Research area

Bacterial stress response

In the food industry it is normal to use various preserving methods, such as heat treatment, salt and low storage temperature, to prevent the growth of undesirable bacteria in the food. Even so, some bacteria will survive these treatments and will grow with the aid of various defence mechanisms.

A bacterium has a number of defence mechanisms against different types of stress and regulates them by activating or "turning off" various genes. By studying all a bacterium's genes and the biomolecular changes in a bacterium, the bacteria's secret weapons can be revealed.

One method of studying the bacteria's defence mechanisms is to add, for example, hydrochloric acid to a bacterial culture in the middle of a growth phase. The bacteria receive a shock and mechanisms within them start working overtime to neutralise or pump out the acid and to repair damaged molecules in the cell. By studying all the genes in the bacterium before and after the acid shock, we can learn something about which mechanisms bacteria use to defend themselves against disinfection agents.

 

Bakterias stress response. Photo: Kjell J. Merok
Copyright: Nofima

Bakterias stress response.

Relevant news

  • A shining eggxample

    31. May 2011

    At Easter, Norwegians eat twice as many eggs as during the rest of the year, and we can safely eat them raw, soft boiled, or fried. In the EU on the other hand, eggs are the commonest source of Salmonella food poisoning. However, new research offers hope for egg-loving EU citizens.

  • Stressing bacteria for safer food 30. March 2009

Contact

Contact