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

By N. Beales. Comprehensive Reviews in Food Science and Food Safety, 2004

754 citations recorded by the source corpus.

Subfields: Food Science, Genetics

View Paper: https://www.semanticscholar.org/paper/84382f8aa5a8429975e32adc384ebd9afabe8565

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. L. Bosnea
2. N. Benkerroum
3. M. Rahman
4. M. Chikindas
5. J. Sofos
6. M. Gandhi

In Genetics

1. P. Hirsch
2. N. Benkerroum
3. Eytan Ruppin
4. M. Rahman
5. G. Nicol
6. P. Marschner
7. I. Clark
8. M. Chikindas

Citations in the corpus

• Response of microbial activity and community structure to decreasing soil osmotic and matric potential (2011, background): “Tolerant microorganisms accumulate osmolytes (Oren 2001), including amino acids in bacteria and polyols in fungi ( Beales 2004; Killham and Firestone 1984; Schimel et al. 1989).”
• Listeria: A foodborne pathogen that knows how to survive. (2007, background): “The shortening of fatty acid chain length decreases the carbon–carbon interaction between neighboring chains in the cell membrane and this helps maintain the optimum degree of membrane fluidity for growth at low temperatures (Beales, 2004).”
• Systems analysis of intracellular pH vulnerabilities for cancer therapy (2018, background): “Such gradients are considered a primitive mechanism relative to respiratory oxidative reactions 46,49,50 , and they allow cells to cope with a variety of environmental extremes 51 .”
• Soil pH Determines Microbial Diversity and Composition in the Park Grass Experiment (2014, background): “However, many soil microorganisms have developed adaptive responses to survive in acidic environments [34, 35].”
• Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks (2013, background): “have been shown to develop resistance under stressful conditions, including low pH (Gahan and others 1996; Lou and Yousef 1997; Beales 2004; Lee 2004).”
• Food Stability Beyond Water Activity and Glass Transtion: Macro-Micro Region Concept in the State Diagram (2009, positive): “The preferred exogenous bacterial-compatible solutes are glycine and betaine, which are found in higher plants, and the amino acid proline.([4]) In many foods, however, peptides are more readily available than free amino acids and hence peptides have become an important source of both nutrients and ”
• Influence of soil pH on the abundance and distribution of core and intact polar lipid-derived branched GDGTs in soil (2010, background): “Generally, a lower membrane permeability helps to protect cells against low pH (Beales, 2004; Yuk and Marshall, 2004).”
• Improving the safety of fresh meat (2005, background): “Food products and plants should be regarded as stressful environments, because most food processing and preservation methods give rise to stresses in microorganisms also (Bower and Daeschel, 1999; Yousef and Juneja, 2003; Beales, 2004).”
• Probiotics in Food Systems: Significance and Emerging Strategies Towards Improved Viability and Delivery of Enhanced Beneficial Value (2019, background): “This is clearly of major significance to the food industry in relation to antagonism against pathogens or spoilage organisms [101].”