Impact of quorum sensing on the quality of fermented foods

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Impact of quorum sensing on the quality of fermented foods. / Johansen, Pernille; Jespersen, Lene.

In: Current Opinion in Food Science, Vol. 13, 2017, p. 16-25.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Johansen, P & Jespersen, L 2017, 'Impact of quorum sensing on the quality of fermented foods', Current Opinion in Food Science, vol. 13, pp. 16-25. https://doi.org/10.1016/j.cofs.2017.01.001

APA

Johansen, P., & Jespersen, L. (2017). Impact of quorum sensing on the quality of fermented foods. Current Opinion in Food Science, 13, 16-25. https://doi.org/10.1016/j.cofs.2017.01.001

Vancouver

Johansen P, Jespersen L. Impact of quorum sensing on the quality of fermented foods. Current Opinion in Food Science. 2017;13:16-25. https://doi.org/10.1016/j.cofs.2017.01.001

Author

Johansen, Pernille ; Jespersen, Lene. / Impact of quorum sensing on the quality of fermented foods. In: Current Opinion in Food Science. 2017 ; Vol. 13. pp. 16-25.

Bibtex

@article{58374da4b2f643558ad8ca31b458d9ae,
title = "Impact of quorum sensing on the quality of fermented foods",
abstract = "The quality of fermented food highly dependents on the microorganisms involved, their metabolic activities and interactions. Recently, focus has been on quorum sensing (QS) being a cell density-dependent mechanism allowing adaptive responses. Specific QS molecules in prokaryotes and eukaryotes, respectively, mediate the transcriptional changes. For food-borne microorganisms QS regulated traits include biofilm formation, acid stress tolerance, bacteriocin production, competence, adhesion, morphological switches and oriented growth. QS has been reported for microorganisms involved in the production of a number of different fermented foods such as fermented vegetables, sourdough, dairy products, wine, and so on suggesting that QS plays a role in the fermentation of these fermented foods.",
author = "Pernille Johansen and Lene Jespersen",
year = "2017",
doi = "10.1016/j.cofs.2017.01.001",
language = "English",
volume = "13",
pages = "16--25",
journal = "Current Opinion in Food Science",
issn = "2214-7993",
publisher = "Elsevier Ltd. * Current Opinion Journals",

}

RIS

TY - JOUR

T1 - Impact of quorum sensing on the quality of fermented foods

AU - Johansen, Pernille

AU - Jespersen, Lene

PY - 2017

Y1 - 2017

N2 - The quality of fermented food highly dependents on the microorganisms involved, their metabolic activities and interactions. Recently, focus has been on quorum sensing (QS) being a cell density-dependent mechanism allowing adaptive responses. Specific QS molecules in prokaryotes and eukaryotes, respectively, mediate the transcriptional changes. For food-borne microorganisms QS regulated traits include biofilm formation, acid stress tolerance, bacteriocin production, competence, adhesion, morphological switches and oriented growth. QS has been reported for microorganisms involved in the production of a number of different fermented foods such as fermented vegetables, sourdough, dairy products, wine, and so on suggesting that QS plays a role in the fermentation of these fermented foods.

AB - The quality of fermented food highly dependents on the microorganisms involved, their metabolic activities and interactions. Recently, focus has been on quorum sensing (QS) being a cell density-dependent mechanism allowing adaptive responses. Specific QS molecules in prokaryotes and eukaryotes, respectively, mediate the transcriptional changes. For food-borne microorganisms QS regulated traits include biofilm formation, acid stress tolerance, bacteriocin production, competence, adhesion, morphological switches and oriented growth. QS has been reported for microorganisms involved in the production of a number of different fermented foods such as fermented vegetables, sourdough, dairy products, wine, and so on suggesting that QS plays a role in the fermentation of these fermented foods.

U2 - 10.1016/j.cofs.2017.01.001

DO - 10.1016/j.cofs.2017.01.001

M3 - Journal article

AN - SCOPUS:85011848797

VL - 13

SP - 16

EP - 25

JO - Current Opinion in Food Science

JF - Current Opinion in Food Science

SN - 2214-7993

ER -

ID: 176655648