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Appl. Environ. Microbiol. doi:10.1128/AEM.01781-06
Copyright (c) 2006, American Society for Microbiology and/or the Listed Authors/Institutions. All Rights Reserved.

Air-liquid interface biofilms of Bacillus cereus: formation, sporulation and dispersion

Wageningen Centre for Food Sciences, Wageningen, The Netherlands, Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands, Food Technology Centre, Wageningen University and Research Centre, Wageningen, The Netherlands

	Abstract

Biofilm formation by Bacillus cereus was assessed using 56 strains of B. cereus, including the two sequenced strains ATCC14579 and ATCC10987. Biofilm production in microtiter plates was found to be strongly dependent on incubation time, temperature and medium, as well as the strain used, with some strains showing biofilm formation within 24 h and subsequent dispersion within the next 24 h. A selection of strains was used for quantitative analysis of biofilm formation on stainless steel coupons. Thick biofilms of B. cereus developed at the air-liquid interface while the amount of biofilm formed was much lower in submerged systems. This suggests that B. cereus biofilms may develop particularly in industrial storage and piping systems that are partly filled during operation, or where residual liquid has remained after a production cycle. Moreover, depending on the strain and culture conditions, spores constituted up to 90% of the total biofilm counts. This indicates that B. cereus biofilms can act as a nidus for spore formation, and subsequently can release their spores into food production environments.