Caister Academic Press

Lactobacillus Stress Responses

Graciela L. Lorca and Graciela Font de Valdez
from: Lactobacillus Molecular Biology: From Genomics to Probiotics (Edited by: Åsa Ljungh and Torkel Wadström). Caister Academic Press, U.K. (2009)


Within the lactic acid bacteria group, the genus Lactobacillus is widely used for food fermentation and preservation, and as food additives because its probiotic properties. Lactobacilli are usually exposed to harsh stress conditions such as starter handling and storage (freeze-drying or freezing), during food processing (heat, cold, high concentration of NaCl, and high hydrostatic pressure) and in their passage through the gastrointestinal tract (acidity and bile salts). The optimal performance of these strains depends on the stabilization of their survival potential and their metabolic activity. The purpose of this chapter is to summarize the current knowledge of the survival strategies developed by Lactobacillus in order to survive under stress conditions read more ...
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