Fundamental Food Microbiology, Third Edition - Fuad Fathir

Recommendations

Info

MICROBIOLOGY OF FERMENTED FOOD PRODUCTION 195 Complete genome sequences of several strains of each species are available now, which will help in the future to develop more desirable strains for use in yogurt production. 7. Microbial Problems In plain yogurt, flavor problems can be associated with the concentrations of acetaldehyde. A low concentration gives a chalky and sour flavor, and too much acetaldehyde can give a green flavor. Similarly, too much diacetyl gives a buttery aroma. Too much acid production during storage causes a sour taste. Proteolysis and accumulation of bitter peptides during storage are associated with bitter flavor. Production of exopolysaccharides by the starter can give a viscous and ropy texture (which can be desirable in some situations). Growth of yeasts during storage can also produce a fruity flavor, especially in yogurt containing fruits and nuts. In colored, flavored, and blended yogurt, many of these problems are masked. During long storage, molds can grow on the surface (also see Chapter 19). E. Cheeses Cheeses are made by coagulating the casein in milk with lactic acid produced by lactic acid bacteria and without or with the enzyme rennin, followed by collecting the casein for further processing, which may include ripening. 6 The process was probably accidentally discovered in the Middle East ca. 7000 B.C. from the coagulation of milk stored in a calf stomach by lactic acid produced by lactic acid bacteria (and probably rennin in the stomach). At present, many varieties of cheeses are made worldwide, which probably use more than 20% of the total milk produced. In the U.S., the total production of different varieties of cheese in 1982 was 4.4 billion pounds (2 billion Kg) and, in 1987, increased to 5.3 billion pounds (2.4 billion Kg). Because of the worldwide increase in cheese consumption, cheese production will continue to increase not only in the U.S., but also in other countries, especially in dairy-rich countries in Europe and in New Zealand. Cheese varieties have been grouped in different ways. Examples of several varieties based on starter cultures used and some important secondary flora are listed here. 1. Unripened Cheese \ • Soft Cottage cheese with starters Lac. lactis ssp. lactis and cremoris and Leuconostoc mesenteroides ssp. cremoris. Mozzarella cheese with starters Str. thermophilus and Lab. delbrueckii ssp. bulgaricus. 2. Ripened Cheese • Soft Brie cheese with starter Lac. lactis ssp.; Penicillium sp. and yeasts are secondary flora.
196 FUNDAMENTAL FOOD MICROBIOLOGY • Semihard Gouda cheese with starters Lac. lactis ssp. and Leuconostoc spp.; dairy Propionibacterium may be secondary flora. Blue cheese with starter Lac. lactis ssp., Leuconostoc spp.; Penicillium roquefortii, yeasts, and micrococci are secondary flora. • Hard Cheddar cheese with starters Lac. lactis ssp.; some lactobacilli and pediococci (and probably enterococci) are secondary (or associative) flora. Swiss cheese with starters Str. thermophilus, Lab. helveticus, and dairy Propionibacterium spp.; enterococci can be secondary (associative) flora. Only cottage, cheddar, Swiss, and blue cheeses are further discussed to understand the microbiological aspects of unripened and ripened cheeses. F. <strong>Microbiology</strong> of Cottage Cheese 6 1. Characteristics Cottage cheese is made from low-fat or skim milk and has a soft texture with ca. 80% moisture. It is unripened and has a buttery aroma due to diacetyl (along with lactic acid and little acetaldehyde). 2. Processing (from Skim Milk) 1. Pasteurized, cooled to 70�F (22.2°C) , starter added, and incubated for 12 h at pH 4.7. 2. Firm curd set, cut in cubes, and cooked at 125�F (51.7°C) for 50 min or more. 3. Whey drained off, stirred to remove more to get dry curd. 4. Salted, creamed, and preservative added. 5. Packaged and refrigerated. 3. Starters (Controlled Fermentation) Frozen concentrate for direct vat set can be used. Mixed strains of Lac. lactis ssp. cremoris and lactis are predominantly used for acid. Leu. mesenteroides ssp. cremoris can be added initially (in which case citrate is added to milk), mainly for diacetyl. Lac. lactis ssp. lactis biovar diacetylactis can be used for diacetyl, but not inoculated in milk because of formation of too much CO 2, which causes curd particles to float. Instead, it is grown separately in cream, which is then used to cream the dry curd. 4. Growth, Biochemistry, and Genetics Growth, biochemistry, and genetics (including current strain improvements) are similar to those described for the microbiology of buttermilk (see Section IIIC).
