Modeling the process of microbial biofilm formation on stainless steel with a different surface roughness

Authors

DOI:

https://doi.org/10.15587/1729-4061.2019.160142

Keywords:

microbial adhesion, formation of biofilms, roughness of stainless-steel surface, a film formation process.

Abstract

This paper reports a study into the process of bacteria adhesion to surfaces of different roughness depending on sizes and shapes. It was determined that at the surface of stainless steel with a roughness of 2.687±0.014 µm, the film formation process in E. coli and S. aureus occurred equally over 3 to 24 hours and did not depend on the size of bacteria. This makes it possible to argue that rod-shaped and coccal bacteria freely attach themselves in the grooves of roughness, followed by the initial process related to the first stage of a biofilm formation. During sanitization, the hollows of roughness could host both the coccal and rod-shaped bacteria. At the surface of steel with a roughness of 0.95±0.092 μm the process of film formation in S. aureus occurred more intensely than in E. coli. Within 3 h of incubation, density of the formed biofilms S. aureus was 1.2 times larger compared to the biofilms E. coli. Over the following 15 hours of incubation, the biofilms S. aureus were on average 1.3 times denser. This suggests that S. aureus, due to a spherical form, can stay put in the hollows of roughness of 0.95±0.092 µm and quicker attach to the surface. At the same time, E. coli, owing to a rod-shaped shape, would attach at such a surface roughness to the hollows lengthwise only. It has been proven that at a surface roughness of 0.63±0.087 µm the intensity of the S. aureus film formation was on average 1.4 times faster than in E. coli. However, at a roughness of 0.16±0.018 μm the process of film formation occurred equally in E. coli and S. aureus, but the biofilms demonstrated lower density compared to those that formed at a roughness of 0.63±0.087 µm.

Thus, the use of equipment with a roughness of less than 0.5 µm in the dairy industry will make it possible to reduce the attachment of microorganisms to surface and to decrease contamination of dairy products

Author Biographies

Mykola Kukhtyn, Ternopil Ivan Puluj National Technical University Ruska str., 56, Ternopil, Ukraine, 46001

Doctor of Veterinary Sciences, Professor

Department of Food Biotechnology and Chemistry

Khrystyna Kravcheniuk, Ternopil Ivan Puluj National Technical University Ruska str., 56, Ternopil, Ukraine, 46001

Postgraduate student

Department of Food Biotechnology and Chemistry

Ludmila Beyko, Ternopil Ivan Puluj National Technical University Ruska str., 56, Ternopil, Ukraine, 46001

PhD, Associate Professor

Department of Food Biotechnology and Chemistry

Yulia Horiuk, State Agrarian and Engineering University in Podilya Schevchenka str., 13, Kamianets-Podilskyi, Ukraine, 32300

PhD, Senior Lecturer

Department of Infectious and Parasitic Diseases

Oleksandr Skliar, Sumy National Agrarian University Herasyma Kondratieva str., 160, Sumy, Ukraine, 40021

Doctor of Veterinary Sciences, Professor

Department of Therapy, Pharmacology, Clinical Diagnostics and Chemistry

Serhii Kernychnyi, State Agrarian and Engineering University in Podilya Schevchenka str., 13, Kamianets-Podilskyi, Ukraine, 32300

PhD, Associate Professor

Department of Veterinary Obstetrics, Internal Pathologic and Surgery

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Published

2019-03-19

How to Cite

Kukhtyn, M., Kravcheniuk, K., Beyko, L., Horiuk, Y., Skliar, O., & Kernychnyi, S. (2019). Modeling the process of microbial biofilm formation on stainless steel with a different surface roughness. Eastern-European Journal of Enterprise Technologies, 2(11 (98), 14–21. https://doi.org/10.15587/1729-4061.2019.160142

Issue

Vol. 2 No. 11 (98) (2019): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2019 Mykola Kukhtyn, Khrystyna Kravcheniuk, Ludmila Beyko, Yulia Horiuk, Oleksandr Skliar, Serhii Kernychnyi

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