Evolution of Pseudomonas fluorescens Strains in Long-Term Cultures

Spoilage affects the quality, safety and shelf-life of foods, as well as companies' reputations and the trust of their customers, therefore also their profitability. One of the main causes of spoilage is undesirable microbial proliferation. Despite great improvements in technology and hygiene since the 20th century, the food industry is still not able to guarantee contamination-free products. One major reason for this is the presence of persistent bacteria in food production facilities. Advancements in molecular biology have made it easier to recognize persistent bacteria and identify the responsible genes to better understand the mechanisms of this phenomenon and possibly decrease it. This study focuses on the genetic changes behind the persistent phenotype of three Pseudomonas fluorescens strains in long term cultures, as this bacterial species can cause alterations in food, develop persistence in different conditions, and can be found on both surfaces and tools in food production facilities.