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Author : Tao Yu
Publisher : Frontiers Media SA
ISBN 13 : 2832511805
Total Pages : 118 pages
Book Rating : 4.8/5 (325 download)
Download or read book Biofilm formation and quorum sensing of foodborne microorganism written by Tao Yu and published by Frontiers Media SA. This book was released on 2023-01-19 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Pallaval Veera Bramhachari
Publisher : Springer Nature
ISBN 13 : 9813294094
Total Pages : 327 pages
Book Rating : 4.8/5 (132 download)
Download or read book Implication of Quorum Sensing and Biofilm Formation in Medicine, Agriculture and Food Industry written by Pallaval Veera Bramhachari and published by Springer Nature. This book was released on 2019-11-26 with total page 327 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book illustrates the role of quorum sensing in the food industry, agriculture, veterinary sciences, and medicine. It highlights the importance of quorum sensing in regulating diverse cellular functions in microbes, including virulence, pathogenesis, controlled-gene expression systems, and antibiotic resistance. This book also describes the role of quorum sensing in survival behavior and antibiotic resistance in bacteria. Further, it reviews the major role played by quorum sensing in food spoilage, biofilm formation, and food-related pathogenesis. It also explores the methods for the detection and quantification of quorum sensing signals. It also presents antimicrobial and anti-quorum sensing activities of medicinal plants. Finally, the book elucidates a comprehensive yet representative description of basic and applied aspects of quorum sensing inhibitors. This book serves an ideal guide for researchers to understand the implications of quorum sensing in the food industry, medicine, and agriculture.
Author : Pallaval Veera Bramhachari
Publisher : Springer
ISBN 13 : 9811324298
Total Pages : 381 pages
Book Rating : 4.8/5 (113 download)
Download or read book Implication of Quorum Sensing System in Biofilm Formation and Virulence written by Pallaval Veera Bramhachari and published by Springer. This book was released on 2019-01-28 with total page 381 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book illustrates the importance and significance of Quorum sensing (QS), it’s critical roles in regulating diverse cellular functions in microbes, including bioluminescence, virulence, pathogenesis, gene expression, biofilm formation and antibiotic resistance. Microbes can coordinate population behavior with small molecules called autoinducers (AHL) which serves as a signal of cellular population density, triggering new patterns of gene expression for mounting virulence and pathogenesis. Therefore, these microbes have the competence to coordinate and regulate explicit sets of genes by sensing and communicating amongst themselves utilizing variety of signals. This book descry emphasizes on how bacteria can coordinate an activity and synchronize their response to external signals and regulate gene expression. The chapters of the book provide the recent advancements on various functional aspects of QS systems in different gram positive and gram negative organisms. Finally, the book also elucidates a comprehensive yet a representative description of a large number of challenges associated with quorum sensing signal molecules viz. virulence, pathogenesis, antibiotic synthesis, biosurfactants production, persister cells, cell signaling and biofilms, intra and inter-species communications, host-pathogen interactions, social interactions & swarming migration in biofilms.
Author : Anthony L. Pometto III
Publisher : John Wiley & Sons
ISBN 13 : 111886414X
Total Pages : 310 pages
Book Rating : 4.1/5 (188 download)
Download or read book Biofilms in the Food Environment written by Anthony L. Pometto III and published by John Wiley & Sons. This book was released on 2015-11-02 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution. Once a biofilm is developed, other microorganisms are free to attach and benefit from this microbial community. The food industry, which has a rich supply of nutrients, solid surfaces, and raw materials constantly entering and moving through the facility, is an ideal environment for biofilm development, which can potentially protect food pathogens from sanitizers and result in the spread of foodborne illness. Biofilms in the Food Environment is designed to provide researchers in academia, federal research labs, and industry with an understanding of the impact, control, and hurdles of biofilms in the food environment. Key to biofilm control is an understanding of its development. The goal of this 2nd edition is to expand and complement the topics presented in the original book. Readers will find: The first comprehensive review of biofilm development by Campylobacter jejuni An up-date on the resistance of Listeria monocytogenes to sanitizing agents, which continues to be a major concern to the food industry An account of biofilms associated with various food groups such as dairy, meat, vegetables and fruit is of global concern A description of two novel methods to control biofilms in the food environment: bio-nanoparticle technology and bacteriophage Biofilms are not always a problem: sometimes they even desirable. In the human gut they are essential to our survival and provide access to some key nutrients from the food we consume. The authors provide up-date information on the use of biofilms for the production of value-added products via microbial fermentations. Biofilms cannot be ignored when addressing a foodborne outbreak. All the authors for each chapter are experts in their field of research. The Editors hope is that this second edition will provide the bases and understanding for much needed future research in the critical area of Biofilm in Food Environment.
