Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2016 Jan 22:7:9.
doi: 10.3389/fmicb.2016.00009. eCollection 2016.

Biosurfactant Produced by Salmonella Enteritidis SE86 Can Increase Adherence and Resistance to Sanitizers on Lettuce Leaves (Lactuca sativa L., cichoraceae)

Eliandra M Rossi  1 , Luniele Beilke  2 , Marília Kochhann  2 , Diana H Sarzi  2 , Eduardo C Tondo  3
Affiliations

Biosurfactant Produced by Salmonella Enteritidis SE86 Can Increase Adherence and Resistance to Sanitizers on Lettuce Leaves (Lactuca sativa L., cichoraceae)

Eliandra M Rossi et al. Front Microbiol. .

Abstract

Salmonella Enteritidis SE86 is an important foodborne pathogen in Southern Brazil and it is able to produce a biosurfactant. However, the importance of this compound for the microorganism is still unknown. This study aimed to investigate the influence of the biosurfactant produced by S. Enteritidis SE86 on adherence to slices of lettuce leaves and on resistance to sanitizers. First, lettuce leaves were inoculated with S. Enteritidis SE86 in order to determine the amount of biosurfactant produced. Subsequently, lettuce leaves were inoculated with S. Enteritidis SE86 with and without the biosurfactant, and the adherence and bacterial resistance to different sanitization methods were evaluated. S. Enteritidis SE86 produced biosurfactant after 16 h (emulsification index of 11 to 52.15 percent, P < 0.05) and showed greater adherence capability and resistance to sanitization methods when the compound was present. The scanning electron microscopy demonstrated that S. Enteritidis was able to adhere, form lumps, and invade the lettuce leaves' stomata in the presence of the biosurfactant. Results indicated that the biosurfactant produced by S. Enteritidis SE86 contributed to adherence and increased resistance to sanitizers when the microorganism was present on lettuce leaves.

Keywords: Salmonella Enteritidis SE86; biosurfactant; disinfection; lettuce; microbial adherence and resistance.

PubMed Disclaimer

Figures

FIGURE 1
FIGURE 1
Growth, pH, and emulsification index of Salmonella Enteritidis SE86 in minimal medium with whole lettuce leaves for 120 h at 36 ± 1°C.
FIGURE 2
FIGURE 2
Scanning electron microscopy on lettuce leaf surface infected with S. Enteritidis SE86 with and without biosurfactant. Negative control: (A) stomata and (B) lettuce leaf surface. S. Enteritidis SE86 with biosurfactant: (C) S. Enteritidis SE86 inside a stomata, and (D) lumps of S. Enteritidis SE86 on lettuce leaf surface. S. Enteritidis SE86 without biosurfactant: (E) stomata without S. Enteritidis SE86 and (F) lettuce leaf surface without formation lumps of S. Enteritidis SE86.
FIGURE 3
FIGURE 3
Mean (log CFU/g) of S. Enteritidis SE86 on whole lettuce leaves contaminated with S. Enteritidis SE86 and biosurfactant (Experiment 1) and S. Enteritidis SE86 without biosurfactant (Experiment 2). ∗Statistical analysis between Experiments 1 and 2. Different letters indicate significant differences (P < 0.05). T0: Control positive: lettuce leaves contaminated with S. Enteritidis SE86; T1: washing lettuce with potable water; T2: immersion in potable water for 30 min; T3: immersion in 200 ppm of sodium hypochlorite for 15 min; T4: immersion in 200 ppm sodium hypochlorite for 30 min; T5: immersion in 2% vinegar solution for 15 min; T6: immersion in 20% vinegar solution for 15 min; T7: immersion in 50 ppm of sodium hypochlorite for 15 min; T8: immersion in 50ppm of sodium hypochlorite for 30 min.
See this image and copyright information in PMC

References

    1. Abadias M., Ussal J., Oliveira M., Alegre I., Vinãs I. (2008). Efficacy of neutral electrolyzed water (NEW) for reducing microbial contamination on minimally-processed vegetables. Int. J. Food Microbiol. 123 151–158. 10.1016/j.ijfoodmicro.2007.12.008 - DOI - PubMed
    1. Abdel-Mawgoud A. M., Aboulwafa M. M., Hassouna N. A. H. (2009). Characterization of rhamnolipid produced by Pseudomonas aeruginosa isolate Bs20. Appl. Biochem. Biotechnol. 157 329–345. 10.1007/s12010-008-8285-1 - DOI - PubMed
    1. Abreu I. M. O., Junqueira A. M. R., Peixoto J. R., Oliveira S. A. (2010). Qualidade microbiológica e produtividade de alface sob adubação química e orgânica. Ciênc. Tecnol. Alimentos 30 108–118. 10.1590/S0101-20612010000500018 - DOI
    1. An Y. H., Skowronski P. (2000). “General considerations for studying bacterial adhesion to biomaterials,” in Handbook of Bacterial Adhesion: Principles, Methods and Applications, eds An H. H., Friedman R. J. (Berlin: Springer Science and Business Media; ), 121–132.
    1. Antunes M. A. (2009). Contaminação Crescimento e Inativação de Microrganismos na Cadeia de Produção da Alface (Lactuca sativa) Propriedade de Santo Antão. Ph.D. thesis, Universidade Federal de Viçosa, Minas Gerais.

LinkOut - more resources