Fundamental Food Microbiology, Third Edition - Fuad Fathir

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MICROBIOLOGY OF FERMENTED FOOD PRODUCTION 207 \ VI. CONCLUSION Food fermentation involves use of specific starter cultures in different types of foods as starting materials. The starting materials can be milk, meat, fish, fruits, vegetables, grains, seeds, and others. They are used separately or in combination. Current trend is to use controlled fermentation in place of natural fermentation. Improvement of strains has helped overcome some of the drawbacks of controlled fermentation. Information on genomes will help improve strains in the future. REFERENCES 1. Ray, B., History of food preservation, in Food Biopreservatives of Microbial Origin, Ray, B. and Daeschel, M.A., Eds., CRC Press, Boca Raton, FL, 1992, pp. 2-22. 2. Campbell-Plat, G., Fermented Foods of the World, Butterworths, London, 1987, p. xi. 3. Wood, B.J.B., Ed., Microbiology of Fermented Foods, 2nd ed., Vols. 1 & 2, Blackie & Academic Professionals, New York, 1998. 4. Kurman, J.A., Rasie, J., and Kroger, M., Encyclopedia of Fermented Fresh Milk Products, Van Nostrand Reinhold, New York, 1992, p. 1. 5. Tamime, A.Y. and Robinson, R.K., Yoghurt Science and Technology, 2nd ed., CRC Press, Boca Raton, 1999, pp. 306, 389, 432. 6. Fox, P.F., Ed., Cheese: Chemistry, Physics and Biochemistry, 2nd ed., Vols. 1 & 2, Aspen Publishers, Gaithersberg, MD, 1998. 7. El Soda, M.A., The role of lactic acid bacteria in accelerated cheese ripening, FEMS Microbiol. Rev., 12, 239, 1983. QUESTIONS 1. Define and discuss the advantages of different methods used to produce fermented foods. 2. Briefly discuss the factors to be considered while selecting milk to produce fermented dairy products. 3. List the characteristics of buttermilk and describe how they help select specific starter cultures. 4. Describe the symbiotic growth of starter cultures used in the production of yogurt. What genetic improvement will be important in these strains? 5. Most commercial yogurt now contains Lab. acidophilus and Bifidobacterium with regular yogurt bacteria. However, they are added to yogurt after fermentation. Briefly discuss the reasons. 6. In creamed cottage cheese, cream ripened with diacetyl-producing lactic starter is often used instead of using this starter during fermentation. Discuss the reasons. 7. Discuss the biochemical basis of the typical flavor of cheddar cheese. What is the basis of bitter flavor formation? How can it be reduced by genetic improvement of the starters? 8. Discuss the role of starter cultures in the development of desired characteristics in Swiss cheese. 9. Describe the role of molds in blue cheese production. What precautions should be taken in selecting the mold strains?
208 FUNDAMENTAL FOOD MICROBIOLOGY 10. Discuss the methods used to accelerate cheese ripening. 11. List the primary and secondary starter cultures used in controlled fermentation of semidry sausages and discuss their specific roles. 12. Describe the sequential growth of lactic acid bacteria during the natural fermentation of sauerkraut.
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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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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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CONTENTS 67 CHAPTER 6 Factors Influ
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FACTORS INFLUENCING MICROBIAL GROWT
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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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142 FUNDAMENTAL FOOD MICROBIOLOGY A
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CONTENTS 257 CHAPTER 18 Important F
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IMPORTANT FACTORS IN MICROBIAL FOOD
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282 FUNDAMENTAL FOOD MICROBIOLOGY I
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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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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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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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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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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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