Author : Hans P. Blaschek
Publisher : John Wiley & Sons
ISBN 13 : 0470276495
Total Pages : 210 pages
Book Rating : 4.4/5 (72 download)
Download or read book Biofilms in the Food Environment written by Hans P. Blaschek and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biofilms in the Food Environment examines biofilms produced by food-borne microorganisms, the risks associated with biofilms in the food chain, the beneficial applications of biofilms in the food environment, and approaches for biofilm removal to improve sanitation and safety in the food environment. Specifically, this book provides: an introduction into the emerging and exciting field of biofilm research in the food environment a summary of advanced knowledge in medical microbiology and engineering and its applicability to food biofilm research, and potential directions for biofilm intervention and industrial beneficial applications that may have direct impact on food safety and public health. Biofilms in the Food Environment is intended to serve as a comprehensive reference source for the food science community, including industry scientists, university researchers, and regulatory agencies. Not only are general concepts regarding biofilms in the food environment covered, but also included are in-depth reviews on biofilm structures, the correlation between strain virulence and biofilm-forming abilities, cutting-edge technologies to investigate microbial compositions in ecosystems and cell-to-cell interactions, and updated findings on molecular attributes and mechanisms involved in biofilm development that might lead to targeted approaches for biofilm prevention and removal. The topics covered and approaches discussed are truly interdisciplinary in nature.
Author : Avelino Alvarez-Ordóñez
Publisher : Frontiers Media SA
ISBN 13 : 2889451089
Total Pages : 198 pages
Book Rating : 4.8/5 (894 download)
Download or read book Biofilms from a Food Microbiology Perspective: Structures, Functions and Control Strategies written by Avelino Alvarez-Ordóñez and published by Frontiers Media SA. This book was released on 2017-03-17 with total page 198 pages. Available in PDF, EPUB and Kindle. Book excerpt: Materials and equipment in food processing industries are colonized by surface-associated microbial communities called biofilms. In these biostructures microorganisms are embedded in a complex organic matrix composed essentially of polysaccharides, nucleic acids and proteins. This organic shield contributes to the mechanical biofilm cohesion and triggers tolerance to environmental stresses such as dehydratation or nutrient deprivation. Notably, cells within a biofilm are more tolerant to sanitation processes and the action of antimicrobial agents than their free living (or planktonic) counterparts. Such properties make conventional cleaning and disinfection protocols normally not effective in eradicating these biocontaminants. Biofilms are thus a continuous source of persistent microorganisms, including spoilage and pathogenic microorganisms, leading to repeated contamination of processed food with important economic and safety impact. Alternatively, in some particular settings, biofilm formation by resident or technological microorganisms can be desirable, due to possible enhancement of food fermentations or as a means of bioprotection against the settlement of pathogenic microorganisms. In the last decades substantial research efforts have been devoted to unravelling mechanisms of biofilm formation, deciphering biofilm architecture and understanding microbial interactions within those ecosystems. However, biofilms present a high level of complexity and many aspects remain yet to be fully understood. A lot of attention has been also paid to the development of novel strategies for preventing or controlling biofilm formation in industrial settings. Further research needs to be focused on the identification of new biocides effective against biofilm-associated microorganisms, the development of control strategies based on the inhibition of cell-to-cell communication, and the potential use of bacteriocins, bacteriocin-producing bacteria, phage, and natural antimicrobials as anti-biofilm agents, among others. This Research Topic aims to provide an avenue for dissemination of recent advances within the “biofilms” field, from novel knowledge on mechanisms of biofilm formation and biofilm architecture to novel strategies for biofilm control in food industrial settings.
