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Bacterial Communication in Foods pp 21–37Cite as

The Phenotypes

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Part of the book series: SpringerBriefs in Food, Health, and Nutrition ((BRIEFSFOOD))

Abstract

Quorum-sensing circuitries and related bacterial signals may regulate and induce a large number of phenotypes. Virulence, synthesis of toxins and exopolysaccharides, biofilm formation, and synthesis of bacteriocins, including the peptide pheromone plantaricin A, having a dual role, are some of the phenotypes described in this chapter. Several of these phenotypes and their mechanisms of control may be of marked interest in relation to foods, either in terms of sensory and nutritional quality or considering foods themselves as vehicles of pathogen bacteria.

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  1. Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy

    Marco Gobbetti & Raffaella Di Cagno

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Gobbetti, M., Di Cagno, R. (2012). The Phenotypes. In: Bacterial Communication in Foods. SpringerBriefs in Food, Health, and Nutrition. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5656-8_2

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