Fundamental Food Microbiology, Third Edition - Fuad Fathir

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MICROBIAL METABOLISM OF FOOD COMPONENTS 85 amount of monosaccharides, type of microorganisms, and redox potential of the system. Although all microorganisms important in foods can metabolize glucose, they differ greatly in their ability to utilize fructose, galactose, tetroses, and pentoses. Fermentable monosaccharides are metabolized by five major pathways, and many microbial species have more than one pathway. They are the Embden–Meyerhoff–Parnas (EMP) pathway, the hexose monophosphate shunt (HMS) or pathway, the Entner–Doudroff (ED) pathway, and two phosphoketolase (PK) pathways (pentose phosphoketolase and hexose phosphoketolase). Pyruvic acid produced via these pathways is subsequently metabolized by microorganisms in several different pathways through fermentation, anaerobic respiration, and aerobic respiration. 1–5 D. Fermentation Monosaccharides are fermented by anaerobic and facultative microorganisms by the five major pathways mentioned previously. 1–3 In addition, several other pathways are used, especially for the metabolism of pyruvate, by some specific microbial species and groups. In general, the terminal electron acceptors are organic compounds, and energy is produced at the substrate level. The overall reactions of the five main pathways and the end products are briefly listed in Table 7.1 (also in Table 8.1). 1–3 The metabolic pathways are discussed in more detail in Chapter 11. 1. EMP Pathway The EMP pathway is used by homofermentative lactic acid bacteria, Enterococcus faecalis, Bacillus spp., and yeasts. \ Glucose phosphate Æ Fructose diphosphate Æ 2 Pyruvate Lactate fermentation: Pyruvate Æ Lactate Alcohol fermentation: Pyruvate Æ Acetaldehyde Æ Ethanol Ø CO 2 Table 7.1 End Products of Carbohydrate Metabolism by Some Microorganisms Microbial Type Fermentation Pattern Major End Products Yeasts Alcohol Ethanol, CO 2 Lactic acid bacteria Homofermentative Lactate Heterofermentative Lactate, acetate, ethanol, CO 2, diacetyl, acetoin Bifidobacteria Bifidus (hexose ketolate) Lactate, acetate Propionibacteria Propionic acid Propionate, acetate, CO 2 Enterobacteriaceae Mixed acid Lactate, acetate, formate, CO 2, H 2, succinate Bacillus, Pseudomonas Butanediol Lactate, acetate, formate, 2,3-butanediol, CO 2, H 2 Clostridium Butyric acid Butyrate, acetate, H 2, CO 2, butanol, ethanol, acetone, isopropanol
86 FUNDAMENTAL FOOD MICROBIOLOGY Other hexose monophosphates enter the EMP pathway at different steps, mostly before fructose diphosphate. 2. HMP Pathway The HMP pathway is also called the HMP shunt, pentose cycle, or Warburg–Dickens–Horecker pathway. It is used by heterofermentative lactic acid bacteria, Bacillus spp., and Pseudomonas spp. Glucose-phosphate Æ Phosphogluconate Æ Ribulose phosphate Ø CO 2 Æ Ribose phosphate Æ Acetyl phosphate + Pyruvate Acetyl-P Æ Acetate or Ethanol Pyruvate Æ Lactate Ribose phosphate can be used for the synthesis of ribose and deoxyribose moieties in nucleic acids. 3. ED Pathway The ED pathway is used by Pseudomonas spp. Glucose phosphate Æ Phosphogluconate Æ Pyruvate + Glyceraldehyde phosphate Pyruvate Æ Acetaldehyde Æ Ethanol Ø CO 2 Glyceraldehyde phosphate Æ Pyruvate Æ Acetaldehyde Æ Ethanol Ø CO 2 4. Pentose Phosphoketolase Pathway This pathway is used by Escherichia coli, Enterobacter aerogenes, Bacillus spp., and some lactic acid bacteria. Ribose phosphate Æ Xylulose phosphate Æ Acetyl-Phosphate + Pyruvate Æ Acetate or Ethanol + Lactate 5. Hexose Phosphoketolase Pathway This pathway is also called Bifidus pathway and is used by Bifidobacterium spp.
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Third Edition FUNDAMENTAL FOOD MICR
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Dedication To my parents, Hem and K
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Preface to the First Edition Betwee
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Preface to the Second Edition It is
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Table of Contents Section I Introdu
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Chapter 23 Important Facts in Foodb
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SECTION I Introduction to Microbes
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4 FUNDAMENTAL FOOD MICROBIOLOGY II.
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6 FUNDAMENTAL FOOD MICROBIOLOGY V.
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8 FUNDAMENTAL FOOD MICROBIOLOGY VI.
