Overview

The present book delves into the intricacies of biofilm formation across diverse industries, including food, agriculture, soil and plant health, fruits and vegetables, seafood, dairy and milk products, meat and meat products, and beverages. It offers an in-depth explanation of biofilm formation mechanism and assaying. Moreover, the book explores various techniques and approaches that interfere with bacterial attachment, bacterial communication systems, and biofilm matrices. It also discusses the role of biofilm communication and quorum sensing, the impact of antibiotics on biofilm formation, biofilm inhibitory peptides, and novel methods of biofilm inhibition. The book examines both the positive and negative aspects of biofilms, including strategies for regulating harmful bacterial biofilms and mechanisms of formation. Additionally, it highlights future perspectives on bacterial biofilms and the use of dietary phytochemicals and removal of bacterial adhesion to inhibit biofilms. Another significant aspect of the book is the release of antimicrobial compounds, including bacteriocins, bacteriophages, enzymes, essential oils, nano emulsions, and nano particles, to prevent biofilm formation. The book also explores newer techniques for removing biofilms, such as Cold Plasma Technology, Ultra Sound, Light-assisted Technologies, Pulse Electric Field, and High-Pressure Processing. Furthermore, the book discusses the impact of genetic diversity on biofilm formation and its implications for human health and the environment. It is designed for readers, industrialists, students, and society activists who are interested in maintaining a green and clean environment, safe food, and good health. The book offers a comprehensive review of the subject, ranging from the introduction to future implications on biofilms. It provides the most recent updates in the field with a holistic approach, aiming to equip readers with the necessary information to manage biofilm and ensure hygienic practices and food safety.

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Author Information

Renu Agrawal is the Ex. Chief Scientist at CSIR-CFTRI, Mysuru, India and Rural Program Coordinator for outreach activities at CFTRI. She has over 20 patents to her name, with 67+ publications in International and National Journals. She has presented more than 160 papers in various national and international conferences and delivered more than 700 talks. She has guided students for M.Sc, M. Phil and PhD in Biotechnology and Microbiology. She has represented India as a team leader taking scientific delegation for the Asia meet at Indonesia, Bali nominated by DST, Government of India. She had her PhD from University of Rajasthan, Jaipur. Her areas of specialization include Biotransformation and Probiotics. Her research involves lactic acid bacteria, yeasts and Bacillus as probiotic properties inhibiting harmful diseases and reduce the use of antibiotics improving health in the society. Her group has developed greener probiotic technologies used by the common man. As CSIR-800 Rural Program coordinator she led CSIR-CFTRI for CSIR 800 to give a better quality of life to 800 million people in India through scientific and technological intervention. Many awareness camps, demonstrations of technologies were dissipated around the country. She has been passionate about farmers and has organized many national level conferences for all India farmers and for women farmers. She has also been proactive to show them alternate cropping with high nutrient crops. The microbial processes of her team on Ready to make idli and dosa batter are the most downloaded processes from CFTRI.

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