Table 2.
Effect of media components on biofilm formation by different bacteria
| Medium | Biofilm formation | |||||
|---|---|---|---|---|---|---|
| CEH (x) |
M (x) |
G (%) |
Bacillus amyloliquefaciens 16(1) | Bacillus velezensis 5(5) | Bacillus tequilensis 13(2) | Cronobacter sakazakii 13(3) |
| 1.0 | 1.0 | 0 | High | Medium | High | High |
| 0.5 | 1.0 | 0 | Medium | Medium | Medium | Medium |
| 0.1 | 1.0 | 0 | None | None | None | Medium |
| 0.05 | 1.0 | 0 | None | None | None | Medium |
| 0 | 1.0 | 0 | None | None | None | None |
| 1.0 | 0.5 | 0 | High | Medium | Medium | High |
| 1.0 | 0.1 | 0 | High | Medium | High | Medium |
| 1.0 | 0.05 | 0 | High | Medium | High | Medium |
| 1.0 | 0 | 0 | High | Medium | High | Medium |
| 1.0 | 0 | 0.5 | Medium | Medium | Medium | Medium |
| 1.0 | 0.05 | 0.5 | Medium | Medium | Medium | Medium |
| 1.0 | 0.1 | 0.5 | High | High | High | Medium |
| 1.0 | 0.5 | 0.5 | Medium | Medium | Medium | Medium |
CEH 1× Casein enzyme hydrolysate (w/v)—20 g/L
M 1× Mannitol (w/v)—20 g/L
G Glucose (w/v)