Fundamental Food Microbiology, Third Edition - Fuad Fathir

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MICROORGANISMS USED IN FOOD FERMENTATION 135 \ QUESTIONS 1. Discuss the criteria used to select a microorganism for beneficial purposes in foods. 2. List the different ways microorganisms are used beneficially in foods. 3. List the genera that are now included in the group of lactic acid bacteria. 4. List the genera currently used as starter cultures in food fermentation. 5. List one species each from Lactococcus and Streptococcus, and two each from Leuconostoc, Pediococcus, Bifidobacterium, and Propionibacterium, used in food fermentation. 6. How are the species in genus Lactobacillus (the basis) divided into groups? List two species from each group. 7. When are the following terms used: lactococci and Lactococcus; streptococci and Streptococcus; leuconostocs and Leuconostoc; pediococci and Pediococcus; and lactobacilli and Lactobacillus? 8. Name three bacterial species that are now used as probiotic bacteria. 9. In yeast fermentation of different foods and beverages, only one species is used. Name the species, and discuss how one species can be effective in so many fermentation processes. Discuss the characteristics of bottom and top yeasts. Name a species that is now used commercially to produce b-galactosidase (lactase). 10. How are molds used in different ways in food? Name two species and list their uses. What precautions are needed while using a mold strain in food fermentation?
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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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CONTENTS 35 CHAPTER 3 Sources of Mi
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SOURCES OF MICROORGANISMS IN FOODS
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44 FUNDAMENTAL FOOD MICROBIOLOGY op
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46 FUNDAMENTAL FOOD MICROBIOLOGY Fl
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48 FUNDAMENTAL FOOD MICROBIOLOGY di
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50 FUNDAMENTAL FOOD MICROBIOLOGY we
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52 FUNDAMENTAL FOOD MICROBIOLOGY 2.
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SECTION II Microbial Growth Respons
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58 FUNDAMENTAL FOOD MICROBIOLOGY A.
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60 FUNDAMENTAL FOOD MICROBIOLOGY Fo
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62 FUNDAMENTAL FOOD MICROBIOLOGY 8
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64 FUNDAMENTAL FOOD MICROBIOLOGY Th
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CONTENTS 67 CHAPTER 6 Factors Influ
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FACTORS INFLUENCING MICROBIAL GROWT
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82 FUNDAMENTAL FOOD MICROBIOLOGY I.
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186 FUNDAMENTAL FOOD MICROBIOLOGY f
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188 FUNDAMENTAL FOOD MICROBIOLOGY T
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194 FUNDAMENTAL FOOD MICROBIOLOGY c
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202 FUNDAMENTAL FOOD MICROBIOLOGY R
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204 FUNDAMENTAL FOOD MICROBIOLOGY I
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206 FUNDAMENTAL FOOD MICROBIOLOGY r
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210 FUNDAMENTAL FOOD MICROBIOLOGY E
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212 FUNDAMENTAL FOOD MICROBIOLOGY i
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214 FUNDAMENTAL FOOD MICROBIOLOGY r
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216 FUNDAMENTAL FOOD MICROBIOLOGY a
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220 FUNDAMENTAL FOOD MICROBIOLOGY C
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222 FUNDAMENTAL FOOD MICROBIOLOGY L
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225 CHAPTER 16 Food Biopreservative
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FOOD BIOPRESERVATIVES OF MICROBIAL
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243 CHAPTER 17 Food Ingredients and
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FOOD INGREDIENTS AND ENZYMES OF MIC
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SECTION IV Microbial Food Spoilage
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260 FUNDAMENTAL FOOD MICROBIOLOGY F
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CONTENTS 269 CHAPTER 19 Spoilage of
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SPOILAGE OF SPECIFIC FOOD GROUPS 27
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289 CHAPTER 20 New Food Spoilage Ba
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NEW FOOD SPOILAGE BACTERIA IN REFRI
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CONTENTS 305 CHAPTER 21 Food Spoila
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FOOD SPOILAGE BY MICROBIAL ENZYMES
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CONTENTS 313 CHAPTER 22 Indicators
