Biofilm formation by Bacillus subtilis: Effect of Oxide Layers and Surface Roughness
Biofilms in the dairy and food industry, particularly those formed by Bacillus subtilis, present significant contamination and food safety challenges. This thesis investigates the impact of stainless steel surface properties, specifically oxide layer formation and surface roughness of polished coupons, on biofilm development. Bacillus subtilis SA 22 (NCA 72-52; DSM 4181) was cultivated using a CDC