Susceptibility of Vegetative Cells and Endospores of Bacillus cereus to Rhamnolipid Biosurfactants and Their Potential Application in Dairy

Abstract

Bacillus cereus is a Gram-positive, endospore-forming bacterium well-known as a food pathogen that causes great losses in the food industry, especially in dairy. In this study, rhamnolipid (RL) biosurfactants were evaluated as a bio-based alternative for controlling the growth of vegetative cells and endospores of B. cereus. RLs were tested against 14 B. cereus strains isolated from different types of foodstuffs. The antimicrobial activity against vegetative cells and endospores revealed minimal inhibitory concentration (MIC) values of 0.098 mg/mL for almost all strains tested and minimal bactericidal concentration (MBC) varying between 0.098 and >25 mg/mL. The presence of RLs inhibited endospore germination by more than 99%, reducing by 5.5 log the outgrowth of strain 0426. Scanning and transmission electron microscopy confirmed that exposure to RL causes damage to the structure of endospores. When skim milk was utilized as a food model, RL inhibited the growth of vegetative cells and endospores of B. cereus, showing MBC of 3.13 mg/mL for the vegetative cells of strain 0426. The surfactant also reduced bacterial growth in milk at refrigerator temperature. The results suggest that RLs are promising candidates for the development of novel strategies to control B. cereus in the food industry.