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10 FUNDAMENTAL FOOD MICROBIOLOGY
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CONTENTS 13 CHAPTER 2 Characteristi
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CHARACTERISTICS OF PREDOMINANT MICR
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MICROORGANISMS USED IN FOOD FERMENT
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138 FUNDAMENTAL FOOD MICROBIOLOGY b
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140 FUNDAMENTAL FOOD MICROBIOLOGY B
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142 FUNDAMENTAL FOOD MICROBIOLOGY A
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146 FUNDAMENTAL FOOD MICROBIOLOGY 2
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164 FUNDAMENTAL FOOD MICROBIOLOGY o
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166 FUNDAMENTAL FOOD MICROBIOLOGY I
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170 FUNDAMENTAL FOOD MICROBIOLOGY V
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178 FUNDAMENTAL FOOD MICROBIOLOGY m
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183 CHAPTER 14 Microbiology of Ferm
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MICROBIOLOGY OF FERMENTED FOOD PROD
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CONTENTS 209 CHAPTER 15 Intestinal
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INTESTINAL BENEFICIAL BACTERIA 211
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226 FUNDAMENTAL FOOD MICROBIOLOGY w
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232 FUNDAMENTAL FOOD MICROBIOLOGY T
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238 FUNDAMENTAL FOOD MICROBIOLOGY E
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240 FUNDAMENTAL FOOD MICROBIOLOGY S
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246 FUNDAMENTAL FOOD MICROBIOLOGY C
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252 FUNDAMENTAL FOOD MICROBIOLOGY M
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CONTENTS 257 CHAPTER 18 Important F
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IMPORTANT FACTORS IN MICROBIAL FOOD
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270 FUNDAMENTAL FOOD MICROBIOLOGY X
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284 FUNDAMENTAL FOOD MICROBIOLOGY (
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318 FUNDAMENTAL FOOD MICROBIOLOGY s
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SECTION V Microbial Foodborne Disea
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CONTENTS 323 CHAPTER 23 Important F
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IMPORTANT FACTS IN FOODBORNE DISEAS
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348 FUNDAMENTAL FOOD MICROBIOLOGY G
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350 FUNDAMENTAL FOOD MICROBIOLOGY P
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356 FUNDAMENTAL FOOD MICROBIOLOGY R
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CONTENTS 359 CHAPTER 25 Foodborne I
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FOODBORNE INFECTIONS 361 B. Vibrio
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FOODBORNE INFECTIONS 363 stand the
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FOODBORNE INFECTIONS 365 fluid and
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FOODBORNE INFECTIONS 367 mixed toge
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FOODBORNE INFECTIONS 369 E. Disease
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FOODBORNE INFECTIONS 371 To control
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FOODBORNE INFECTIONS 373 4. Prevent
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FOODBORNE INFECTIONS 375 contaminat
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FOODBORNE INFECTIONS 377 Canada, th
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FOODBORNE INFECTIONS 379 U.S., Yer.
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FOODBORNE INFECTIONS 381 2. Charact
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FOODBORNE INFECTIONS 383 Also, unli
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FOODBORNE INFECTIONS 385 \ X. OTHER
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FOODBORNE INFECTIONS 387 \ 9. Marth
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FOODBORNE INFECTIONS 389 \ 15. Desc
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392 FUNDAMENTAL FOOD MICROBIOLOGY H
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394 FUNDAMENTAL FOOD MICROBIOLOGY E
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398 FUNDAMENTAL FOOD MICROBIOLOGY H
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414 FUNDAMENTAL FOOD MICROBIOLOGY V
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417 CHAPTER 28 New and Emerging Foo
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NEW AND EMERGING FOODBORNE PATHOGEN
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CONTENTS 429 CHAPTER 29 Indicators
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INDICATORS OF BACTERIAL PATHOGENS 4
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SECTION VI Control of Microorganism
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441 CHAPTER 30 Control of Access (C
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CONTROL OF ACCESS (CLEANING AND SAN
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456 FUNDAMENTAL FOOD MICROBIOLOGY e
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CONTENTS 467 CHAPTER 33 Control by
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CONTROL BY LOW TEMPERATURE 469 with
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CONTROL BY LOW TEMPERATURE 471 and
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CONTROL BY LOW TEMPERATURE 473 Raw
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CONTROL BY REDUCED A W aureus and r
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CONTROL BY REDUCED A W solute. Pseu
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CONTROL BY REDUCED A W D. Foam-Dryi
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CONTROL BY LOW PH AND ORGANIC ACIDS
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CONTROL BY MODIFIED ATMOSPHERE (OR
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CONTROL BY IRRADIATION 509 feeding
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CONTROL BY IRRADIATION 511 baskets,
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CONTROL BY IRRADIATION 513 C. Curre
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CONTROL BY A COMBINATION OF METHODS
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CONTROL BY A COMBINATION OF METHODS
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SECTION VII Appendices This section
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550 FUNDAMENTAL FOOD MICROBIOLOGY S
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555 APPENDIX E Detection of Microor
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DETECTION OF MICROORGANISMS IN FOOD
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A ABC transporter, 165 Abiogenesis,
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INDEX 569 Antibiotics, see also spe
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INDEX 571 instability of, 152 trans
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INDEX 573 in blue cheese, 201 in bu
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INDEX 575 in condiments, 351 in dai
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INDEX 577 D D value, 459-460, 511 D
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INDEX 579 on equipment, 40 habitats
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INDEX 581 contamination of, 422-423
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INDEX 583 spoilage from, 261, 270-2
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INDEX 585 for carcass wash, 488 in
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INDEX 587 bacteriophages, identific
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INDEX 589 Leuconostoc, see also Oen
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INDEX 591 benzoic acid level in, 48
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INDEX 593 spoilage of, 309-310 wate
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INDEX 595 holding time for, 459 by
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INDEX 597 low-heat processing of, 4
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INDEX 603 in gum, 49 habitats of, 3
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INDEX 605 Tofu, 296, 379, 472 Tomat
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INDEX 607 W Warburg-Dicken-Horecker
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Fundamental Food Microbiology, Third Edition - Fuad Fathir

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