Author : V. Ravishankar Rai
Publisher : CRC Press
ISBN 13 : 1000051471
Total Pages : 407 pages
Book Rating : 4.0/5 ( download)
Download or read book Trends in Quorum Sensing and Quorum Quenching written by V. Ravishankar Rai and published by CRC Press. This book was released on 2020-05-04 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book on Trends in Quorum Sensing and Quorum Quenching: New Perspectives and Applications focuses on the recent advances in the field of quorum sensing in bacteria and the novel strategies developed for quorum sensing inhibition. The topics covered are multidisciplinary and wide-ranging,and includes quorum sensing phenomenon in pathogenic bacteria, food spoilers, and agriculturally relevant bacteria. The applications of quorum sensing inhibitors such as small molecules, bioactives, natural compounds, and quorum quenching enzymes in controlling bacterial infections in clinical settings, agriculture and aquaculture are discussed. The potential use of quorum quenching enzymes for mitigating biofouling is also covered. Special focus is given to exploring quorum sensing inhibitors from microbes and flora inhabiting biodiversity rich regions including tropical rain forests and marine environments. Key features: Covers the fundamental aspects, the progress and challenges in the field of quorum sensing and quorum quenching Reviews quorum sensing in Gram-positive and Gram-negative bacteria of clinical, agricultural, and industrial relevance Discusses the application and future trends of quorum sensing inhibitors from lab to clinical and environmental settings Provides comprehensive coverage on molecular mechanisms in bacterial signaling
Author : Tony Romeo
Publisher : Springer Science & Business Media
ISBN 13 : 3540754180
Total Pages : 294 pages
Book Rating : 4.5/5 (47 download)
Download or read book Bacterial Biofilms written by Tony Romeo and published by Springer Science & Business Media. This book was released on 2008-02-26 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: Throughout the biological world, bacteria thrive predominantly in surface-attached, matrix-enclosed, multicellular communities or biofilms, as opposed to isolated planktonic cells. This choice of lifestyle is not trivial, as it involves major shifts in the use of genetic information and cellular energy, and has profound consequences for bacterial physiology and survival. Growth within a biofilm can thwart immune function and antibiotic therapy and thereby complicate the treatment of infectious diseases, especially chronic and foreign device-associated infections. Modern studies of many important biofilms have advanced well beyond the descriptive stage, and have begun to provide molecular details of the structural, biochemical, and genetic processes that drive biofilm formation and its dispersion. There is much diversity in the details of biofilm development among various species, but there are also commonalities. In most species, environmental and nutritional conditions greatly influence biofilm development. Similar kinds of adhesive molecules often promote biofilm formation in diverse species. Signaling and regulatory processes that drive biofilm development are often conserved, especially among related bacteria. Knowledge of such processes holds great promise for efforts to control biofilm growth and combat biofilm-associated infections. This volume focuses on the biology of biofilms that affect human disease, although it is by no means comprehensive. It opens with chapters that provide the reader with current perspectives on biofilm development, physiology, environmental, and regulatory effects, the role of quorum sensing, and resistance/phenotypic persistence to antimicrobial agents during biofilm growth.
Author : Vipin Chandra Kalia
Publisher : Springer
ISBN 13 : 9811308489
Total Pages : 278 pages
Book Rating : 4.8/5 (113 download)
Download or read book Quorum Sensing and its Biotechnological Applications written by Vipin Chandra Kalia and published by Springer. This book was released on 2018-08-11 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book delves into the biotechnological applications of Quorum sensing (QS)- a peculiar gene-regulatory process of some microorganisms. Quorum Sensing allows a large bacterial population to work together in a coordinated manner to carry out metabolic activities, which individual bacterium cannot. The different chapters describe how, associating bioremediation process with energy generation is an economical proposal, for reducing pollution and managing biowastes. The book discusses how QS can be exploited for biotechnological applications in generating bioproducts, bioenergy, bioremediation, biosensors, health and agricultural activities. It further highlights how QS is becoming an integral part of synthetic biology for genetic circuits for producing: (i) novel products, (ii) biosensors, (iii) bioactive molecules, etc. The book is divided into different sections for a clear understanding of the applicability of QS in, the Environment, Energy, Agriculture and Health sectors.
