Is there a way to control the quorum sensing to increase the cfu at the end of fermentation, when the percentage of residual sugar is between 0 and 1?
The communication of the individual cells is essential for the formation of biofilms, therefore, blocking this process is an important goal for the control of biofilm infections. Here, first a very brief overview on quorum sensing inhibition is given and then the focus is on compounds modulating biofilms beyond a mere quorum sensing interference. Probably because quorum sensing based on acyl-homoserine lactones is still the most studied quorum sensing system a large number of compounds, antagonistic to acyl-homoserine lactones, have been reported e.g., the synthetic furanone derived from natural compounds produced by the red macroalga Delisea pulchra. Several of them were derived from acyl-homoserine lactones but even more were found in large chemical libraries and subsequent optimization of the hits obtained from their high-throughput screening. Interesting is that a number of well known natural compounds from food, e.g., eugenol, curcumin, and ajoene from garlic, can also block receptors of acyl-homoserine lactones. It is tempting to speculate that preferences in food may also be a factor for the susceptibility of individuals to biofilm infections leading directly into the field of functional food.
Article Going beyond the Control of Quorum-Sensing to Combat Biofilm...
I suggest you to read the following
Article Quorum Sensing Inhibitors: An overview.
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