<abstract xmlns="http://www.w3.org/1999/xhtml">

In some bacteria, the stress adaptation response, a defence mechanism against low pH, can also induce a number of physiological and genetic resistance mechanisms that provide advantages for bacteria to resist other environmental factors. This phenomenon is called cross-protection, which can potentially have serious consequences for food safety. In some fermented, acidified foods, low pH can provide a favourable environment for the growth of bacteria. Bacteria can adapt to acidic environments and become able to survive various factors that occur during storage and processing such as salt, antibiotics, or technological effects.
The microbiota of dairy products includes beneficial microorganisms, spoilage bacteria, and foodborne pathogens. The most common bacteria on various dairy products are <italic>Escherichia coli</italic>, <italic>Enterococcus</italic> sp., <italic>Staphylococcus</italic> sp., and <italic>Bacillus</italic> sp.
The aim of this research is to determine the resistance of the identified bacteria (16S rDNA-based bacterial identification) to antibiotics and osmotic pressure as a consequence of their possible defence mechanisms adapted to the acidic environment.
</abstract>

In some bacteria, the stress adaptation response, a defence mechanism against low pH, can also induce a number of physiological and genetic resistance mechanisms that provide advantages for bacteria to resist other environmental factors. This phenomenon is called cross-protection, which can potentially have serious consequences for food safety. In some fermented, acidified foods, low pH can provide a favourable environment for the growth of bacteria. Bacteria can adapt to acidic environments and become able to survive various factors that occur during storage and processing such as salt, antibiotics, or technological effects.
The microbiota of dairy products includes beneficial microorganisms, spoilage bacteria, and foodborne pathogens. The most common bacteria on various dairy products are Escherichia coli, Enterococcus sp., Staphylococcus sp., and Bacillus sp.
The aim of this research is to determine the resistance of the identified bacteria (16S rDNA-based bacterial identification) to antibiotics and osmotic pressure as a consequence of their possible defence mechanisms adapted to the acidic environment.

Stress response in bacteria originated from dairy products

Sapientia Hungarian University of Transylvania, Cluj-Napoca

Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science

Acta Universitatis Sapientiae, Alimentaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"Stress response in bacteria originated from dairy products"}

In some bacteria, the stress adaptation response, a defence mechanism against low pH, can also induce a number of physiological and genetic resistance...

Stress response in bacteria originated from dairy products

Data publikacji: 27 lis 2023

Zakres stron: 90 - 102

DOI: https://doi.org/10.2478/ausal-2023-0007

Słowa kluczowe
cheese, acidic condition, osmoregulation, antibiotic resistance

© 2023 É. Laslo et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Stress response in bacteria originated from dairy products

Data publikacji: 27 lis 2023

Zakres stron: 90 - 102

DOI: https://doi.org/10.2478/ausal-2023-0007

Słowa kluczowecheese, acidic condition, osmoregulation, antibiotic resistance

© 2023 É. Laslo et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Słowa kluczowe
cheese, acidic condition, osmoregulation, antibiotic resistance