Complexos químicos no controle de biofilmes bacterianos na indústria de alimentos e em ambientes hospitalares.

Abstract

Infections caused by antimicrobial-resistant bacteria are responsible for the deaths of millions of people annually. The formation of biofilms represents one of the mechanisms of bacterial resistance, in which the development of organized microbial communities adhered to the biotic or abiotic surface, held together by a self-produced polymeric matrix. Biofilm is related to around 80% of chronic microbial infections in the human body and favors the horizontal transfer of antibiotic resistance genes. It is also the main cause of food spoilage, outbreaks of food poisoning and biofouling on equipment in the food industry, causing serious losses to the sector. Given the impacts that biofilm represents for food industries and hospital environments, the dissertation was divided into two chapters: the first consists of a bibliographic review on the topic, and the second, of a scientific article that aimed to characterize the structure and composition of biofilms. of 11 strains of different species and/or serovars with importance for these environments, and based on these results, develop new products capable of inhibiting biofilm formation and destroying mature biofilm. The fractions of carbohydrates, extracellular deoxyribonucleic acid (eDNA) and proteins that make up the matrix were quantified in the 11 strains by enzymatic treatment with Sodium Metaperiodate, DNAse and Proteinase K, respectively. The fraction with the highest content in the total biomass of the strains alternated between protein and carbohydrates. Four products were developed by the partner company and tested on the 11 strains, namely P1- Start Solvquat, P2- Start Tensoacid, P3- Start Tensoenzim and P4- Hypochlorous Acid. In general, the products were more effective in inhibiting biofilm formation than degrading mature biofilm. P4 showed the highest efficiency in inhibiting biofilm formation in all strains, while on mature biofilm the most effective product varied between strains.