Food-Borne Microbes 2014
DOI: 10.1128/9781555815479.ch8
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Molecular Mechanisms of Microbial Survival in Foods

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“…These results indicate that salinity and temperature tolerance mechanisms may be coupled at the molecular level, consistent with the findings of previous studies demonstrating that pre-exposure to osmotic stress increased the tolerance to heat stress in V. vulnificus (Rosche et al, 2005). Such coupling may result from temperature and salinity responses using common molecular pathways such as the SOS response pathway, the heat-shock response pathway and the general stress response pathway (Hengge-Aronis, 2002;Diez-Gonzalez and Kuruc, 2009). However, Rosche et al (2005) have demonstrated that the cross-protection between osmolarity and heat in V. vulnificus is independent of rpoS, the master regulator of the general stress response mechanism, and were unable to elucidate the origin of this cross-protection.…”
Section: Discussionsupporting
confidence: 80%
“…These results indicate that salinity and temperature tolerance mechanisms may be coupled at the molecular level, consistent with the findings of previous studies demonstrating that pre-exposure to osmotic stress increased the tolerance to heat stress in V. vulnificus (Rosche et al, 2005). Such coupling may result from temperature and salinity responses using common molecular pathways such as the SOS response pathway, the heat-shock response pathway and the general stress response pathway (Hengge-Aronis, 2002;Diez-Gonzalez and Kuruc, 2009). However, Rosche et al (2005) have demonstrated that the cross-protection between osmolarity and heat in V. vulnificus is independent of rpoS, the master regulator of the general stress response mechanism, and were unable to elucidate the origin of this cross-protection.…”
Section: Discussionsupporting
confidence: 80%