Fundamental Food Microbiology, Third Edition - Fuad Fathir

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BIOCHEMISTRY OF SOME BENEFICIAL TRAITS 143 lactic acid in large amounts (mainly some Lactobacillus spp.) are commercially used for this purpose. At present, genetic studies are being conducted to develop strains by inactivating the D-lactate dehydrogenase system in species that have both the L and D systems and produce large amounts of a mixture of L(+)- and D(–)-lactic acid. Some of the species that produce L(+)-lactic acid (>90% or more) are Lactococcus lactis ssp. lactis and cremoris, Streptococcus thermophilus, Lactobacillus. amylovorus, Lab. amylophilus, Lab. casei spp. casei, Lab. casei spp. rhamnosus, and Lab. divergens. Some of the common species used in food fermentation, namely Pediococcus acidilactici, Ped. pentosaceus, Lab. delbrueckii spp. bulgaricus and helvaticus, Lab. acidophilus, Lab. reuteri, and Lab. plantarum, produce a mixture of D(–)and L(+)-lactic acids, with 20 to 70% being L(+)-lactic acid. 2 E. Heterolactic Fermentation of Carbohydrates Hexoses are metabolized to produce a mixture of lactic acid, CO 2, and acetate or ethanol by heterofermentative lactic acid bacteria (Table 11.1). Species from genera Leuconostoc and Group III Lactobacillus lack fructose diphosphoaldolase (of EMP pathway), but have glucose phosphate dehydrogenase and xylulose phosphoketolase enzymes, which enable them to metabolize hexoses through phosphogluconatephosphoketolase pathway (or hexose monophosphate shunt) to generate energy. 3–8 This pathway has an initial oxidative phase followed by a nonoxidative phase (Figure 11.3). In the oxidative phase, glucose following phosphorylation is oxidized to 6-phosphogluconate by glucose phosphate dehydrogenase and then decarboxylated to produce one CO 2 molecule and a 5C compound, ribulose-5-phosphate. In the nonoxidative phase, the 5C compound is converted to xylulose-5-phosphate, which, through hydrolysis, produces one glyceraldehyde-3-phosphate and one acetyl phosphate. Glyceraldehyde-3-phosphate is subsequently converted to lactate. Acetyl phosphate can be oxidized to yield acetate, or reduced to yield ethanol (depending on the O–R potential of the environment). Species differ in their abilities to produce ethanol, acetate, or a mixture of both. The end products are excreted into the environment. F. Metabolism of Pentoses The species in genera Leuconostoc and Group III Lactobacillus can ferment different pentose sugars by the pentose-phosphate pathway to produce ATP, lactate, and acetate, because they have the phosphoketolase enzyme. In Group II Lactobacillus, this enzyme is inducible and is produced only when a pentose is present in the environment. Although Ped. pentosaceus, Ped. acidilactici, and Lac. lactis can metabolize some pentoses, the pathways are not clearly known. 4–6,8 The metabolizable pentoses by the Leuconostoc and Lactobacillus (Group II and Group III) are first converted to xylulose-5-phosphate by several different ways. Xylulose-5-phosphate is then metabolized to produce lactate and acetate or ethanol by the mechanisms described in the nonoxidizing portion of metabolism of hexoses by heterofermentative lactic acid bacteria (Figure 11.3). No CO 2 is produced from the metabolism of pentoses through this pathway. \
144 FUNDAMENTAL FOOD MICROBIOLOGY ATP NAD + * NAD + Glucose ----Ø---> Glucose-6-phosphate ----Ø-----> 6-phosphogluconate --Ø-- CO2 + Ribulose-5-phosphate ADP NADH NADH + H + + H + phosphate ** Ø -------> Xylulose-5-phosphate -------> Glyceraldehyde-3-phosphate + Acetyl~phosphate 2ADP NADH + H + (a) Glyceraldehyde-3-phosphate --Ø-----Ø-----> Lactate 2ATP NAD + (oxidized) ADP (b) Acetyl~phosphate ---------------Ø----> Acetate ATP CoA~SH Æ Æ Phosphate NADH + H + NADH + H + Acetyl~CoA (reduced) Ø Acetaldehyde ---Ø---------> Ethanol Ø NAD + NAD + CoA~SH [Glucose Æ 1 lactate + 1 acetate/ethanol + 1 CO2 + (2 ATP + 1 NADH if acetate or 1 ATP if ethanol)] * Glucosephosphate dehydrogenase; ** Xylulose phosphoketolase Figure 11.3 Heterolactic fermentation of hexoses through HMS.
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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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86 FUNDAMENTAL FOOD MICROBIOLOGY Ot
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88 FUNDAMENTAL FOOD MICROBIOLOGY E.
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90 FUNDAMENTAL FOOD MICROBIOLOGY do
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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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228 FUNDAMENTAL FOOD MICROBIOLOGY d
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230 FUNDAMENTAL FOOD MICROBIOLOGY A
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232 FUNDAMENTAL FOOD MICROBIOLOGY T
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234 FUNDAMENTAL FOOD MICROBIOLOGY b
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236 FUNDAMENTAL FOOD MICROBIOLOGY p
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238 FUNDAMENTAL FOOD MICROBIOLOGY E
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240 FUNDAMENTAL FOOD MICROBIOLOGY S
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244 FUNDAMENTAL FOOD MICROBIOLOGY I
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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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272 FUNDAMENTAL FOOD MICROBIOLOGY o
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276 FUNDAMENTAL FOOD MICROBIOLOGY B
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284 FUNDAMENTAL FOOD MICROBIOLOGY (
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302 FUNDAMENTAL FOOD MICROBIOLOGY O
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306 FUNDAMENTAL FOOD MICROBIOLOGY e
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310 FUNDAMENTAL FOOD MICROBIOLOGY m
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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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346 FUNDAMENTAL FOOD MICROBIOLOGY t
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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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408 FUNDAMENTAL FOOD MICROBIOLOGY a
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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 MODIFIED ATMOSPHERE (OR
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CONTROL BY ANTIMICROBIAL PRESERVATI
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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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515 CHAPTER 39 Control by Novel Pro
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CONTROL BY NOVEL PROCESSING TECHNOL
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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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548 FUNDAMENTAL FOOD MICROBIOLOGY h
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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 599 Research challenge studie
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INDEX 601 smoke curing of, 481 spoi
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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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