Adaptation of Microorganisms to Cold Temperatures, Weak Acid Preservatives, Low pH, and Osmotic Stress: A Review

摘要: The application of physical stress to microorganisms is the most widely used method induce cell inactivation and promote food stability. To survive, have evolved both physiological genetic mechanisms tolerate some extreme conditions. This clearly significance industry in relation survival pathogens or spoilage organisms food. In microorganisms, “cold shock response” has been observed response abrupt changes lower temperatures. results production specific sets proteins (cold proteins), continued synthesis involved transcription translation, repression heat proteins. addition weak acid preservatives (for example, sorbates, benzoates) also induces a pattern gene expression ‘Acid Tolerance Response’), which likely be required for optimal adaptation bacteria low pH. primary mode antimicrobial action pH reduce internal (pHi) below normal range tolerated by cell, leading growth inhibition. Survival involve maintaining homeostasis, this achieved combination passive active mechanisms. Microorganisms adapt osmotic accumulating non-ionic compatible solutes such as trehalose, glycerol, sucrose, mannitol. These help balance pressure preserve protein function inside cells. By understanding controlling adaptation, it may possible prevent key products.