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The Behavior in Foods

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Book cover Bacterial Communication in Foods

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

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Abstract

The language spoken between bacteria populating the same food ecosystem may condition their phenotypic traits and, consequently, their role as starter, spoilage, or pathogen microorganisms. Conversely, food matrices may contain chemical compounds that interfere with bacterial cell-to-cell communication and act as quorum-quenching signals. This chapter focuses on the most relevant evidence concerning bacterial quorum-sensing mechanisms in sourdough, yogurt starter cultures, and meat and vegetable foods.

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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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  1. Marco Gobbetti
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© 2012 Marco Gobbetti and Rafaella Di Cagno

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Gobbetti, M., Di Cagno, R. (2012). The Behavior in Foods. In: Bacterial Communication in Foods. SpringerBriefs in Food, Health, and Nutrition. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5656-8_3

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