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https://www.selleckchem.com/products/ABT-888.html Biofilms can be naturally formed through the attachment of microorganisms on the supporting materials. However, natural biofilms formed in the environment may cause some detrimental effects, such as the equipment contamination and food safety issues et al. On the contrary, biofilms mediated microbial fermentation provides a promising approach for the efficient biochemicals production owing to the properties of self-immobilization, high resistance to toxic reactants and maintenance of long-term cells activity. While few reviews have specifically addressed the biological application of biofilms in the microbial fermentation process. Accordingly, this review will comprehensively summarize the biofilms formation mechanism and potential functions in the microbial fermentation process. Furthermore, the construction strategies for the formation of stable biofilms through synthetic biology technology or the modification of suitable supporting materials will be also discussed. The application of biofilms mediated fermentation will provide an outlook for the biorefinery platform in the future.Food safety and freshness are evaluated according to microbiological load. To analyze this load rapidly, a poly-l-lysine-based lateral-flow assay (PLFA) was developed. A total of 90 strains of bacteria that are often detected in spoiled foods, including Enterobacteriaceae, lactic acid bacteria, Pseudomonas, and Bacillus were detected using the PLFA. A positive signal was obtained when the bacterial concentration was ≥6 log10 (cfu/test). A total of 36 fresh foods (meats, pastries, lettuces, cabbages, radishes, and sprouts) and corresponding spoiled foods were cultured for 0, 3, 6, and 9 h to investigate how many hours were required for microbial detection using PLFA. The higher the number of bacteria in a food, the shorter was the culture time required for PLFA-positive results to be obtained, so the distinction between fresh and spoiled f

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