Author : Rosa Anna Siciliano
Publisher : Frontiers Media SA
ISBN 13 : 2889630765
Total Pages : 126 pages
Book Rating : 4.8/5 (896 download)
Download or read book Proteomics for Studying Foodborne Microorganisms and Their Impact on Food Quality and Human Health written by Rosa Anna Siciliano and published by Frontiers Media SA. This book was released on 2019-10-15 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt: Foodborne microorganisms play a pivotal role in mediating the tight relation between food and human health from a dual perspective. In fact, notwithstanding the introduction of strict regulations and new technologies to ensure food quality and safety, foodborne pathogens continue to cause infections and diseases and represent a serious public health concern, while spoilage bacteria can severely affect food quality thus leading to major industry and commercial losses. On the other hand, probiotics positively affect human health, promoting digestion and uptake of dietary nutrients, strengthening intestinal barrier function, modulating immune response and enhancing antagonism towards pathogens. Nowadays, proteomics represents a key discipline to perform high-throughput studies in the field of food microbiology and enables the most accurate identification of complex networks of proteins involved in the cell adaptation to different growth conditions as well as in beneficial or harmful effects on human health. The present eBook offers an overview of the most up to date proteomic methodologies and further assesses the strength of proteomics in exploring different aspects of the foodborne microorganism life-style and defining biomarkers of food quality and safety.
Author : Marco Gobbetti
Publisher : Springer Science & Business Media
ISBN 13 : 1461456568
Total Pages : 77 pages
Book Rating : 4.4/5 (614 download)
Download or read book Bacterial Communication in Foods written by Marco Gobbetti and published by Springer Science & Business Media. This book was released on 2012-11-15 with total page 77 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is generally assumed that microorganisms synthesize, release, detect and respond to small signaling hormone-like molecules. These molecules are used for a process termed “quorum sensing” (QS), a phenomenon that enables bacteria to sense when the minimal number of cells, or “quorum,” is achieved for a concerted response to be initiated. Words such as “language” and “behavior” are frequently used to depict QS in the literature. More simply put, language and cross-talk between bacteria, and between bacteria and animal or plant hosts, determines the behavior (e.g., beneficial or pathogenic effects) of bacteria. Currently, the major concern is to understand and decode this language. Overall, bacterial cross-talk was mainly studied on environmental, plant, and human pathogenic bacteria. Few studies considered food-related lactic acid bacteria. The cross-talk between bacteria influences the behavior and, in turn, the environmental adaptation and phenotypes. Therefore, it is understood that bacterial cross-talk has important applicative repercussions. The language spoken between bacteria populating the same food ecosystem may condition the phenotypic traits of starter lactic acid bacteria and, consequently, their performance. This Brief aims to define the basis of cell-to-cell signalling in food fermentation and will highlight: (i) microbiology, nutritional, chemical and functional aspects; (ii) functional properties due to microbial adaptation to the gastrointestinal tract; (iii) principal phenotypes under control of QS circuitries; (iv) quorum quenching. This Brief will be the first reference on this topic and it will highlight the main results for a more productive industrial application. Draft content 1. Signals of food related Gram-negative and Gram-positive bacteria The chapter will describe the different signaling languages used by Gram-negative bacteria (N-acyl-L-homoserine lactones) and Gram-positive bacteria (based on the synthesis of post-translationally modified peptides) and the universal chemical lexicon, shared by both Gram-positive and -negative bacteria (autoinducer-2 through the activity of the LuxS enzyme). 2. Phenotypes related to quorum sensing The chapter will describe the bacterial phenotypes, such as virulence, biofilm maturation, bacteriocin synthesis, and secondary metabolite production under control of QS circuitries. 3. Cell-to-cell signalling in fermented food: sourdough The chapter will describe the language spoken between bacteria populating the same food ecosystem (sourdough) and will provide an overview of the conditioned phenotypic traits of starter lactic acid bacteria and, consequently, their performance. 4. Cell-to-cell signalling in fermented food: yoghurt The chapter will describe the language spoken between bacteria populating the same food ecosystem (yoghurt) and will provide an overview of the conditioned phenotypic traits of starter lactic acid bacteria and, consequently, their performance. 5. Probiotic message at the intra-, inter-species and inter-kingdom level The chapter will describe the mechanisms that regulate the interaction between microorganism and host, and the capacity of the microorganism to adapt to environment. Particular reference will also be made to: (i) pathogen inhibition and restoration of microbial homeostasis through microbe-microbe interactions; (ii) enhancement of epithelial barrier function; and (iii) modulation of immune responses. 6. New Perspectives of quorum sensing This chapter will provide an overview of the future perspective regarding quorum sensing, showing that bacterial cross-talk may have important applicative repercussions. It will highlight the interference on the language of QS, which is defined as quorum quenching (QQ). Increasing translation of the bacterial cross-talk has shown that in some environmental circumstances, quenching of the language may occur.
