Özet:

Biofilm is defined as a community in which microorganisms adhere to a living or inanimate surface, embedded in a gelatinous layer in a self-produced matrix of extrapolymeric substances, adhered to each other, to a solid surface or to an interface. In food industry, biofilm formation is undesirable as they cause food spoilage, damages in food processing equipment and diseases due to pathogenic contamination. Biofilms are more resistant to antimicrobial agents than planktonic cells. There are various possible mechanisms responsible for antimicrobial resistance of the bacteria in biofilms. The main factors that affect resistance mechanism in biofilms are characterized as exopolysaccharide matrix, enzymes, heterogeneity, cellular persistence, metabolic activity, genetic adaptation, quorum sensing, stress responses, outer membrane structure and efflux pumps. A whole understanding of resistance mechanisms can provide benefits to prevent and control biofilm formation. As a result, researchers should initially focus on the mechanisms of resistance for effective biofilm control and then protective measures must be taken. In the present review, the resistance mechanisms of bacterial biofilms in food industry against antimicrobial agents are focused.

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