Biofilm formation and blue pigment production by Pseudomonas: the impact on the dairy industry

Abstract

Pseudomonas spp. are constantly associated with spoilage of dairy products. Species of this genus are widely known for their adaptability and versatility, in addition to being able to multiply at cold temperatures. Pseudomonas spp. are an issue in the food industry because, in addition to producing proteolytic and lipolytic enzymes, they are capable of forming biofilms and producing pigments. Biofilms are structures that are more resistant to sanitizers and can result in food contamination by altering texture, color, flavor and other sensory parameters. Pigment production by Pseudomonas has caused problems in fresh cheeses mainly due to the formation of blue discoloration. Deterioration by blue pigment production has gained prominence due to increasing case numbers worldwide. The objective of this work was to evaluate, through a literature review, the challenges faced by the dairy industry in the face of biofilm formation and blue pigment production by the genus Pseudomonas.