Quorum sensing in the context of food microbiology

dc.contributor.author	Skandamis, PN	en
dc.contributor.author	Nychas, G-JE	en
dc.date.accessioned	2014-06-06T06:52:00Z
dc.date.available	2014-06-06T06:52:00Z
dc.date.issued	2012	en
dc.identifier.issn	00992240	en
dc.identifier.uri	http://dx.doi.org/10.1128/AEM.00468-12	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5811
dc.subject.other	Biochemical activity	en
dc.subject.other	Biopreservatives	en
dc.subject.other	Cell-to-cell communication	en
dc.subject.other	Experimental approaches	en
dc.subject.other	Food spoilage	en
dc.subject.other	Fundamental features	en
dc.subject.other	Limited information	en
dc.subject.other	Microbial communities	en
dc.subject.other	Quorum-sensing	en
dc.subject.other	Signaling molecules	en
dc.subject.other	Virulence factors	en
dc.subject.other	Bioassay	en
dc.subject.other	Communication systems	en
dc.subject.other	Food microbiology	en
dc.subject.other	Food preservation	en
dc.subject.other	Food safety	en
dc.subject.other	Spoilage	en
dc.subject.other	bacterium	en
dc.subject.other	bioassay	en
dc.subject.other	biochemical composition	en
dc.subject.other	food safety	en
dc.subject.other	inhibitor	en
dc.subject.other	microbial community	en
dc.subject.other	microbiology	en
dc.subject.other	molecular analysis	en
dc.subject.other	signal	en
dc.subject.other	bacterial phenomena and functions	en
dc.subject.other	bacterium	en
dc.subject.other	food control	en
dc.subject.other	growth, development and aging	en
dc.subject.other	metabolism	en
dc.subject.other	quorum sensing	en
dc.subject.other	short survey	en
dc.subject.other	Bacteria	en
dc.subject.other	Bacterial Physiological Phenomena	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Quorum Sensing	en
dc.subject.other	Bacteria (microorganisms)	en
dc.title	Quorum sensing in the context of food microbiology	en
heal.type	other	en
heal.identifier.primary	10.1128/AEM.00468-12	en
heal.publicationDate	2012	en
heal.abstract	Food spoilage may be defined as a process that renders a product undesirable or unacceptable for consumption and is the outcome of the biochemical activity of a microbial community that eventually dominates according to the prevailing ecological determinants. Although limited information are reported, this activity has been attributed to quorum sensing (QS). Consequently, the potential role of cell-to-cell communication in food spoilage and food safety should be more extensively elucidated. Such information would be helpful in designing approaches for manipulating these communication systems, thereby reducing or preventing, for instance, spoilage reactions or even controlling the expression of virulence factors. Due to the many reports in the literature on the fundamental features of QS, e.g., chemistry and definitions of QS compounds, in this minireview, we only al- lude to the types and chemistry of QS signaling molecules per se and to the (bioassay-based) methods of their detection and quantification, avoiding extensive documentation. Conversely, we attempt to provide insights into (i) the role of QS in food spoilage, (ii) the factors that may quench the activity of QS in foods and review the potential QS inhibitors that might ""mislead"" the bacterial coordination of spoilage activities and thus may be used as biopreservatives, and (iii) the future experimental approaches that need to be undertaken in order to explore the ""gray"" or ""black"" areas of QS, increase our understanding of how QS affects microbial behavior in foods, and assist in finding answers as to how we can exploit QS for the benefit of food preservation and food safety. © 2012, American Society for Microbiology.	en
heal.journalName	Applied and Environmental Microbiology	en
dc.identifier.issue	16	en
dc.identifier.volume	78	en
dc.identifier.doi	10.1128/AEM.00468-12	en
dc.identifier.spage	5473	en
dc.identifier.epage	5482	en