The 'Swiss cheese' instability of bacterial biofilms

TL;DR

This paper uncovers a new pattern formation mechanism in bacterial biofilms caused by hydrodynamic and adhesion forces, leading to a Swiss cheese pattern after air plug passage.

Contribution

It introduces a novel pattern formation process in biofilms driven by fluid dynamics and adhesion interactions, previously unreported.

Findings

Formation of Swiss cheese pattern in biofilms after air plug passage

Hydrodynamic and adhesion forces are key in pattern development

Residual biofilm structure can be manipulated by fluid flow

Abstract

We demonstrate a novel pattern that results in bacterial biofilms as a result of the competition between hydrodynamic forces and adhesion forces. After the passage of an air plug, the break up of the residual thin liquid film scrapes and rearranges bacteria on the surface, such that a Swiss cheese pattern of holes is left in the residual biofilm.