Adaptation of enterobacteria to growth at low pH: mechanisms and relevance for food safety. KU Leuven
The Enterobacteriaceae family comprises several important foodborne pathogens and spoilage bacteria. To pass successfully through the food production chain, these bacteria have to endure a wide spectrum of stresses, such as cold, heat, desiccation, acid, or oxidative stress. Acid stress, in particular, exists in the form of the natural acidity of some food products, organic acids formed in fermented foods or added as a food acidulant ...