Effects of Phenolic Compounds on Biofilm Formation by Table Olive‐Related Microorganisms

The process of biofilm formation during table olive fermentation is crucial to turning this fermented vegetable into a probiotic food. Some phenolic compounds have been described as important quorum-sensing molecules during biofilm development. The present in vitro study examined the effects of three phenolic compounds widely found in table olive fermentations (Oleuropein 0-3000 ppm, Hydroxytyrosol 0-3000 ppm, and Tyrosol 0-300 ppm) on the development of single biofilm by diverse microorganisms isolated from table olives (<i>Lactiplantibacillus pentosus</i> 13B4, Lp119, and LPG1; <i>Lactiplantibacillus plantarum</i> Lp15 and LAB23; and yeasts <i>Wickerhamomyces anomalus</i> Y12, <i>Candida boidinii</i> Y13, and <i>Saccharomyces cerevisiae</i> Y18). Biofilm formation was quantified in vitro by crystal violet staining in microtiter plates after incubation at 30°C for 96 h. A clear tendency to decrease the biofilm production was observed for the <i>L. plantarum</i> strains when any of the three phenolic compounds were added to the medium, which was statistically significant (<i>p</i> ≤ 0.05) for certain concentrations and phenols. In the case of yeasts, no statistical influence on biofilm formation was noticed when the phenolic compounds were dosed to the culture medium. Finally, the effects of the phenolic compounds on the <i>L. pentosus</i> strains were dependent on the strain assayed. Thereby, addition of phenolic compounds on 13B4 or Lp119 strains did not have statistical influence on biofilm production. On the contrary, the probiotic LPG1 strain noticed a statistical increase in biofilm production when a low concentration of tyrosol (50 ppm) was added to the medium. Results obtained in this work could be useful to control the biofilm formation process on olive epidermis during table olive fermentation to include beneficial microorganisms.