Fundamental Food Microbiology, Third Edition - Fuad Fathir

INDEX 569
Antibiotics, see also specific types of
antimicrobic activity of, 504
delivery of, 165
resistance to
by bacteria, 19
genetic studies of, 156, 160–161
by pathogens, 426
sensitivity to, 109–111
Appendicitis, 379
Appert, Francois, 7
Appert, Nicolas, 456
Appertization, 455–456
Apple cider, 50, 355, 374, 413
Apple juice, 105, 426, 519–520
Apples, 25, 279
Applesauce, 227
Arabinose, 69, 129, 130
Arc discharge, high-voltage, 518
Archaebacteria, 15
Arginine, 90, 120, 128–129, 276
Arthrospores, 94
Ascomycetes, 94
Ascorbate, 500, 501, 504
Ascorbic acid, 75, 247, 299
Ascospores, 94–95
Asparagus, 351
Aspartame, 246
Aspergillus
acetic acid, inhibitory action of, 488
characteristics of, 21
fermentation by, 133
in fruit juice, 280
in fruits, 279
in grain, 281
in jams, 280
lipase production by, 90
in mayonnaise, 51
in salad dressing, 51
in soft drinks, 280
spore formation by, 94
sublethal stress/injury to, 113
in sweetened condensed milk, 278
in vegetable juice, 280
in vegetables, 48, 279
Aspergillus flavus, 21, 48, 353–354
Aspergillus nidulans, 354
Aspergillus niger, 21, 134, 247, 252
Aspergillus oryzae, 21, 134
Aspergillus parasiticus, 354
Aspergillus virsicolor, 354
ASR, 105
Astaxanthine, 247
ATF, 546
ATP, see Adenosine triphosphate (ATP)
\
ATR, 105
Avidin, 46, 274
B
B vitamins, 71, 245–246, 436, 501
Bacillus, see also Alicyclobacillus
atmosphere for, 32, 76, 88
carbohydrate hydrolysis by, 28, 30
characteristics of, 28
in condiments, 51, 282
in confectioneries, 50
in eggs, 46
on equipment, 40
in evaporated milk, 278
fermentation by, 85
in fish, 47
in fruits, 36
genetic studies of, 159
growth methods, 58, 265–266
habitats of, 28, 38
heat treatment of, 46
HPP treatment of, 523–524
life cycle of, 95–98
lipid hydrolysis by, 28
in mayonnaise, 51, 282
in meat, 44–45, 272, 283
in milk, 45–46, 277–278, 409
monolaurin, inhibitory action of, 503–504
in nuts, 48
pasteurization of, 31, 46
polysaccharide degradation, 84
protein hydrolysis by, 28
proteinase production by, 30, 89, 306
in salad dressing, 51, 282
salt concentration level for, 31
sorbic acid, inhibitory action of, 489
in spices, 28, 51
spoilage from, 262
spore formation by, 28, 32, 95, 99
surface attachment by, 538
temperature for, 45, 77
in vegetables, 36, 279
Bacillus botulinus, 7
Bacillus cereus
acetic acid, inhibitory action of, 488
in canned food, 49
characteristics of, 28, 392, 396
in Chinese food, 331
vs. Clostridium perfringens, 329
gastroenteritis from, 392, 395–397
habitats of, 396, 429
HPP treatment of, 525–526
illness from, 339, 344
in meat, 397