Lactic acid bacteria (LAB) are important starter, commensal, or pathogenic microorganisms.
The stress physiology of LAB has been studied in depth for over 2 decades, fueled mostly by …

Lactic acid bacteria (LAB) constitute a heterogeneous group of bacteria that are traditionally
used to produce fermented foods. The industrialization of food bio-transformations increased …

Environmental stress and food preservation methods (eg, heating, chilling, acidity, and
alkalinity) are known to induce adaptive responses within the bacterial cell. Microorganisms …

Environmental stress responses in Lactobacillus, which have been investigated mainly by
proteomics approaches, are reviewed. The physiological and molecular mechanisms of …

The dietary consumption of probiotics in the form of pharmaceuticals or functional food can
improve human health and contribute to disease prevention. However, the biological activity …

In the past 25 years, Listeria monocytogenes has become increasingly important as a food-
associated pathogen. Most European Union countries have an annual incidence of human …

Listeria monocytogenes is a foodborne pathogen that can cause serious invasive human
illness in susceptible patients, notably immunocompromised, pregnant women, and adults> …

Campylobacter jejuni is the leading cause of bacterial foodborne gastroenteritis world wide
and represents a major public health concern. Over the past two decades, significant …

Foodborne bacterial pathogens encounter many environmental insults or stresses during
food production, processing, storage, distribution, and preparation. However, these …

Listeria monocytogenes is a food-borne bacterial pathogen that is able to grow at
refrigeration temperatures. To investigate microbial gene expression associated with cold …