Autor(es):
Malfeito-Ferreira, Manuel 
; Loureiro, Virgilio ; Tristezza, Mariana ; Lourenço, António ; Brito, Luísa ; Barata, André
Data: 2010
Identificador Persistente: http://hdl.handle.net/10400.5/2388
Origem: Repositório da UTL
Assunto(s): biofilms; disinfectants; spoilage yeasts; acetic acid bacteria; lactic acid bacteria
Descrição
The aim of this work was to determine the ability
of six yeast and two bacterial species associated with wine
spoilage to form biofilms in mono- or co-culture using the
Calgary Biofilm Device (CBD). Moreover, the efficacy of
several disinfectants was evaluated against these spoilage
microorganisms, both in the planktonic and the biofilm
states. Results showed that Dekkera bruxellensis, Saccharomyces
cerevisiae, Saccharomycodes ludwigii, Schizosaccharomyces
pombe and Acetobacter aceti formed biofilms
both in wine and in synthetic medium. Zygosaccharomyces
bailii formed biofilm only in wine and Pichia guilliermondii
and Lactobacillus hilgardii formed biofilms only in
synthetic medium. In wine, D. bruxellensis presented the
same biofilm population when grown in pure culture or in
mixed culture with acetic acid bacteria. There was a 3-log
increase in biofilm formed by A. aceti in mixed culture with
L. hilgardii. Alkaline chlorine-based disinfectant was the
most effective in decontaminating spoilage yeast and
bacteria both in planktonic and biofilm tests. Sodium
hydroxide-based detergents and peracetic-based disinfectant
were also efficient against suspended cells, but at least 10-
fold more concentrated solutions were needed to remove
the biofilms. Furthermore, the results showed that, except
for the neutral detergent VK10, the tested agents wereactually effective when used under the conditions recommended
by manufacturers. In any case, biofilms showed
greater tolerance to biocides when compared to the same
microorganisms in the planktonic state. To our knowledge,
this is the first study in which the CBD is used to assess the
ability of wine spoilage microorganisms to form biofilms
and their susceptibilities to disinfectant agents
