[Stressors, stress reactions, and survival of bacteria (a review)].

Recent data on the molecular mechanisms of stress responses of bacteria are reviewed, with emphasis on their reactions to a variety of stressors (heat, oxidation, cold, osmotic shock, etc.). Mechanisms underlying the phenomenon of sensoring are discussed. It is shown that cross-resistance to stressors and cell-to-cell communication of bacteria, mediated by chemical metabolites, affect their survival in food products. Stress-antiagonizing activity of bacteria is discussed in relation to food product biotechnology.