Author : Bibek Ray
Publisher : CRC Press
ISBN 13 : 1466564431
Total Pages : 658 pages
Book Rating : 4.4/5 (665 download)
Download or read book Fundamental Food Microbiology, Fifth Edition written by Bibek Ray and published by CRC Press. This book was released on 2013-11-26 with total page 658 pages. Available in PDF, EPUB and Kindle. Book excerpt: The golden era of food microbiology has begun. All three areas of food microbiology—beneficial, spoilage, and pathogenic microbiology—are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to detect foodborne pathogens. Capturing these developments, Fundamental Food Microbiology, Fifth Edition broadens coverage of foodborne diseases to include new and emerging pathogens as well as descriptions of the mechanism of pathogenesis. Written by experts with approximately fifty years of combined experience, the book provides an in-depth understanding of how to reduce microbial food spoilage, improve intervention technologies, and develop effective control methods for different types of foods. See What’s New in the Fifth Edition: New chapter on microbial attachment and biofilm formation Bacterial quorum sensing during bacterial growth in food Novel application of bacteriophage in pathogen control and detection Substantial update on intestinal beneficial microbiota and probiotics to control pathogens, chronic diseases, and obesity Nanotechnology in food preservation Description of new pathogens such as Cronobacter sakazaki, E. coli O104:H4, Clostridium difficile, and Nipah Virus Comprehensive list of seafood-related toxins Updates on several new anti-microbial compounds such as polylysine, lactoferrin, lactoperoxidase, ovotransferrin, defensins, herbs, and spices Updates on modern processing technologies such as infrared heating and plasma technology Maintaining the high standard set by the previous bestselling editions, based feedback from students and professors, the new edition includes many more easy-to-follow figures and illustrations. The chapters are presented in a logical sequence that connects the information and allow students to easily understand and retain the concepts presented. These features and more make this a comprehensive introductory text for undergraduates as well as a valuable reference for graduate level and working professionals in food microbiology or food safety.
Author : P M Fratamico
Publisher : Elsevier
ISBN 13 : 1845697162
Total Pages : 600 pages
Book Rating : 4.8/5 (456 download)
Download or read book Biofilms in the Food and Beverage Industries written by P M Fratamico and published by Elsevier. This book was released on 2009-09-22 with total page 600 pages. Available in PDF, EPUB and Kindle. Book excerpt: When bacteria attach to and colonise the surfaces of food processing equipment and foods products themselves, there is a risk that biofilms may form. Human pathogens in biofilms can be harder to remove than free microorganisms and may therefore pose a more significant food safety risk. Biofilms in the food and beverage industries reviews the formation of biofilms in these sectors and best practices for their control. The first part of the book considers fundamental aspects such as molecular mechanisms of biofilm formation by food-associated bacteria and methods for biofilm imaging, quantification and monitoring. Part two then reviews biofilm formation by different microorganisms. Chapters in Part three focus on significant issues related to biofilm prevention and removal. Contributions on biofilms in particular food industry sectors, such as dairy and red meat processing and fresh produce, complete the collection. With its distinguished editors and international team of contributors, Biofilms in the food and beverage industries is a highly beneficial reference for microbiologists and those in industry responsible for food safety. Considers fundamental aspects concerning the ecology and characteristics of biofilms and considers methods for their detection Examines biofilm formation by different micro-organisms such as samonella and food spoilage Discusses specific issues related to biofilm prevention and removal, such as cleaning and sanitation of food contact surfaces and food processing equipment
Author : Yang Deng
Publisher : Frontiers Media SA
ISBN 13 : 288971313X
Total Pages : 261 pages
Book Rating : 4.8/5 (897 download)
Download or read book Emerging Frontiers in the Formation of Viable but Non-Culturable Microorganisms and Biofilms During Food Processing written by Yang Deng and published by Frontiers Media SA. This book was released on 2021-09-23 with total page 261 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Efstathios Giaouris
Publisher : MDPI
ISBN 13 : 3039435515
Total Pages : 100 pages
Book Rating : 4.0/5 (394 download)
