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In this study, we link pellicle development at the water-air interface with the vertical distribution and viability of the individual B. subtilis PS-216 cells throughout the water column. Real-time interfacial rheology and time-lapse confocal laser scanning microscopy were combined to correlate mechanical properties with morphological changes (aggregation status, filament formation, pellicle thickness, spore formation) of the growing pellicle. Six key events were identified in B. subtilis pellicle formation that are accompanied by a major change in viscoelastic and morphology behaviour of the pellicle. The results imply that pellicle development is a multifaceted response to a changing environment induced by bacterial growth that causes population redistribution within the model system, reduction of the viable habitat to the water-air interface, cell development, and morphogenesis. The outcome is a build-up of mechanical stress supporting structure that eventually, due to nutrient deprivation, reaches the finite thickness. After prolonged incubation, the formed pellicle collapses, which correlates with the spore releasing process. The pellicle loses the ability to support mechanical stress, which marks the end of the pellicle life cycle and entry of the system into the dormant state.
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http://dx.doi.org/10.1038/s41522-022-00293-0 | DOI Listing |
Braz Oral Res
September 2025
Universidade de São Paulo - USP, Bauru School of Dentistry, Department of Pediatric Dentistry, Orthodontics and Public Health, Bauru, SP, Brazil.
This in vitro study evaluated the effect of proanthocyanidin, palm oil, and vitamin E against initial erosion. Bovine enamel blocks (n = 140) were divided into 14 groups: C+_SnCl2/NaF/Am-F-containing solution (positive control); C-_deionized water (negative control); O_palm oil; P6.5_6.
View Article and Find Full Text PDFBMC Oral Health
August 2025
Clinic of Operative Dentistry, Periodontology and Preventive Dentistry, University Hospital, Saarland University, Building 73, 66421, Homburg/Saar, Germany.
Background: The development of nanoparticles offers promising potential for improving biofilm management; however, the biofilm itself acts as a diffusion barrier, limiting effective treatment. This study aimed to investigate the adsorption and diffusion of nanoparticles in an intraorally formed biofilm.
Methods: Bovine enamel specimens (n = 24) were mounted on customized maxillary splints and worn intraorally by two subjects for 24 h to allow biofilm formation.
mBio
September 2025
Department of Physics, Boston University, Boston, Massachusetts, USA.
Many fundamental insights into microbiology have come from imaging, which is typically synonymous with optical techniques. However, the sample preparation needed for many optical microscopy methods, such as labeling, fixing, or genetic modification, limits the range of species and environments we can investigate. Here, we demonstrate the use of electrical capacitance measurements as a non-optical method for imaging live microbial samples.
View Article and Find Full Text PDFInt J Food Microbiol
November 2025
College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu 610065, China. Electronic address:
Pellicle formation in pickles is detrimental, yet current inhibition methods are limited, necessitating the exploration of novel strategies and underlying mechanisms. This study identified Pichia kudriavzevii M420 as the primary microorganism responsible for pellicle formation in fermented chili peppers, which significantly reduced the levels of organic acids, free amino acids, and aroma compounds. Consequently, this altered the sensory profile of pickles by diminishing sourness and sweetness, increasing bitterness, and introducing a wine-like flavor along with other undesirable odors, thereby compromising overall quality.
View Article and Find Full Text PDFThe rising interest in fermented beverages is attributable to their content of probiotics and postbiotics. Kombucha, a fermented tea, captivates consumer interest. A natural source of probiotic bacteria and a variety of postbiotics, Kombucha is produced using a complex culture of different bacteria and yeasts (SCOBY).
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