Interstrains comparison of the antimicrobial effect and mode of action of a Vietnamese Cinnamomum cassia essential oil from leaves and its principal component against Listeria monocytogenes.

The antibacterial activity of a Cinnamomum cassia essential oil (EO) and of its main component trans-cinnamaldehyde (90% w/w) was examined against five Listeria monocytogenes strains. The minimal inhibitory concentrations (MICs) of C. cassia EO against the five L. monocytogenes strains were identical (250 µg ml-1 ), while the minimal bactericidal concentrations (MBCs) ranged between 800 and 1200 µg ml-1 . In order to study if this EO and trans-cinnamaldehyde altered the five strains at the membrane level, fluorescence anisotropy of 1,6-diphenyl-1,3,5-hexatriene (DPH) was measured in presence of different concentrations (1/2MIC, MIC, 2MIC) of these antibacterial agents. A concentration-dependent increase of fluorescence anisotropy of DPH in their presence reflecting a rigidification of the membrane was observed for the five strains. This modification of the membrane fluidity was associated with a perturbation of the selective membrane permeability, as a perturbation of the gradient between intracellular and extracellular pH was also observed.

Comparative evaluation of methods for counting surviving biofilm cells adhering to a polyvinyl chloride surface exposed to chlorine or drying.

AIM: To compare techniques for assessing biofilm populations previously subjected, or not, to inimical treatment by chlorine or drying. METHODS AND RESULTS: Four sonication treatments and swabbing were compared on Salmonella Typhimurium or Pseudomonas fluorescens biofilms grown on polyvinyl chloride (PVC). The apparatuses emitting the highest ultrasound energy were the most efficient except on Salm. Typhimurium biofilms subjected to drying: a lethal effect, leading to an underestimation of at least 1.5 log (CFU cm(-2)) was observed with the more aggressive treatment. The differences between the highest count and the swabbing counts ranged from 0.3 log (CFU cm(-2)) (untreated Salm. Typhimurium) to 1.7 log (CFU cm(-2)) (chlorine treated Ps. fluorescens). Impedance measurements, used to assess populations without detaching any cells showed that the calibration curves that were built up from data obtained with suspended cells plus PVC slides were not appropriate. CONCLUSIONS: High energy ultrasound techniques designed either for in vitro or in situ studies proved efficient in assessing the number of attached CFU. However, the right treatment duration has to be carefully established before using high energy ultrasound techniques. SIGNIFICANCE AND IMPACT OF THE STUDY: The effectiveness of a cleaning and disinfection regime inferred from data obtained after swabbing may be greatly underestimated.

Biofilm ecology of wooden shelves used in ripening the French raw milk smear cheese Reblochon de Savoie.

Little work has been carried out on the microbiology of wooden shelves supporting cheese during ripening, and the safety of their use during cheese ripening has frequently been asked. Microbial characterization (enumerations on specific growth media) and description of their physicochemical conditions (pH, water activity, and salt concentration) were determined on 50 wooden shelves of 3 different ages at the end of the cheese-ripening process, using cheeses from 8 farm producers. The experiments were performed during 2 different seasons (summer and autumn). Micrococci-corynebacteria and yeasts and molds were found to be the dominant microflora on the shelves. Leuconostocs, facultative heterofermentative lactobacilli, enterococci, staphylococci, and pseudomonads were also found but at lower levels. There was no statistical difference in the major microflora between shelves of different ages. Moreover, the total counts and the predominant microflora showed a surprising homogeneity between origins of cheeses. For most of the microflora enumerated, no seasonal variation was observed. Regardless of the age of the shelves, the wood had high water activity values (0.94 to 0.97), neutral pH values (7.1 to 8.3), and low salt contents (0.11 to 0.17 mg/cm2). The origins of the cheese had a statistically significant impact on water activity, pH, and salt concentration, whereas the age of the shelves did not influence these parameters. This study demonstrated the stability of the technological biofilm present on wooden shelves and will serve to enlarge the debate on the use of wood in cheese ripening.