[Stressors, stress reactions, and survival of bacteria (a review)].
Recent data on the molecular mechanisms of stress responses of bacteria are reviewed, with emphasis on their reactions to a variety of stressors (heat, oxidation, cold, osmotic shock, etc.). Mechanisms underlying the phenomenon of sensoring are discussed. It is shown that cross-resistance to stressors and cell-to-cell communication of bacteria, mediated by chemical metabolites, affect their survival in food products. Stress-antiagonizing activity of bacteria is discussed in relation to food product biotechnology.
Moscow State University, Moscow, 119899 Russia.
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Vorob'eva
D001419:Bacteria / Q000235:genetics / Q000254:growth & development / Q000378:metabolism; D018407:Bacterial Physiological Phenomena; D005516:Food Microbiology; D006360:Heat-Shock Proteins / Q000502:physiology; D018832:Molecular Chaperones / Q000502:physiology; D009997:Osmotic Pressure; D010084:Oxidation-Reduction; D013696:Temperature
D006360:Heat-Shock Proteins; D018832:Molecular Chaperones