Antibiofilm and antimicrobial activity of rhamnolipids against food pathogenic bacteria

Abstract

Rhamnolipids (RL) are bacterial-derived surfactants showing very interesting properties to food industry not only as emulsifier agents but also due to their biodegradability, low toxicity and production using renewable substrates. The RL show potential on controlling microorganisms exhibiting antimicrobial activity and decreasing biofilm formation of food pathogens as Listeria monocytogenes and Salmonella spp. Owing to their amphiphilic nature, RL can also be useful on disrupting/removing established biofilms improving the efficiency of sanitization procedures. The aim of this project is to evaluate the remove of biofilms formed by food pathogenic bacteria using rhamnolipids, focusing on the effect of temperature, RL concentration and food matrix (milk). The mechanisms involved on biofilm disruption and antimicrobial activity of RL will be also investigated. (AU)