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Les biofilms microbiens dans la transformation alimentaire.

Microbial biofilm in food processing.

Auteurs : POULSEN L. V.

Type d'article : Article

Résumé

In their natural environment microorganisms can survive massive changes even though they continually fight among themselves. In this environment the cells have to adapt to the conditions or die. Most cells survive by adhering to a surface after which they hide under a layer of polysaccharides. In time this becomes a biofilm in which microorganisms develop their own microenvironment. Besides protecting from the hostile environment the biofilm acts as a nutrient trap. Biofilm formation causes problems in the food industry, where it can cause energy losses, reduce flow and heat transmission or blocked membrane pores. Both harmless microorganisms and human pathogenic bacteria can form biofilms. Flow variations or cleaning can make pieces of this biofilm detach and spread into products.

Détails

  • Titre original : Microbial biofilm in food processing.
  • Identifiant de la fiche : 2000-2576
  • Langues : Anglais
  • Source : Lebensm.-Wiss. Technol. - vol. 32 - n. 6
  • Date d'édition : 1999

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