In recent years there has been increasing interest in the role of biofilms. In this study, isolation and characterization of biofilm producing strains from three cooked seeds foods: Soumbala, Bikalga and Zamne were the main focus of the research. A total of 32 bacterial strains were screened using standard methods of microbiology for biofilm production ability. Polymerase chain reaction (PCR) and biochemical methods were used to identify selected Bacillus strains. Among the selected Bacillus strains, five of the them showed strong biofilm forming capacity. The optimal swarming was obtained at 5% glucose and 2% agar after 72 h incubation. Their swarming diameters on glucose ranged from 40.19±14.25-87.25±33.48 mm for S14 and S10, respectively. While their swarming diameters on agar ranged from 39.81±13.59-54.25±16.4 mm for S9 and S14, respectively.
Selected biofilm producers were identified as Bacillus species by morphological and biochemical characteristics; and by PCR with specific primers. Three of the strains belong to Bacillus subtilus. Bacillus group was the dominant microorganism involved in these cooked fermented and non-fermented foods.

Seeds food Bikalga Soumbala Bacillus species Zamne