{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,3]],"date-time":"2026-10-03T18:55:03Z","timestamp":1791053703439,"version":"4.1.0"},"reference-count":31,"publisher":"American Society for Microbiology","issue":"5","license":[{"start":{"date-parts":[[2010,3,1]],"date-time":"2010-03-01T00:00:00Z","timestamp":1267401600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.asm.org\/non-commercial-tdm-license"}],"content-domain":{"domain":["journals.asm.org"],"crossmark-restriction":true},"short-container-title":["Appl Environ Microbiol"],"published-print":{"date-parts":[[2010,3]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n          <jats:p>\n            Biofilm formation by\n            <jats:italic>Listeria monocytogenes<\/jats:italic>\n            is generally associated with its persistence in the food-processing environment. Serotype 1\/2a strains make up more than 50% of the total isolates recovered from food and the environment, while serotype 4b strains are most often associated with major outbreaks of human listeriosis. Using a microplate assay with crystal violet staining, we examined biofilm formation by 18 strains of each serotype in tryptic soy broth with varying concentrations of glucose (from 0.25% to 10.0%, wt\/vol), sodium chloride (from 0.5% to 7.0%, wt\/vol) and ethanol (from 1% to 5.0%, vol\/vol), and at different temperatures (22.5\u00b0C, 30\u00b0C, and 37\u00b0C). A synergistic effect on biofilm formation was observed for glucose, sodium chloride, and temperature. The serotype 1\/2a strains generally formed higher-density biofilms than the 4b strains under most conditions tested. Interestingly, most serotype 4b strains had a higher growth rate than the 1\/2a strains, suggesting that the growth rate may not be directly related to the capacity for biofilm formation. Crystal violet was found to stain both bacterial cells and biofilm matrix material. The enhancement in biofilm formation by environmental factors was apparently due to the production of extracellular polymeric substances instead of the accumulation of viable biofilm cells.\n          <\/jats:p>","DOI":"10.1128\/aem.02185-09","type":"journal-article","created":{"date-parts":[[2010,1,5]],"date-time":"2010-01-05T02:29:03Z","timestamp":1262658543000},"page":"1433-1441","update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":92,"title":["Synergistic Effects of Sodium Chloride, Glucose, and Temperature on Biofilm Formation by\n            <i>Listeria monocytogenes<\/i>\n            Serotype 1\/2a and 4b Strains"],"prefix":"10.1128","volume":"76","author":[{"given":"Youwen","family":"Pan","sequence":"first","affiliation":[{"name":"Department of Microbiology, North Carolina State University, Raleigh, North Carolina 27695-7615"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"suffix":"Jr.","given":"Frederick","family":"Breidt","sequence":"additional","affiliation":[{"name":"USDA Agricultural Research Service, Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina 27695-7624"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lisa","family":"Gorski","sequence":"additional","affiliation":[{"name":"Produce Safety and Microbiology Research Unit, USDA Agricultural Research Service, 800 Buchanan St., Albany, California 94710"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"235","reference":[{"key":"e_1_3_3_2_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.69.12.7336-7342.2003"},{"key":"e_1_3_3_3_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.65.12.5328-5333.1999"},{"key":"e_1_3_3_4_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.71.2.961-967.2005"},{"key":"e_1_3_3_5_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(00)00524-9"},{"key":"e_1_3_3_6_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0168-1605(00)00406-2"},{"key":"e_1_3_3_7_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.68.2.728-737.2002"},{"key":"e_1_3_3_8_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2672.2007.03688.x"},{"key":"e_1_3_3_9_2","doi-asserted-by":"publisher","DOI":"10.1128\/AEM.68.6.2950-2958.2002"},{"key":"e_1_3_3_10_2","doi-asserted-by":"publisher","DOI":"10.1128\/JB.185.9.2879-2886.2003"},{"key":"e_1_3_3_11_2","doi-asserted-by":"publisher","DOI":"10.1089\/fpd.2005.2.192"},{"key":"e_1_3_3_12_2","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028X-69.4.826"},{"key":"e_1_3_3_13_2","doi-asserted-by":"publisher","DOI":"10.1128\/IAI.00640-07"},{"key":"e_1_3_3_14_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2006.07.008"},{"key":"e_1_3_3_15_2","first-page":"776","volume":"72","year":"2006","unstructured":"Gorski, L., D. 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