Micro-organisms growing on, or within, heterogeneous environments of food matrices differ from those in liquid culture. Many foods are oil-in-water emulsions in which micro-organisms grow only in aqueous phases in colony forms. Bacteria also form colonies in food gels and show growth inhibition if other micro-organisms are encountered. Such observations have necessitated development of new strategies for study of micro-organisms in native food structures. The lux reporter gene system has proven particularly valuable, as has use of antibody-linked probes, in locating growth sites for food microorganisms. The result has been new understanding of microbial growth and spoilage and interactions between bacteria and food components. Such studies may be important for reducing use of preservatives and implementing hazard analyses in food production.
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