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Responses of Lactic Acid Bacteria to Cold Stress

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Stress Responses of Lactic Acid Bacteria

Part of the book series: Food Microbiology and Food Safety ((FMFS))

Abstract

In response to temperature downshift, a number of changes occur in cellular physiology, such as a decrease in membrane fluidity, inefficient folding of some proteins, and hampered ribosome function. Cold stress leads to distinct responses depending on the actual temperature and in particular whether it is greater or less than 0°C. At subzero temperatures, which are associated with water freezing, the response of most prokaryotes is passive, leading slowly to death of the cells. This is associated with damage to the cell membrane and to DNA. Exposure to low temperatures above 0°C usually triggers an active response by bacteria typically based on the synthesis of specific proteins, generally called cold-shock proteins, to counteract the harmful effects of the temperature downshift, leading to a transient metabolic adaptation. Usually, the response is species or strain specific. Cold stress, which takes place during the cooling and freezing steps and throughout the frozen storage of industrial strains, is also the main cause of the loss of bacterial activity.

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Authors and Affiliations

  1. Department of Food Science, University of Foggia, Via Napoli 25, 71100, Foggia, Italy

    Giuseppe Spano

  2. Bioagromed University of Foggia, 71100, Foggia, Italy

    Giuseppe Spano

  3. Department of Biomedical Sciences, University of Foggia, Via L. Pinto, 71122, Foggia, Italy

    Daniela Fiocco

  4. Department of Food Science, University of Foggia, Via Napoli 25, 71122, Foggia, Italy

    Vittorio Capozzi

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  1. Vittorio Capozzi
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  2. Daniela Fiocco
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  3. Giuseppe Spano
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Correspondence to Giuseppe Spano .

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Editors and Affiliations

  1. Laboratory of Dairy Research, Department of Food Science and Technolog, Agricultural University of Athens, Iera Odos 75, Athens, 118 55, Greece

    Effie Tsakalidou

  2. Laboratory of Dairy Research, Department of Food Science and Technolog, Agricultural University of Athens, Iera Odos 75, Athens, 188 55, Greece

    Konstantinos Papadimitriou

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Capozzi, V., Fiocco, D., Spano, G. (2011). Responses of Lactic Acid Bacteria to Cold Stress. In: Tsakalidou, E., Papadimitriou, K. (eds) Stress Responses of Lactic Acid Bacteria. Food Microbiology and Food Safety. Springer, Boston, MA. https://doi.org/10.1007/978-0-387-92771-8_5

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