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<p>Biosurfactants possess unique properties such as emulsification, antimicrobial, antiadhesive, and antibiofilm properties, offering a promising approach to inhibiting foodborne pathogens. Previously, lipopeptide biosurfactants from <i>Pseudomonas fragi</i> were found to alter microbial diversity on meat, but their effects on co-existing foodborne pathogens were not fully understood. In this study, we investigated the effects of biosurfactant from <i>P. fragi</i> NMC25, a specific spoilage organism in chilled chicken, on the physiological characteristics of <i>Escherichia coli</i> and <i>Staphylococcus aureus</i>. The expression of genes related to adhesion, biofilm formation, and virulence was also evaluated. The results demonstrated that the biosurfactant from <i>P. fragi</i> could affect the growth of these pathogens, alter the physicochemical properties of their surface which were important for adhesion and aggregation, and significantly inhibit biofilm formation in a dose-dependent manner. Gene expression analysis yielded similar results, confirming the inhibitory effects on virulence. This study suggests that biosurfactants from indigenous microbes can significantly impact the virulence characteristics of co-existing pathogens, providing theoretical guidance for enhancing the precision of risk assessments related to food-borne pathogens. Furthermore, the lipopeptides produced by <i>P. fragi</i> exhibit promising potential for practical application in mitigating the risks associated with foodborne pathogen contamination on contact surfaces within food processing facilities.</p>

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Biosurfactants from Pseudomonas Fragi inhibit biofilm formation and virulence genes expression of Escherichia coli and Staphylococcus aureus

  • 期刊论文

  • 发表日期：

    2025年10月10日

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  • Jianmei Li,
  • Yuping Chen,
  • Yongkang Wang,
  • Yue Jiang,
  • Xiaojie Ma,
  • Yue Zhao,
  • Guangyu Wang

摘要

Biosurfactants possess unique properties such as emulsification, antimicrobial, antiadhesive, and antibiofilm properties, offering a promising approach to inhibiting foodborne pathogens. Previously, lipopeptide biosurfactants from Pseudomonas fragi were found to alter microbial diversity on meat, but their effects on co-existing foodborne pathogens were not fully understood. In this study, we investigated the effects of biosurfactant from P. fragi NMC25, a specific spoilage organism in chilled chicken, on the physiological characteristics of Escherichia coli and Staphylococcus aureus. The expression of genes related to adhesion, biofilm formation, and virulence was also evaluated. The results demonstrated that the biosurfactant from P. fragi could affect the growth of these pathogens, alter the physicochemical properties of their surface which were important for adhesion and aggregation, and significantly inhibit biofilm formation in a dose-dependent manner. Gene expression analysis yielded similar results, confirming the inhibitory effects on virulence. This study suggests that biosurfactants from indigenous microbes can significantly impact the virulence characteristics of co-existing pathogens, providing theoretical guidance for enhancing the precision of risk assessments related to food-borne pathogens. Furthermore, the lipopeptides produced by P. fragi exhibit promising potential for practical application in mitigating the risks associated with foodborne pathogen contamination on contact surfaces within food processing facilities.