Salmonella Cold Stress Response: Mechanisms and Occurrence in Foods
- 주제(키워드) Cold , Cold-induced protein , Food , Salmonella , Stress response , Virulence factor
- 후원정보 King Saud University
- 등재 SCIE, SCOPUS
- 발행기관 Academic Press Inc.
- 발행년도 2018
- URI http://www.dcollection.net/handler/ewha/000000156960
- ISBN 9780128151822
- 본문언어 영어
- Published As http://dx.doi.org/10.1016/bs.aambs.2018.03.001
- 저작권 이화여자대학교 논문은 저작권에 의해 보호받습니다.
초록/요약
Since bacteria in foods often encounter various cold environments during food processing, such as chilling, cold chain distribution, and cold storage, lower temperatures can become a major stress environment for foodborne pathogens. Bacterial responses in stressful environments have been considered in the past, but now the importance of stress responses at the molecular level is becoming recognized. Documenting how bacterial changes occur at the molecular level may help to achieve the in-depth understanding of stress responses, to predict microbial fate when they encounter cold temperatures, and to design and develop more effective strategies to control pathogens in food for ensuring food safety. Microorganisms differ in responding to a sudden downshift in temperature and this, in turn, impacts their metabolic processes and can cause various structural modifications. In this review, the fundamental aspects of bacterial cold stress responses focused on cell membrane modification, DNA supercoiling modification, transcriptional and translational responses, cold-induced protein synthesis including CspA, CsdA, NusA, DnaA, RecA, RbfA, PNPase, KsgA, SrmB, trigger factors, and initiation factors are discussed. In this context, specific Salmonella responses to cold temperature including growth, injury, and survival and their physiological and genetic responses to cold environments with a focus on cross-protection, different gene expression levels, and virulence factors will be discussed. © 2018 Elsevier Inc.
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