Abiotic Stress Responses in Lactic Acid Bacteria (pp. 355-403)
Authors: (Pasquale Bove, Daniela Fiocco, Anna Gallone,Carla Perrotta, F. Grieco, G. Spano, V. Capozzi, University of Foggia, Italy and others)
Abstract: Lactic acid bacteria (LAB) constitute a heterogeneous group of bacteria that are traditionally used to produce fermented foods. The industrialization of food transformations increased the economical importance of LAB, as they play a crucial role in the development of the organoleptique and hygienic quality of fermented products. However, the strains selected for industrial pourpose should tolerate adverse conditions encountered in industrial processes, either during starter handling and storage or during food processing, in which abiotic stresses such as heat, cold, acidity and NaCl are common. The knowledge of regulators and a better understanding of LAB stress responses could provide relevant insights into improving current industrial starter strains.