Page 2 and 3:
Third Edition FUNDAMENTAL FOOD MICR
Page 4:
Dedication To my parents, Hem and K
Page 8 and 9:
Preface to the First Edition Betwee
Page 10:
Preface to the Second Edition It is
Page 14 and 15:
Table of Contents Section I Introdu
Page 16 and 17:
Chapter 23 Important Facts in Foodb
Page 18:
SECTION I Introduction to Microbes
Page 21 and 22:
4 FUNDAMENTAL FOOD MICROBIOLOGY II.
Page 23 and 24:
6 FUNDAMENTAL FOOD MICROBIOLOGY V.
Page 25 and 26:
8 FUNDAMENTAL FOOD MICROBIOLOGY VI.
Page 27 and 28:
10 FUNDAMENTAL FOOD MICROBIOLOGY
Page 30 and 31:
CONTENTS 13 CHAPTER 2 Characteristi
Page 32 and 33:
CHARACTERISTICS OF PREDOMINANT MICR
Page 34 and 35:
Page 36 and 37:
Page 38 and 39:
Page 40 and 41:
Page 42 and 43:
Page 44 and 45:
Page 46 and 47:
Page 48 and 49:
Page 50 and 51:
Page 52 and 53:
CONTENTS 35 CHAPTER 3 Sources of Mi
Page 54 and 55:
SOURCES OF MICROORGANISMS IN FOODS
Page 56 and 57:
Page 58:
Page 61 and 62:
44 FUNDAMENTAL FOOD MICROBIOLOGY op
Page 63 and 64:
46 FUNDAMENTAL FOOD MICROBIOLOGY Fl
Page 65 and 66:
48 FUNDAMENTAL FOOD MICROBIOLOGY di
Page 67 and 68:
50 FUNDAMENTAL FOOD MICROBIOLOGY we
Page 69 and 70:
52 FUNDAMENTAL FOOD MICROBIOLOGY 2.
Page 72:
SECTION II Microbial Growth Respons
Page 75 and 76:
58 FUNDAMENTAL FOOD MICROBIOLOGY A.
Page 77 and 78:
60 FUNDAMENTAL FOOD MICROBIOLOGY Fo
Page 79 and 80:
62 FUNDAMENTAL FOOD MICROBIOLOGY 8
Page 81 and 82:
64 FUNDAMENTAL FOOD MICROBIOLOGY Th
Page 84 and 85:
CONTENTS 67 CHAPTER 6 Factors Influ
Page 86 and 87:
FACTORS INFLUENCING MICROBIAL GROWT
Page 88 and 89:
Page 90 and 91:
Page 92 and 93:
Page 94 and 95:
Page 96:
Page 99 and 100:
82 FUNDAMENTAL FOOD MICROBIOLOGY I.
Page 101 and 102:
84 FUNDAMENTAL FOOD MICROBIOLOGY qu
Page 103 and 104:
86 FUNDAMENTAL FOOD MICROBIOLOGY Ot
Page 105 and 106:
