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2017 | 64 | 3 | 459-464
Article title

Lactic acid bacteria stress response to preservation processes in the beverage and juice industry

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Abstracts
EN
In this review we summarize stress factors that affect the lactic acid bacteria (LAB) and cause different molecular stress responses. LAB belong to a group of bacteria that is very widespread in food and beverages. They are present, and desired, in fermented products like yogurts, cheese, vegetables, meat or wine. In most of them, LAB are providing positive sensory and nutritive features. However, as harmless and desired microbes in one product, LAB can cause spoilage and a bad taste of others, especially in juices and beverages. LAB are resistant to many stress factors which allows them to survive in harsh environments. The most common stress factors they have to deal with are: heat, cold, acidity, NaCl and high hydrostatic pressure (HHP). Their ability to survive depends on their skills to cope with stress factors. Under stress conditions, LAB activate mechanisms that allow them to adjust to the new conditions, which can influence their viability and technological properties. This ability to adapt to different stress conditions may come from the cross-protection systems they have, as resistance to one factor may help them to deal with the other stress effectors. LAB are highly valuable for the food industry and that is why it is important to understand their stress response mechanisms.
Publisher

Year
Volume
64
Issue
3
Pages
459-464
Physical description
Dates
published
2017
received
2017-01-05
revised
2017-04-12
accepted
2017-04-12
(unknown)
2017-08-09
Contributors
  • Department of Fruit and Vegetable Products Technology, prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
  • Department of Fruit and Vegetable Products Technology, prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland
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