Download or read book The Role of Biofilms in the Development and Dissemination of Microbial Resistance within the Food Industry written by Efstathios Giaouris and published by MDPI. This book was released on 2020-12-15 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biofilms are multicellular sessile microbial communities embedded in hydrated extracellular polymeric matrices. Their formation is common in microbial life in most environments, whereas those formed on food-processing surfaces are of considerable interest in the context of food hygiene. Biofilm cells express properties that are distinct from planktonic ones, in particular, due to their notorious resistance to antimicrobial agents. Thus, a special feature of biofilms is that once they have developed, they are hard to eradicate, even when careful sanitization procedures are regularly applied. A large amount of ongoing research has investigated how and why surface-attached microbial communities develop such resistance, and several mechanisms can be acknowledged, such as heterogeneous metabolic activity, cell adaptive responses, diffusion limitations, genetic and functional diversification, and microbial interactions. The articles contained in this Special Issue deal with biofilms of some important food-related bacteria (including common pathogens such as Salmonella enterica, Listeria monocytogenes, and Staphylococcus aureus, as well as spoilage-causing spore-forming bacilli), providing novel insights into their resistance mechanisms and implications, together with novel methods (e.g., use of protective biofilms formed by beneficial bacteria, enzymes) that could be used to overcome resistance and thus improve the safety of our food supply and protect public health.
Author : Stephen Carlyle Winans
Publisher :
ISBN 13 :
Total Pages : 528 pages
Book Rating : 4.3/5 (91 download)
Download or read book Chemical Communication Among Bacteria written by Stephen Carlyle Winans and published by . This book was released on 2008 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Summarizes the science and recent research developments of chemical communication among bacteria
Author :
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (136 download)
Download or read book Biofilms from a Food Microbiology Perspective: Structures, Functions and Control Strategies written by and published by . This book was released on 2017 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Materials and equipment in food processing industries are colonized by surface-associated microbial communities called biofilms. In these biostructures microorganisms are embedded in a complex organic matrix composed essentially of polysaccharides, nucleic acids and proteins. This organic shield contributes to the mechanical biofilm cohesion and triggers tolerance to environmental stresses such as dehydratation or nutrient deprivation. Notably, cells within a biofilm are more tolerant to sanitation processes and the action of antimicrobial agents than their free living (or planktonic) counterparts. Such properties make conventional cleaning and disinfection protocols normally not effective in eradicating these biocontaminants. Biofilms are thus a continuous source of persistent microorganisms, including spoilage and pathogenic microorganisms, leading to repeated contamination of processed food with important economic and safety impact. Alternatively, in some particular settings, biofilm formation by resident or technological microorganisms can be desirable, due to possible enhancement of food fermentations or as a means of bioprotection against the settlement of pathogenic microorganisms. In the last decades substantial research efforts have been devoted to unravelling mechanisms of biofilm formation, deciphering biofilm architecture and understanding microbial interactions within those ecosystems. However, biofilms present a high level of complexity and many aspects remain yet to be fully understood. A lot of attention has been also paid to the development of novel strategies for preventing or controlling biofilm formation in industrial settings. Further research needs to be focused on the identification of new biocides effective against biofilm-associated microorganisms, the development of control strategies based on the inhibition of cell-to-cell communication, and the potential use of bacteriocins, bacteriocin-producing bacteria, phage, and natural antimicrobials as anti-biofilm agents, among others. This Research Topic aims to provide an avenue for dissemination of recent advances within the "biofilms" field, from novel knowledge on mechanisms of biofilm formation and biofilm architecture to novel strategies for biofilm control in food industrial settings.