88 FUNDAMENTAL FOOD MICROBIOLOGY E.
Page 107 and 108:
90 FUNDAMENTAL FOOD MICROBIOLOGY do
Page 109 and 110:
92 FUNDAMENTAL FOOD MICROBIOLOGY in
Page 111 and 112:
94 FUNDAMENTAL FOOD MICROBIOLOGY II
Page 113 and 114:
96 FUNDAMENTAL FOOD MICROBIOLOGY Fi
Page 115 and 116:
98 FUNDAMENTAL FOOD MICROBIOLOGY pr
Page 117 and 118:
100 FUNDAMENTAL FOOD MICROBIOLOGY T
Page 120 and 121:
CONTENTS 103 CHAPTER 9 Microbial St
Page 122 and 123:
MICROBIAL STRESS RESPONSE IN THE FO
Page 124 and 125:
Page 126 and 127:
Page 128 and 129:
Page 130 and 131:
Page 132 and 133:
Page 134 and 135:
Page 136 and 137:
Page 138:
Page 142 and 143:
125 CHAPTER 10 Microorganisms Used
Page 144 and 145:
MICROORGANISMS USED IN FOOD FERMENT
Page 146 and 147:
Page 148 and 149:
Page 150 and 151:
Page 152:
Page 155 and 156:
138 FUNDAMENTAL FOOD MICROBIOLOGY b
Page 157 and 158:
140 FUNDAMENTAL FOOD MICROBIOLOGY B
Page 159 and 160:
142 FUNDAMENTAL FOOD MICROBIOLOGY A
Page 161 and 162: 144 FUNDAMENTAL FOOD MICROBIOLOGY A
Page 163 and 164: 146 FUNDAMENTAL FOOD MICROBIOLOGY 2
Page 165 and 166: 148 FUNDAMENTAL FOOD MICROBIOLOGY p
Page 171 and 172: 154 FUNDAMENTAL FOOD MICROBIOLOGY B
Page 177 and 178: 160 FUNDAMENTAL FOOD MICROBIOLOGY c
Page 181 and 182: 164 FUNDAMENTAL FOOD MICROBIOLOGY o
Page 183 and 184: 166 FUNDAMENTAL FOOD MICROBIOLOGY I
Page 187 and 188: 170 FUNDAMENTAL FOOD MICROBIOLOGY V
Page 193 and 194: 176 FUNDAMENTAL FOOD MICROBIOLOGY t
Page 195 and 196: 178 FUNDAMENTAL FOOD MICROBIOLOGY m
Page 200 and 201: 183 CHAPTER 14 Microbiology of Ferm
Page 202 and 203: MICROBIOLOGY OF FERMENTED FOOD PROD
Page 226 and 227: CONTENTS 209 CHAPTER 15 Intestinal
Page 228 and 229: INTESTINAL BENEFICIAL BACTERIA 211
Page 240: INTESTINAL BENEFICIAL BACTERIA 223
Page 243 and 244: 226 FUNDAMENTAL FOOD MICROBIOLOGY w
Page 245 and 246: 228 FUNDAMENTAL FOOD MICROBIOLOGY d
Page 249 and 250: 232 FUNDAMENTAL FOOD MICROBIOLOGY T
Page 251 and 252: 234 FUNDAMENTAL FOOD MICROBIOLOGY b
Page 255 and 256: 238 FUNDAMENTAL FOOD MICROBIOLOGY E
Page 257 and 258: 240 FUNDAMENTAL FOOD MICROBIOLOGY S
Page 261 and 262: 244 FUNDAMENTAL FOOD MICROBIOLOGY I
Page 263 and 264:
246 FUNDAMENTAL FOOD MICROBIOLOGY C
Page 265 and 266:
248 FUNDAMENTAL FOOD MICROBIOLOGY I
Page 267 and 268:
Page 269 and 270:
252 FUNDAMENTAL FOOD MICROBIOLOGY M
Page 271 and 272:
Page 274 and 275:
CONTENTS 257 CHAPTER 18 Important F
Page 276 and 277:
IMPORTANT FACTORS IN MICROBIAL FOOD
Page 278 and 279:
Page 280 and 281:
Page 282 and 283:
Page 284:
Page 287 and 288:
270 FUNDAMENTAL FOOD MICROBIOLOGY X
Page 289 and 290:
272 FUNDAMENTAL FOOD MICROBIOLOGY o
Page 291 and 292:
274 FUNDAMENTAL FOOD MICROBIOLOGY p
Page 293 and 294:
Page 295 and 296:
Page 297 and 298:
Page 299 and 300:
Page 301 and 302:
284 FUNDAMENTAL FOOD MICROBIOLOGY (
Page 303 and 304:
Page 305 and 306:
Page 307 and 308:
Page 309 and 310:
Page 311 and 312:
Page 313 and 314:
296 FUNDAMENTAL FOOD MICROBIOLOGY w
