Elusidation of microstructure of biofilm attached on the surface of agricultural produce

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An effect of dairy byproducts on adherence of dairy related bacteria to a stainless steel coupon surface conditioned by the byproducts was evaluated. The layer formed by skim milk buttermilk butter serum was thinnest, medium and thickest, respectively. Three dimensional images of biofilm were obtained by using a confocal laser scanning microscopy. In the result the conditioning by the byproducts controlled the bacterial adherence.A hardness of biofilm was determined by indentation method. Twenty micro m of loading and 10 micro m of unloading by a universal material testing machine were repeated until a plunger head touching a plastic coupon. Thickness of biofilm was calculated from a length between contact points of the plunger head with the coupon and biofilm. The biofilm strength increased with decrease of biofilm thickness.