FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (17): 307-316.doi: 10.7506/spkx1002-6630-20200916-215

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Progress in Quorum Sensing Inhibitors in Regulating Biofilm Formation of Foodborne Microorganisms

MO Zhenni, XIONG Yingying, QIU Shuyi, ZENG Xiangyong   

  1. (1. School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2. Province Key Laboratory of Fermentation Engineering and Biopharmacy, Guiyang 550025, China)
  • Published:2021-09-29

Abstract: The biofilm of foodborne microorganisms is a community that is spatially organized and attaches to solid surfaces. Its attachment to biotic or abiotic surfaces in the food industry environment renders resistance to disinfectants and antibacterial agents, making it difficult to control biofilm formation. This phenomenon is considered a cause of food processing equipment damage, increased energy consumption and costs, food quality deterioration and foodborne diseases, bringing great challenges to the food industry. It has been found that quorum sensing plays a paramount role in biofilm formation, which can be controlled by blocking the quorum sensing system. Therefore, quorum sensing inhibitors can be used as a new strategy to control biofilm formation and possess great potential for application in the food industry. In the present article, the biofilm formation of foodborne microorganisms, quorum sensing system and its regulation on the biofilm formation are reviewed. Meanwhile, the regulation mechanism and classification of quorum sensing inhibitors are discussed. We hope that this review can provide useful information for regulating the biofilm formation of foodborne microorganisms through quorum sensing inhibitors.

Key words: quorum sensing; biofilm; quorum sensing inhibitors; foodborne microorganisms; regulatory mechanism

CLC Number: