Aim : To investigate the effect of plant derived extracts against
biofilm activity of Bacteria in food industry.
Introduction: A biofilm is a sessile form of bacterial existence on
solid surface or air liquid interfaces in which bacteria multiply
covered by a cell produce biofilm matrix composed of bacterial
intercellular polysaccharides proteins and extracellularly released
nucleic acids.
1. Biofilm in food industry: In produce, microorganisms attach to the surfaces and biofilms
develop internally. During the washing process biofilm resist
sanitization and allows bacteria to spread across the produce,
especially via kitchen utensils. This problem is also found in ready
to eat foods, because the food goes through limited cleaning
procedures before consumption. Due to the perishability of dairy
products and a limitation in cleaning, procedures resulting in the
buildup of bacteria, dairy is susceptible to biofilm formation and
contamination. The bacteria can spoil the product more readily, and
contaminated products pose a health risk to the consumers.
Consequently, there is a pressing need to explore alternative
antimicrobial agents to combat biofilm formation and associated
infection.
Plant derived extracts have garnered attention for their potential
antimicrobial properties, including activity against biofilm. This
proposal outlines a research study aimed at investigating the
effectiveness of plant derived extract against bacterial biofilm
activity.
2. Research objectives: • To evaluate the antibiofilm activity on these extracts on biofilm
forming bacteria in food industry.
• To provide insights into practical applications of plant derived
extracts in mitigating biofilm related issues in food industry.
3. Review of literature: Previous studies have demonstrated that plant secondary
metabolites including polyphenols such as flavonoids, phenolic
acids and tannins show antibacterial and/or antibiofilm activities
( Slobodnikova et al.,2016).
These compounds have exhibited inhibitory effects against a wide
range of bacterial species which creates a problem in food industry
such as Salmonella sp. which is associated with raw meat, poultry,
eggs, milk and dairy products and it is the major cause of foodborne
diseases.
(Olawuwo et al.,2022), Listeria monocytogenes which survived
for the prolonged period on the stainless steel and creates
hindrance in cleaning process (Upadhyay, A,et al.,2013).
Lactobacillus curvatus which could lead to the defect caused by
the formation of calcium lactate crystal in cheddar cheese
(Porcellato D et al. 2015).
Plant derived extracts such as polyphenols are important in plant
defense against microbial pathogens. Tannins possesses
antibacterial activity both against gram positive and gram negative
bacteria. For example, catechins are able to penetrate and interact
with lipid bilayers. Alternatively, they may cause membrane fusion,
a process that result in leakage of intramembrane materials and
aggregation (Slobodnikova et al. ,2016)
4. Methodology: 1.Selection of plant source for extracts
• A diverse range of plants will be selected for the sake of their
extracts based on their known antimicrobial properties and
safety profiles.
2.Extraction of plant derived extracts
Plants were extracted in various organic as well as aqueous
solvents.
• Conventional extraction methods include. Soxhlet extraction,
hydro distillation Maceration, agitated solvent extraction etc
• Novel extraction methods which are comparatively
environmentally friendly, faster and more efficient. Includes
ultrasound assisted extraction (UAE) microwave assisted
extraction (MAE) Supercritical fluid extraction, enzyme
assisted extraction, etc.
3.Bacterial strains forming biofilm
• Clinically relevant bacterial strains commonly associated with
food borne illness will be selected.
• Biofilm formation will be induced under controlled conditions
using standard protocols.
4.Assessment of Antibiofilm Activity
• The effect of land derived extracts on preformed biofilms will
be assessed using crystal violet staining and confocal laser
scanning microscopy (CLSM).
5.Data analysis
• Will be performed using appropriate statistical methods.
6.Expected outcomes
• We can expect a negative effect of plant derived extracts on
biofilm forming bacteria in the food industry.
• Recommendations for practical application of plant derived
extracts as biofilm control agents in the food industry.
7.Significance of study
This research holds significant implications for the food industry by
offering novel strategies for controlling bacterial biofilms and
reducing the risk of food borne contamination. The finding of this
study may contribute to the development of natural, ecofriendly
alternatives to conventional antimicrobial agents, thereby
promoting food safety and public health. This research can be boom
as it will lead to a safer and more productive food industry.
8.Conclusion
• Plant-derived extracts have the potential of reducing food
infectious bacteria by their anti-biofilm activity hence can be
used as an anti-biofilm agent against microorganisms in the
food industry.
9.References
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