Biofilm Formation Revisited: Contrasting Effects of Natural and Industrial Orange Juices on Bacterial Biofilm Development

<p>This study compares the biofilm-forming potential of <em>Escherichia coli</em> and <em>Staphylococcus aureus</em> acclimatized to two different conditions: natural orange juice and orange juice reconstituted and standardized from natural concentrate. The adhesion results predicted by the XDLVO model were compared with the experimental. Strains acclimatized to natural orange juice show significantly increased adhesion, unlike orange juice from the food industry, which considerably reduces adhesion. FTIR analyses reveal an increase in polysaccharides in strains exposed to natural juice. The results also showed the limitations of the predictive XDLVO approach, as experimental adhesion remains relatively high even when the ∆GTotal values are relatively larger and positive, which theoretically indicates weak adhesion. These results highlight the impact of bacterial acclimatization and the need to integrate biological interactions into the study of biofilm formation. They also require evaluating the link between the food environment and the behaviour of gut microbiota bacteria, with a view to preventing cross-contamination and improving food safety.</p>