FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (17): 317-324.doi: 10.7506/spkx1002-6630-20200920-263

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A Review on Stress Response and Underlying Mechanisms in Listeria monocytogenes during Food Processing

SUN Hailei, DONG Pengcheng, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHANG Yimin, ZHU Lixian, LUO Xin   

  1. (1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing 210095, China)
  • Published:2021-09-29

Abstract: Listeria monocytogenes (L. monocytogenes) often encounters environmental stresses, such as acid stress, heat stress, cold stress, dryness and osmotic stress, and cross protection during food processing, and can respond to these stresses. The resistance to environmental stress of L. monocytogenes can be significantly enhanced after exposure to sub-lethal environmental stress, which brings great risks to food safety. The acid stress response mechanism of L. monocytogenes involves the F0F1-ATPase, glutamate decarboxylase and arginine deiminase systems and heat shock proteins, cold shock proteins and compatible solutes play important roles in the response of L. monocytogenes to heat stress, cold stress, dryness and osmotic stress. From the above aspects, this review describes the current status of research on the environmental stress response and underlying mechanism in L. monocytogenes and presents potential future research directions. The information gathered in this article will provide support for further research of stress response in L. monocytogenes during food processing and will help prevent and control this pathogenic bacterium.

Key words: Listeria monocytogenes; acid stress; heat stress; cold stress; dryness and osmotic stress; cross protection

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