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Recent data on the molecular mechanisms of the stress responses of bacteria are reviewed, with emphasis on their reactions to a variety of stressors (heat, oxidation, cold, osmotic shock, etc.). The mechanisms underlying the phenomenon of sensoring are discussed. It is shown that cross-resistance to stressors and cell-to-cell communication, mediated by chemical metabolites, affect bacterial survival in food products. The stress-antagonizing activity of bacteria is discussed in relation to food product biotechnology.
Applied Biochemistry and Microbiology – Springer Journals
Published: Oct 18, 2004
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