Review of Pseudomonas Attachment and Biofilm Formation in Food IndustryAmina Meliani1* and Ahmed Bensoltane2
- *Corresponding Author:
- Amina Meliani
Laboratory of Research of Biological Systems and Geomatic
Department of Biology, Faculty of Science
University Mascara, 29000, Mascara, Algeria
E-mail: [email protected]
Received Date: November 18, 2014; Accepted Date: March 20, 2015; Published Date: March 26, 2015
Citation: Meliani A, Bensoltane A (2015) Review of Pseudomonas Attachment and Biofilm Formation in Food Industry. Poult Fish Wildl Sci 3:126. doi: 10.4172/2375-446X.1000126
Copyright: © 2015 Meliani A, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
During the last few decades, extensive attention has been paid on the management of food alteration and contamination caused by spoilage organisms such as Pseudomonas aeruginosa and Pseudomonas fluorescens. The ability to metabolize a variety of diverse nutrients enables these bacteria to survive in a variety of habitats by developing biofilms. Biofilms are more resistant to antimicrobials making their elimination from food processing facilities a big challenge. However, understanding the mechanisms by which these microorganisms develop biofilm has remained elusive. In this background and because of their resistant phenotype, attention should be focused on better understanding how to eradicate completely Pseudomonas biofilm . In this review our ultimate goal is to covers recent advances in biofilm formation and to describe certain factors linked to biofilm resistance. It is important to note that future endeavours are needed to elucidate mechanisms that reduce the susceptibility of biofilms to biocides.