Fundamental Food Microbiology, Third Edition - Fuad Fathir

A
ABC transporter, 165
Abiogenesis, 4–5
Acceptance qualities, 83
Acetaldehyde
in blue cheese, 201
in buttermilk, 190–191
in cheddar cheese, 198
in cottage cheese, 196–197
to diacetyl ratio, 190
in milk, 193
oxidation of, 89
production of, 193
in yogurt
for density, 193
for flavor, 64, 90, 246
in starter cultures, 191, 193, 195
Acetate, see also Vinegar
in blue cheese, 201
in carbohydrate fermentation, 131, 143–145
as carbon source, 485
in cheddar cheese, 198
formation of, 29
production of, 88, 162
in sauerkraut, 206
in sausage, 203–204
in Swiss cheese, 200
in yogurt, 191, 193
Acetic acid
from alcohol, 6
as biopreservative, 498
in carbohydrate fermentation, 131
for carcass wash, 488
dissociation constant for, 74, 227
from ethanol, 23
in fruit juice, 280
habitats of, 212
heat treatment, impact on, 458
in jams, 280
in mayonnaise, 50, 282
in meat, 271
567
Index
in milk, 277
for pH level, 73–74, 532
as preservative, 69, 227–228, 484–488
production of, 129–132
in salad dressing, 282
in soft drinks, 280
in starter cultures, 484
in vegetable juice, 280
Acetic acid bacteria, 30, 50, 279, 284
Acetobacter, 23–25, 50, 132, 279–280, 284–285
Acetobacter aceti, 6, 25, 30, 132
Acetoin, 87–88, 145, 162, 197, 271
Achromobacter, 44, 71, 77
Acid adaptation/resistance, 105
Acid Shock Response (ASR), 105
Acid Tolerance Response (ATR), 105
Acidophilus milk, 189, 463
Aciduric bacteria, 31, 262, 282, 559
Acinetobacter, 494, 539
characteristics of, 25
in fish, 275, 307
habitats of, 25
in meat, 44, 260, 270–271, 307
in milk, 307
spoilage from, 261
temperature for, 44
Acinetobacter calcoaceticus, 25
Acylphosphates, 82
Adenosine bistriphosphate (Abt), 96
Adenosine diphosphate (ADP), 82
Adenosine triphosphate (ATP)
in bioluminescence test, 565–566
in carbohydrate metabolism, 88
in pentose metabolism, 143
production of, 82
spoilage indicator, 316
Advertisements, 546
Aerobes
carbohydrate metabolism by, 88
characteristics of, 23–26
definition of, 32
MA packaging impact on, 492–495