Hydrophobic and adhesive patterns of lactic acid bacteria and their antagonism against foodborne pathogens on tomato surface (Solanum lycopersicum L.)

Aims To evaluate tomato epiphyte lactic acid bacteria (LAB) hydrophobicity and auto‐aggregation as an indicator of bacteria adhesion to tomato. Likewise, use LAB adhesion and co‐aggregation as mechanisms to antagonize pathogen attachment. Methods and Results Fifty‐four LAB were screened to evaluate their hydrophobic, auto‐ and co‐aggregative properties against Salmonella Typhimurium, Saintpaul, Montevideo and Escherichia coli O157:H7. Subsequently, tomato adhesion of Enterococcus faecium Col1‐1C, Weisella cibaria 11‐E‐2 and W. confusa Col 1‐13 with high, medium and low hydrophobicity and high co‐aggregation was investigated as well as their pathogen antagonism. Results indicate that bacteria hydrophobicity and auto‐aggregation correspond to LAB adhesion to tomato. Enterococcus faecium Col1‐1C interfered in most of the pathogen adhesion and micrographs revealed that such effect could be related to the inhibition of structures‐type biofilm on E. coli O157:H7 and the aggregate formation on Salmonella. Conclusions Lactic acid bacteria hydrophobicity and auto‐aggregation can estimate bacteria adhesion to tomato and adhesive and co‐aggregative properties could serve as a tool to antagonize foodborne pathogens under specific conditions. Significance and Impact of the Study This study evidence the interference of Ent. faecium Col1‐1C in E. coli O157:H7 biofilm formation and Salmonella colonization.