies to reduce microbial contamination. Rhamnolipids (RL) biosurfactants are considered sustainable and green alternatives to synthetics; furthermore, they have demonstrated potential for controlling various foodborne pathogens. Food environments are typically exposed to diverse pH, solutes, temperatures, and water activity (aw) levels that may favor the survival of pathogens. Therefore, it is crucial to consider these factors in evaluating the performance of novel antimicrobials. Our study examined the influence of pH and sucrose on the antimicrobial activity of RL against both planktonic and biofilm of Listeria monocytogenes. We found that the presence of sucrose can enhance the antimicrobial effectiveness of RL against both planktonic and sessile bacteria. The addition of sugar particularly improved RL action at pH 6 and 7. Moreover, we observed that the type and size of RL self-assembly structures depend on the pH and sucrose concentration. These findings suggest potential for developing RL-based innovative methods to control L. monocytogenes in sugar-rich or -low aw foods and environments.

Source: Microorganisms

DOI: 10.3390/microorganisms12102078

Authors: Tathiane Ferroni Passos, Marcia Nitschke

Institutions: Universidade de São Paulo, Instituto de Química de São Carlos

Language: English

Topic: Listeria monocytogenes in Food Safety

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $3,069