Fundamental Food Microbiology, Third Edition - Fuad Fathir

570 FUNDAMENTAL FOOD MICROBIOLOGY
in milk, 277, 409
pH level for, 396
prevention of, 362
in pudding, 397
in rice, 397
in salad, 397
salt concentration level, 396
in spices and condiments, 51
symptoms of, 396
temperature for, 396–397
testing for, 562–563
in vegetables, 397
water activity level of, 396
Bacillus circulans, 409
Bacillus coagulans
bacteriocin production by, 230–231
in canned food, 49, 286
characteristics of, 28
in evaporated milk, 278
heat treatment of, 463
in milk, 278
spoilage from, 262, 278
in sugar, 49
in tomato juice, 280
in vegetable juice, 50
Bacillus lentus, 409
Bacillus licheniformis, 49, 409
Bacillus megaterium, 262
Bacillus mesentericus, 51
Bacillus mycoides, 409
Bacillus polymyxa, 409
Bacillus pumilus, 409, 511
Bacillus stearothermophilus, 28, 49, 286, 463
Bacillus subtilis
in bread, 281
in canned food, 286
characteristics of, 28
heat resistance of, 7
in mayonnaise, 51
PEF treatment of, 520
pyrazine production by, 246
in salad dressing, 51
in soup, 246
spore formation by, 98
Back slopping, 126, 187
Bacon, 226, 346, 443, 501
Bacon, Roger, 5
Bacteria, see also specific types of
acids, reaction to, 484–490
in air, 38
carbohydrate metabolism by, 84–89
cell properties, 58
characteristics of, 4, 19
classification of, 1, 4, 15–16, 23–32
discovery of, 4–5
fermentation by, 127–132
generation time of, 59
genetic studies of, 152–169
Gram-stain groups, 19
growth of
by binary fission, 58
charting of, 61
factors affecting, 68–78
in mixed populations, 62–64
phases of, 61
rate of, 60–61
VBNC, 114–117
habitats of, 35–40, 44–50
Koch's postulates on, 5
lipid metabolism by, 90–91
MA impact on, 491–495
measurement of, 61
nomenclature of, 16–17
nutrient requirements, 68–71
O-R potential, 75–76
pathogen indicator, 430–431
pH level of, 74, 486–488
protein metabolism by, 89–90
radiation, impact of, 511–512
reproduction of, 58
respiration in, 82–84
sanitizers, reaction to, 445–447
spoilage detection level, 259
spoilage from, 258–266
spore formation by, 93, 95–100
statistics on, 327–329
stress adaptation by, 105–108
sublethal stress/injury to, 104, 108–117
temperature for, 77–78
water activity level for, 72–73, 478–479
Bacteriocins
antibacterial activity, 237
characteristics of, 230–235
classification of, 231–235
definition of, 229
EDTA, interaction with, 503, 532
genetic studies of, 235–236
as preservative, 229–239
production of, 230, 238
Bacteriophages
in air, 38
characteristics of, 20–21, 178
classification of, 178
in cultures, 173–180
genetic studies of, 156, 158–159, 168
host specificity, 179
life cycle of, 178–179
for pathogen identification, 22
resistance to
genetic studies of, 156, 179–180