Biofilms are structured communities of bacteria, which are adhered to a surface and embedded in a self?produced matrix of extracellular polymeric substances. Since biofilms are very resistant to antimicrobial agents, they are at the basis of a range of problems, including quality and safety issues in food industry. Recently, major advances have been made in elucidating the different structural components of the biofilm matrix, the regulatory pathways involved in biofilm formation, and signaling molecules involved in biofilm formation and dispersal, which provide opportunities for prevention and control of these biofilms in the food industry. Copyright © 2010 Elsevier Ltd. All rights reserved.
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