Biofilms

"This book deals with biofilm formation in food, agriculture, soil and plant health, fruits and vegetables, seafood, dairy and milk products, meat and meat products and beverage industries. The mechanism and assaying of Biofilm Formation have been explained well. There are many techniques and approaches which interfere with bacterial attachment, bacterial communication systems (quorum sensing, QS), and biofilm matrixs. This book has discussed the role of biofilm communication and Quorum sensing, the role of antibiotics on biofilm formation, biofilm inhibitory peptides and biofilm inhibition by novel methods. The book deals both with the negative and positive aspects of biofilms, the strategies used to regulate harmful bacterial biofilms and mechanisms of formation and highlights the future perspectives of bacterial biofilms. It deals with the ways of controlling biofilms by the dietary phytochemicals and removal of bacterial adhesion to inhibit biofilms.