Yeast biofilm in food realms: occurrence and control.
Adhesion
Biofilm
Candida spp.
Extracellular matrix
Polyphenols
Quorum sensing
Saccharomyces cerevisiae
Journal
World journal of microbiology & biotechnology
ISSN: 1573-0972
Titre abrégé: World J Microbiol Biotechnol
Pays: Germany
ID NLM: 9012472
Informations de publication
Date de publication:
10 Aug 2020
10 Aug 2020
Historique:
received:
17
06
2020
accepted:
04
08
2020
entrez:
11
8
2020
pubmed:
11
8
2020
medline:
16
2
2021
Statut:
epublish
Résumé
In natural environments, microorganisms form microbial aggregates called biofilms able to adhere to a multitude of different surfaces. Yeasts make no exception to this rule, being able to form biofilms in a plethora of environmental niches. In food realms, yeast biofilms may cause major problems due to their alterative activities. In addition, yeast biofilms are tenacious structures difficult to eradicate or treat with the current arsenal of antifungal agents. Thus, much effort is being made to develop novel approaches to prevent and disrupt yeast biofilms, for example through the use of natural antimicrobials or small molecules with both inhibiting and dispersing properties. The aim of this review is to provide a synopsis of the most recent literature on yeast biofilms regarding: (i) biofilm formation mechanisms; (ii) occurrence in food and in food-related environments; and (iii) inhibition and dispersal using natural compounds, in particular.
Identifiants
pubmed: 32776210
doi: 10.1007/s11274-020-02911-5
pii: 10.1007/s11274-020-02911-5
pmc: PMC7415760
doi:
Substances chimiques
Antifungal Agents
0
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
134Subventions
Organisme : MIUR
ID : 2017B7MMJ5_001
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