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INDICATORS OF MICROBIAL FOOD SPOILA
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establishing sanitary quality in fo
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338 FUNDAMENTAL FOOD MICROBIOLOGY B
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CONTENTS 343 CHAPTER 24 Foodborne I
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FOODBORNE INTOXICATIONS 345 1983 an
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FOODBORNE INTOXICATIONS 347 (14.9%)
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FOODBORNE INTOXICATIONS 349 The seq
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FOODBORNE INTOXICATIONS 351 toxins,
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FOODBORNE INTOXICATIONS 353 I. Anal
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FOODBORNE INTOXICATIONS 355 peanuts
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FOODBORNE INTOXICATIONS 357 \ 7. Li
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364 FUNDAMENTAL FOOD MICROBIOLOGY h
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366 FUNDAMENTAL FOOD MICROBIOLOGY A
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368 FUNDAMENTAL FOOD MICROBIOLOGY H
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CONTENTS 391 CHAPTER 26 Foodborne T
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FOODBORNE TOXICOINFECTIONS 393 1970
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FOODBORNE TOXICOINFECTIONS 395 cook
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FOODBORNE TOXICOINFECTIONS 397 F. F
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FOODBORNE TOXICOINFECTIONS 399 C. H
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FOODBORNE TOXICOINFECTIONS 401 thre
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FOODBORNE TOXICOINFECTIONS 403 subg
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405 CHAPTER 27 Opportunistic Pathog
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OPPORTUNISTIC PATHOGENS, PARASITES,
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428 FUNDAMENTAL FOOD MICROBIOLOGY Q
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436 FUNDAMENTAL FOOD MICROBIOLOGY A
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438 FUNDAMENTAL FOOD MICROBIOLOGY (
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Chapter 37: Control by Antimicrobia
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CONTENTS 451 CHAPTER 31 Control by
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CONTROL BY PHYSICAL REMOVAL 453 D.
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CONTENTS 455 CHAPTER 32 Control by
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CONTROL BY HEAT 457 Some microorgan
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CONTROL BY HEAT 459 C. Nature of Pr
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CONTROL BY HEAT 461 Figure 32.1 Gra
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CONTROL BY HEAT 463 botulinum Type
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CONTROL BY HEAT 465 always be used,
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468 FUNDAMENTAL FOOD MICROBIOLOGY w
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470 FUNDAMENTAL FOOD MICROBIOLOGY b
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472 FUNDAMENTAL FOOD MICROBIOLOGY p
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476 FUNDAMENTAL FOOD MICROBIOLOGY S
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478 FUNDAMENTAL FOOD MICROBIOLOGY s
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480 FUNDAMENTAL FOOD MICROBIOLOGY V
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490 FUNDAMENTAL FOOD MICROBIOLOGY s
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504 FUNDAMENTAL FOOD MICROBIOLOGY e
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512 FUNDAMENTAL FOOD MICROBIOLOGY m
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518 FUNDAMENTAL FOOD MICROBIOLOGY P
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537 APPENDIX A Microbial Attachment
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MICROBIAL ATTACHMENT TO FOOD AND EQ
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541 APPENDIX B Predictive Modeling
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PREDICTIVE MODELING OF MICROBIAL GR
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545 APPENDIX C Regulatory Agencies
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REGULATORY AGENCIES MONITORING FOOD
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549 APPENDIX D Hazard Analysis Crit
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HAZARD ANALYSIS CRITICAL CONTROL PO
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HAZARD ANALYSIS CRITICAL CONTROL PO
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556 FUNDAMENTAL FOOD MICROBIOLOGY u
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568 FUNDAMENTAL FOOD MICROBIOLOGY O
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602 FUNDAMENTAL FOOD MICROBIOLOGY S
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Fundamental Food Microbiology, Third Edition - Fuad Fathir

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