Community-wide changes reflecting bacterial interspecific interactions in multispecies biofilms.

Mixed-species biofilms antimicrobial tolerance bacterial interactions biofilms microbial synergy

Journal

Critical reviews in microbiology
ISSN: 1549-7828
Titre abrégé: Crit Rev Microbiol
Pays: England
ID NLM: 8914274

Informations de publication

Date de publication:
May 2021
Historique:
pubmed: 3 3 2021
medline: 14 5 2021
entrez: 2 3 2021
Statut: ppublish

Résumé

Existence of most bacterial species, in natural, industrial, and clinical settings in the form of surface-adhered communities or biofilms has been well acknowledged for decades. Research predominantly focusses on single-species biofilms as these are relatively easy to study. However, microbiologists are now interested in studying multispecies biofilms and revealing interspecific interactions in these communities because of the existence of a plethora of different bacterial species together in almost all natural settings. Multispecies biofilms-led emergent properties are triggered by bacterial social interactions which have huge implication for research and practical knowledge useful for the control and manipulation of these microbial communities. Here, we discuss some important bacterial interactions that take place in multispecies biofilm communities and provide insights into community-wide changes that indicate bacterial interactions and elucidate underlying mechanisms.

Identifiants

pubmed: 33651958
doi: 10.1080/1040841X.2021.1887079
doi:

Types de publication

Journal Article Review

Langues

eng

Sous-ensembles de citation

IM

Pagination

338-358

Auteurs

Faizan Ahmed Sadiq (FA)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
School of Food Science and Technology, Jiangnan University, Wuxi, China.

Mette Burmølle (M)

Section of Microbiology, Department of Biology, University of Copenhagen, Copenhagen, Denmark.

Marc Heyndrickx (M)

Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology & Food Sciences Unit, Melle, Belgium.
Department of Pathology, Bacteriology and Poultry Diseases, Ghent University, Merelbeke, Belgium.

Steve Flint (S)

School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand.

Wenwei Lu (W)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
School of Food Science and Technology, Jiangnan University, Wuxi, China.
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.

Wei Chen (W)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
School of Food Science and Technology, Jiangnan University, Wuxi, China.
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.

Jianxin Zhao (J)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
School of Food Science and Technology, Jiangnan University, Wuxi, China.
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.

Hao Zhang (H)

State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
School of Food Science and Technology, Jiangnan University, Wuxi, China.
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China.

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Classifications MeSH