Microbial Stress Response in Food-Related Environments

Dear Colleagues,

Foodborne microorganisms experience stress in a variety of food-related environments such as food matrices, food production plants, food storage, home processing, and, after food ingestion, human oro-gastrointestinal tract. Moreover, deliberately added microbial cultures have to face further stress encountered during their industrial production (e.g., freeze-drying, spray-drying, storage). Stress exposure has a distinct significance in food production. On the one side, it is precious to limit the development of spoilage microbes and pathogens. On the other, stressing conditions challenge the desired microorganisms in the food chain (i.e., starter cultures, bio-protective cultures, and probiotics). Mechanisms for sensing and responding to food-related environmental changes are studied in foodborne microbes (e.g., bacteria, yeasts) in order to understand the systems and adaptive strategies that allow their survival and propagation and to ensure technological and functional performances.

Considering your interest in this current research topic, we cordially invite you to submit a high-quality original research paper or review to this Special Issue of Microorganisms.

Dr. Vittorio Capozzi
Dr. Pasquale Russo
Dr. Carmen Berbegal
Guest Editors

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