Fundamental Food Microbiology, Third Edition - Fuad Fathir

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MICROBIOLOGY OF FERMENTED FOOD PRODUCTION 193 The two species also have a synergistic effect on growth rate, rate of acid production, and amounts of acetaldehyde formation when growing together as compared with when growing individually. The species growing separately in milk produce ca. 8 to 10 ppm acetaldehyde; when grown together, acetaldehyde production increases to a desirable level of 25 ppm or higher. 5. Biochemistry a. Lactose Metabolism Both species have a constitutive b-galactosidase system, and lactose (transported by permease systems) is hydrolyzed to glucose and galactose. Both species are homofermentative and produce lactate from glucose by the EMP pathway. Lab. delbrueckii ssp. bulgaricus strains have enzymes for the Leloir pathway to metabolize galactose, but while actively metabolizing glucose they do not utilize galactose well. Most Str. thermophilus strains do not have the enzymes of the Leloir pathway (or have a very weak system) and thus do not metabolize galactose. As a result, galactose is excreted outside, causing its accumulation in yogurt. β-galactosidase ↓ b. Flavor Production The major flavor compound in yogurt is acetaldehyde (25 ppm), with some diacetyl (0.5 ppm) and acetate. Acetaldehyde is produced in two ways: from glucose via pyruvate by Streptococcus sp. and from threonine (supplied or produced through proteolysis in milk) by Lactobacillus sp. \ Lactose −−−−−→ −−−−−→ glucose → EMP — −−−−−→ galactose → → Lab. → → Lab. → D(-)lactate Str. → L(+)lactate Galactose → D(-)lactate or excreted Str. Galactose → excreted Glucose Str. → Pyruvate CO2 (stimulate Lab.) ↑ −−−−−→ Acetaldehyde (flavor) ↑ Threonine Lab. −−−−−−−−−−−−−−−→ Glycine Diacetyl (stimulates Str.) (flavor) −→
194 FUNDAMENTAL FOOD MICROBIOLOGY c. Formate Production Formate (necessary for Lactobacillus growth) is produced by Str. thermophilus from pyruvate by the action of formate lyase. d. Slime Formation (Glycan) b-galactosidase in some strains of Str. thermophilus polymerizes glucose to produce oligosaccharides and glycan, which may give a viscous texture to yogurt. e. Proteolysis 6. Genetics Pyruvate −−→ → → Formate Acetate (flavor) Proteinases (Lab) Peptidases (stimulates Lab) ↓ ↓ Milk proteins −−−−−→ Peptides −−−−−→ Amino acids (supply necessary ↓ amino acids to Excess accumulation: Str.). Also some of which cause threonine can be bitter flavor used to produce flavor by Lab. • Lac + Phenotype. In both species, the trait (b-galactosidase and permease) is chromosomally linked, constitutive, and quite stable. Some strains can have strong b-galactosidase activity. • Gal + Phenotype. Lab. delbrueckii ssp. bulgaricus is Gal + , but Str. thermophilus usually is a Gal – phenotype. Strains with a good Gal + phenotype can be developed to reduce galactose accumulation in the product. • Pro + Phenotype. Lab. delbrueckii ssp. bulgaricus strains differ in protein hydrolysis ability. Strains with desirable proteolytic activity should be used. Too much proteolysis can adversely affect the texture and enhance development of bitter flavor. • Phage Resistance. Both species have phages; resistant strains need to be developed and used. • Symbiotic and Synergistic Relationship. Strain selection for best combinations is necessary. • Antagonistic Effect. Strains should not produce inhibitory compounds (such as bacteriocins) against each other. • Good Survival to Freezing and Drying. Possible genetic basis needs to be studied to develop resistant strains to produce concentrated starter cultures.
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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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84 FUNDAMENTAL FOOD MICROBIOLOGY qu
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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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92 FUNDAMENTAL FOOD MICROBIOLOGY in
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94 FUNDAMENTAL FOOD MICROBIOLOGY II
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96 FUNDAMENTAL FOOD MICROBIOLOGY Fi
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98 FUNDAMENTAL FOOD MICROBIOLOGY pr
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100 FUNDAMENTAL FOOD MICROBIOLOGY T
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CONTENTS 103 CHAPTER 9 Microbial St
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MICROBIAL STRESS RESPONSE IN THE FO
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125 CHAPTER 10 Microorganisms Used
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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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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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274 FUNDAMENTAL FOOD MICROBIOLOGY p
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284 FUNDAMENTAL FOOD MICROBIOLOGY (
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296 FUNDAMENTAL FOOD MICROBIOLOGY w
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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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396 FUNDAMENTAL FOOD MICROBIOLOGY w
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398 FUNDAMENTAL FOOD MICROBIOLOGY H
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408 FUNDAMENTAL FOOD MICROBIOLOGY a
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412 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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458 FUNDAMENTAL FOOD MICROBIOLOGY A
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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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