Page 315 and 316:
Page 317 and 318:
Page 319 and 320:
302 FUNDAMENTAL FOOD MICROBIOLOGY O
Page 321 and 322:
Page 323 and 324:
306 FUNDAMENTAL FOOD MICROBIOLOGY e
Page 325 and 326:
Page 327 and 328:
310 FUNDAMENTAL FOOD MICROBIOLOGY m
Page 329 and 330:
Page 331 and 332:
Page 333 and 334:
Page 335 and 336:
318 FUNDAMENTAL FOOD MICROBIOLOGY s
Page 338 and 339:
SECTION V Microbial Foodborne Disea
Page 340 and 341:
CONTENTS 323 CHAPTER 23 Important F
Page 342 and 343:
IMPORTANT FACTS IN FOODBORNE DISEAS
Page 344 and 345:
Page 346 and 347:
Page 348 and 349:
Page 350 and 351:
Page 352 and 353:
Page 354 and 355:
Page 356 and 357:
Page 358:
Page 361 and 362:
Page 363 and 364:
346 FUNDAMENTAL FOOD MICROBIOLOGY t
Page 365 and 366:
348 FUNDAMENTAL FOOD MICROBIOLOGY G
Page 367 and 368:
350 FUNDAMENTAL FOOD MICROBIOLOGY P
Page 369 and 370:
Page 371 and 372:
Page 373 and 374:
356 FUNDAMENTAL FOOD MICROBIOLOGY R
Page 376 and 377:
CONTENTS 359 CHAPTER 25 Foodborne I
Page 378 and 379:
FOODBORNE INFECTIONS 361 B. Vibrio
Page 380 and 381:
FOODBORNE INFECTIONS 363 stand the
Page 382 and 383:
FOODBORNE INFECTIONS 365 fluid and
Page 384 and 385:
FOODBORNE INFECTIONS 367 mixed toge
Page 386 and 387:
FOODBORNE INFECTIONS 369 E. Disease
Page 388 and 389:
FOODBORNE INFECTIONS 371 To control
Page 390 and 391:
FOODBORNE INFECTIONS 373 4. Prevent
Page 392 and 393:
FOODBORNE INFECTIONS 375 contaminat
Page 394 and 395:
FOODBORNE INFECTIONS 377 Canada, th
Page 396 and 397:
FOODBORNE INFECTIONS 379 U.S., Yer.
Page 398 and 399:
FOODBORNE INFECTIONS 381 2. Charact
Page 400 and 401:
FOODBORNE INFECTIONS 383 Also, unli
Page 402 and 403:
FOODBORNE INFECTIONS 385 \ X. OTHER
Page 404 and 405:
FOODBORNE INFECTIONS 387 \ 9. Marth
Page 406:
FOODBORNE INFECTIONS 389 \ 15. Desc
Page 409 and 410:
392 FUNDAMENTAL FOOD MICROBIOLOGY H
Page 411 and 412:
394 FUNDAMENTAL FOOD MICROBIOLOGY E
Page 413 and 414:
396 FUNDAMENTAL FOOD MICROBIOLOGY w
Page 415 and 416:
398 FUNDAMENTAL FOOD MICROBIOLOGY H
Page 417 and 418:
Page 419 and 420:
Page 421 and 422:
Page 423 and 424:
Page 425 and 426:
408 FUNDAMENTAL FOOD MICROBIOLOGY a
Page 427 and 428:
Page 429 and 430:
Page 431 and 432:
414 FUNDAMENTAL FOOD MICROBIOLOGY V
Page 434 and 435:
417 CHAPTER 28 New and Emerging Foo
Page 436 and 437:
NEW AND EMERGING FOODBORNE PATHOGEN
Page 438 and 439:
Page 440 and 441:
Page 442 and 443:
Page 444 and 445:
Page 446 and 447:
CONTENTS 429 CHAPTER 29 Indicators
Page 448 and 449:
INDICATORS OF BACTERIAL PATHOGENS 4
Page 450 and 451:
Page 452 and 453:
Page 454 and 455:
Page 456 and 457:
SECTION VI Control of Microorganism
Page 458 and 459:
441 CHAPTER 30 Control of Access (C
Page 460 and 461:
CONTROL OF ACCESS (CLEANING AND SAN
Page 462 and 463:
Page 464 and 465:
Page 466:
Page 469 and 470:
Page 471 and 472:
Page 473 and 474:
456 FUNDAMENTAL FOOD MICROBIOLOGY e
Page 475 and 476:
Page 477 and 478:
Page 479 and 480:
Page 481 and 482:
Page 484 and 485:
