Open discussion platform of the COST action EuroMicropH. This discussion series is intended to stimulate an exchange on the different aspects of how microorganisms react to low pH conditions and why people are interested to investigate this subject.
Please register here for the upcoming meeting. To access the session, please follow the zoom link below.
17.03.2023 15:00 CET
Join the Zoom-Meeting
https://tuwien.zoom.us/j/64931641222?pwd=anRrdnFtcVRxc0Nyd3kybjA2SndTQT09
Meeting-ID: 649 3164 1222
Password: uyZ291hu
Agenda
Session Chairs: Karolina Rudnicka, Uniwersytet Łódzki, Poland & Nuno Mira, IST, Portugal
Programm
15:00 Welcome
15:05 Petra Levin, Washington University in St. Louis, US
Low pH and the synthesis of bacterial peptidoglycan
15:30 Wioleta Chajęcka-Wierzchowska & Urszula Zarzecka, University of Warmia and Mazury in Olsztyn, Poland
Low pH and high-pressure processing effect on antibiotic resistance and the frequency of resistance genes transfer among strains from commercial starter and protective cultures
Abstracts
Low pH and the synthesis of bacterial peptidoglycan
Petra Levin
TBA
Low pH and high-pressure processing effect on antibiotic resistance and the frequency of resistance genes transfer among strains from commercial starter and protective cultures
Urszula Zarzecka, Wioleta Chajęcka-Wierzchowska
Microorganisms face various environmental stresses during food production. They may be associated with changes in the environment during fermentation, e.g. a decrease in pH due to the accumulation of organic acids, or may result from food processing/preservation processes. In response to various stressful conditions, microorganisms in food have developed comprehensive strategies to prevent damage caused by an unfavorable environment. An important aspect, which has not yet been addressed in scientific research, is the influence of the food production and storage conditions on the antibiotic resistance of strains used in starter or protective cultures. Our study focused of the effect of low pH and high-pressure processing on the expression of antibiotic resistance and resistance genes transfer frequency among starter and protective strains. The results suggest that the physicochemical factors may affect the phenotype of antibiotic resistance and the level of expression of antibiotic resistance genes among microorganisms and predispose them to contribute to the spread of antibiotic resistance.
