Abstract: Microorganisms are often affected by various environmental stresses (such as acid, heat, salt and oxidation) in the production and processing of fermented foods. Cross-protection refers to the phenomenon in which microorganisms are induced to increase stress tolerance after subjected to certain stresses. Improving microbial environmental tolerance with cross-protection is of great significance for improving the functional characteristics of microorganisms and promoting the development of the fermented food industry. In this paper, the cross-protection of microorganisms in fermented foods is reviewed. Furthermore, the response mechanisms of microbial cells under cross-protection are summarizes from the aspects of the cell wall and membrane barrier system, the intracellular pH regulation system, and the protein and amino acid regulation system, and possible strategies are suggested to improve the stability of microorganisms under stress conditions.

Key words: fermented foods; cross-protection; mechanism; stress tolerance