CONTENTS 467 CHAPTER 33 Control by
Page 486 and 487:
CONTROL BY LOW TEMPERATURE 469 with
Page 488 and 489:
CONTROL BY LOW TEMPERATURE 471 and
Page 490 and 491:
CONTROL BY LOW TEMPERATURE 473 Raw
Page 492 and 493:
Page 494 and 495:
CONTROL BY REDUCED A W aureus and r
Page 496 and 497:
CONTROL BY REDUCED A W solute. Pseu
Page 498 and 499:
CONTROL BY REDUCED A W D. Foam-Dryi
Page 500 and 501:
Page 502 and 503:
CONTROL BY LOW PH AND ORGANIC ACIDS
Page 504 and 505:
Page 506 and 507:
Page 508 and 509:
Page 510 and 511:
CONTROL BY MODIFIED ATMOSPHERE (OR
Page 512 and 513:
CONTROL BY MODIFIED ATMOSPHERE (OR
Page 514 and 515:
Page 516 and 517:
CONTROL BY ANTIMICROBIAL PRESERVATI
Page 518 and 519:
Page 520 and 521:
Page 522 and 523:
Page 524 and 525:
Page 526 and 527:
CONTROL BY IRRADIATION 509 feeding
Page 528 and 529:
CONTROL BY IRRADIATION 511 baskets,
Page 530 and 531:
CONTROL BY IRRADIATION 513 C. Curre
Page 532 and 533:
515 CHAPTER 39 Control by Novel Pro
Page 534 and 535:
CONTROL BY NOVEL PROCESSING TECHNOL
Page 536 and 537:
Page 538 and 539:
Page 540 and 541:
Page 542 and 543:
Page 544 and 545:
Page 546 and 547:
Page 548 and 549:
CONTROL BY A COMBINATION OF METHODS
Page 550 and 551:
CONTROL BY A COMBINATION OF METHODS
Page 552:
SECTION VII Appendices This section
Page 555 and 556:
Page 557 and 558:
Page 559 and 560:
Page 561 and 562:
Page 563 and 564:
Page 565 and 566:
548 FUNDAMENTAL FOOD MICROBIOLOGY h
Page 567 and 568:
550 FUNDAMENTAL FOOD MICROBIOLOGY S
Page 569 and 570:
Page 572 and 573:
555 APPENDIX E Detection of Microor
Page 574 and 575:
DETECTION OF MICROORGANISMS IN FOOD
Page 576 and 577:
Page 578 and 579:
Page 580 and 581:
Page 582 and 583:
Page 584 and 585:
A ABC transporter, 165 Abiogenesis,
Page 586 and 587:
INDEX 569 Antibiotics, see also spe
Page 588 and 589:
INDEX 571 instability of, 152 trans
Page 590 and 591:
INDEX 573 in blue cheese, 201 in bu
Page 592 and 593:
INDEX 575 in condiments, 351 in dai
Page 594 and 595:
INDEX 577 D D value, 459-460, 511 D
Page 596 and 597:
INDEX 579 on equipment, 40 habitats
Page 598 and 599:
INDEX 581 contamination of, 422-423
Page 600 and 601:
INDEX 583 spoilage from, 261, 270-2
Page 602 and 603:
INDEX 585 for carcass wash, 488 in
Page 604 and 605:
INDEX 587 bacteriophages, identific
Page 606 and 607:
INDEX 589 Leuconostoc, see also Oen
Page 608 and 609:
INDEX 591 benzoic acid level in, 48
Page 610 and 611:
INDEX 593 spoilage of, 309-310 wate
Page 612 and 613:
INDEX 595 holding time for, 459 by
Page 614 and 615:
INDEX 597 low-heat processing of, 4
Page 616 and 617:
INDEX 599 Research challenge studie
Page 618 and 619:
INDEX 601 smoke curing of, 481 spoi
Page 620 and 621:
INDEX 603 in gum, 49 habitats of, 3
Page 622 and 623:
INDEX 605 Tofu, 296, 379, 472 Tomat
Page 624 and 625:
INDEX 607 W Warburg-Dicken-Horecker
show all

Fundamental Food Microbiology, Third Edition - Fuad Fathir

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?