Biofilms, composed of organized microbial communities protected by a polysaccharide matrix, pose considerable challenges to the dairy industry. These clusters of micro-organisms form easily on surfaces in the presence of water and nutrients – such as milk – common elements in dairy farms and processing facilities. Their presence complicates cleaning and disinfection procedures and can threaten the quality of dairy products.
Dairy farms and cheese dairies must apply stringent cleaning procedures to ensure food quality and safety.
Unfortunately, certain undesirable microbes present in biofilms can migrate into the milk and accelerate its deterioration, reducing its shelf life. This is why constant efforts are needed to identify and control biofilms. But a new perspective is emerging: what if some of the micro-organisms present in these biofilms could become beneficial?
Discovery of protective bacteria in biofilms
A team of researchers, supported by Novalait, set out to analyze the biofilms present in dairy farms and facilities to better understand their microbial diversity. Their study revealed that biofilms are made up of a wide variety of microorganisms, including lactic acid bacteria and yeasts. This microbial diversity varies according to season and surface type. Another intriguing finding was the increased bacterial load of biofilms on hard-to-reach surfaces.
A particularly interesting discovery is that certain lactic acid bacteria present in biofilms can act as natural antimicrobial agents. Indeed, these “good” bacteria, when introduced into milk, could reduce the growth of harmful micro-organisms, helping to preserve the microbial quality of milk and extend its shelf life.
The research aims to identify protective bacteria capable of preventing biofilm formation as a natural means of reducing milk spoilage.
A double challenge for the dairy industry
Biofilms therefore pose a dual challenge: controlling harmful micro-organisms while enhancing the value of “good” bacteria. This research opens up promising avenues for more effective cleaning practices and natural methods of milk protection. Thanks to these advances, the dairy industry could soon turn this problem into an asset for the quality and safety of dairy products.
To find out more
Consult the project sheet entitled The dairy industry invests in microbiology research to better understand the complex world of micro-organisms and their role in our lives. (Denis Roy, Évelyne Guévremont, Gisèle LaPointe, Simon Dufour).
