Fundamental Food Microbiology, Third Edition - Fuad Fathir

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FOOD INGREDIENTS AND ENZYMES OF MICROBIAL ORIGIN 249 4. Invertase Invertase can be used to hydrolyze sucrose to invert sugars (mixture of glucose and fructose) and increase sweetness. It is used in chocolate processing. 5. Lactase Whey contains high amounts of lactose. Lactose can be concentrated from whey and treated with lactase to produce glucose and galactose. It can then be used to produce alcohol. 6. Lipases Lipases may be used to accelerate cheese flavor along with some proteases. \ Table 17.1 Some Microbial Enzymes Used in <strong>Food</strong> Processing Enzyme Classa Source Substrate Function/Use a-Amylase H Bacteria, molds Starch Production of dextrins; brewing and baking Catalase OR Molds H2O2 Removal of H2O2; milk, liquid eggs Cellulase H Molds Cellulose Hydrolyze cellulose; ethanol production, juice extraction Glucoamylase H Molds Dextrins Dextrins to glucose D-Glucose isomerase I Bacteria Glucose Glucose to fructose; highfructose corn syrup OR Molds D-Glucose, Flavor and color of oxygen liquid egg, juice D-Glucose oxidase Hemicellulase H Bacteria, molds Hemicellulose Juice clarification Invertase H Yeasts Sucrose Production of invert sugar Lactase H Molds, yeasts Lactose Glucose or galactose from whey; low-lactose milk Lipases H Bacteria, molds Lipids Cheese ripening Pectinases H Molds Pectin Clarification of wine, fruit juice, juice extraction Proteinases H Bacteria, molds Proteins Meat tenderization, cheese making and ripening a H, hydrolases; I, isomerases; OR, oxidoreductases.
250 FUNDAMENTAL FOOD MICROBIOLOGY 7. Proteases Different proteases are used in the processing of many foods. They are used to tenderize meat, extract fish proteins, separate and hydrolyze casein in cheese-making (rennet), concentrate cheese flavor (ripening), and reduce bitter peptides in cheese (specific peptidases). B. Enzyme Production by Recombinant DNA Technology The enzymes that are currently used in food processing are obtained from bacteria, yeasts, molds, plants, and mammalian sources. They have been approved by regulatory agencies, and their sources have been included in the GRAS list. There are some disadvantages of obtaining enzymes from plant and animal sources. The supply of these enzymes can be limited and thus costly. Also, molds grow slower than bacteria or yeast, and some strains can produce mycotoxins. It would be more convenient and cost-effective if the enzymes now obtained from nonbacterial sources (including yeasts, as their genetic system is more complicated than bacteria) could be produced in bacteria. This can be hypothetically achieved through recombinant DNA technology. 8 However, in trying to do so, one has to recognize that the bacterial host strains need to be approved by regulatory agencies if they are not in the GRAS list. Also, regulatory approval will be necessary for the source if it is not currently in the GRAS list. The technique is rapidly going through many improvements. In brief, it involves separating specific mRNA (while growing on a substrate) and using the mRNA to synthesize cDNA by employing the reverse transcriptase enzyme. The cDNA (double stranded) is cloned in a suitable plasmid vector, which is then introduced by transformation in the cells of a suitable bacterial strain (e.g., Esc. coli). The transformants are then examined to determine the expression and efficiency of production of the enzyme. This method has been successfully used to produce rennin (of calf) and cellulase (of molds) by bacteria. Rennin thus produced is used to make cheese. C. Immobilized Enzymes Enzymes are biocatalysts and can be recycled. An enzyme is used only once when added to a substrate in liquid or solid food. In contrast, if the molecules of an enzyme are attached to a solid surface (immobilized), the enzyme can be exposed repeatedly to a specific substrate. 9 The major advantage is the economical use of an enzyme, especially if the enzyme is very costly. Enzymes can be immobilized by several physical, chemical, or mechanical means. The techniques can be divided into four major categories (Figure 17.1). 1. Adsorption on a Solid Support This technique relies on the affinity of the support for enzyme molecules. The technique involves adding an enzyme solution to the support (such as ion-exchange
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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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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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183 CHAPTER 14 Microbiology of Ferm
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MICROBIOLOGY OF FERMENTED FOOD PROD
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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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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 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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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 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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