Inhibitory effect of bacteriocin produced by Pediococcus acidilactici on the biofilm formation of Salmonella Typhimurium

Salmonella biofilms are responsible for contamination in food processing environments as well as serious foodborne diseases. In this study, bacteriocins purified from Pediococcus acidilactici K10 (bacteriocin K10) and HW01 (bacteriocin HW01) strains were investigated for their potential to inhibit Salmonella Typhimurium biofilm. Both bacteriocins significantly inhibited the biofilm formation of S. Typhimurium by crystal violet staining method (P < 0.05). Fluorescence and scanning electron microscopy analyses confirmed that the S. Typhimurium biofilm was reduced in the presence of bacteriocins. After the biofilm formation of S. Typhimurium for 1–24 h, both bacteriocins K10 and HW01 exhibited similar patterns of decreased viability of S. Typhimurium biofilm cells up to 24 h (P < 0.05). The growth of S. Typhimurium planktonic cells was also significantly inhibited by treatment with bacteriocin K10 at 24 h and by treatment with bacteriocin HW01 at 12 and 24 h (P < 0.05). Furthermore, S. Typhimurium biofilm on the surfaces of stainless steel and chicken meat was effectively reduced by the treatment with both bacteriocins K10 and HW01. These results suggest that the bacteriocins of P. acidilactici could be effective anti-biofilm agents to control S. Typhimurium contamination in food matrices and food processing facilities.