Low temperature is an important method to extend the shelf life of foods and maintain their freshness, quality and safety. However, there are still some microorganisms enable to grow at low temperatures and cause food to spoil. The research progress on cryo adaptation mechanisms of food-related microorganisms was mainly expatiated in this paper from the point of views of cell membrane, psychrophilic enzymes, cold shock proteins, cold acclimation proteins, metabolic level, as well as antifreeze protection agents etc, in order to provide references for the application of and protection against cryo-adapted microorganisms in the field of foods. |