Please use this identifier to cite or link to this item: https://dspace.ncfu.ru/handle/20.500.12258/15835
Title: Modelling formation and removal of biofilms in secondary dairy raw materials
Authors: Ryabtseva, S. A.
Рябцева, С. А.
Tabakova, Y. A.
Табакова, Ю. А.
Khramtsov, A. G.
Храмцов, А. Г.
Anisimov, G. S.
Анисимов, Г. С.
Kravtsov, V. A.
Кравцов, В. А.
Keywords: Biofilm;Dairy industry;Filtration;Formation;Removal;Secondary dairy raw materials;Whey
Issue Date: 2021
Publisher: Kemerovo State University
Citation: Ryabtseva, S.A., Tabakova, Y.A., Khramtsov, A.G., Anisimov, G.S., Kravtsov, V.A. Modelling formation and removal of biofilms in secondary dairy raw materials // Foods and Raw Materials. - 2021. - Volume 9. - Issue 1. - Pages 59-68. - DOI10.21603/2308-4057-2021-1-59-68
Series/Report no.: Foods and Raw Materials
Abstract: Microorganisms of dairy raw materials tend to adhere to the surfaces of processing equipment and form sustainable biofilms, which is a serious issue in the dairy industry. The goal of the present work was to investigate formation of biofilms on a glass surface in static model conditions, and removal of such biofilms by cleaning. Study objects and methods. The study objects were the permeates of skim milk, sweet whey and acid whey, as well as the biofilms formed and washings from glass slides. Biofilms were removed from the glass with detergents used in the dairy industry. Standard methods of determining microbiological and physicochemical properties were used to characterize the permeates. The biofilm structure and morphology of microorganisms participating in biofilm formation were investigated with light spectroscopy. The efficiency of biofilm removal in a cleaning process was quantified with optical density of washings. Results and discussion. Biofilms in whey permeates formed slower compared to those in skimmed milk permeate during the first 24 h. Yeasts contributed significantly to the biofilm microflora in acid whey permeate throughout five days of biofilm growth. Well adhered biofilm layers were the most stable in skimmed milk permeate. The highest growth of both well and poorly adhered biofilm layers was observed in sweet whey permeate after three to five days. It was established that the primary attachment of microorganisms to a glass surface occurred within 8 h, mature multicultural biofilms formed within 48 h, and their partial destruction occurred within 72 h. Conclusion. The research results can be used to improve the cleaning equipment procedures in processing secondary dairy raw materials
URI: http://hdl.handle.net/20.500.12258/15835
Appears in Collections:Статьи, проиндексированные в SCOPUS, WOS

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