Fundamental Food Microbiology, Third Edition - Fuad Fathir

582 FUNDAMENTAL FOOD MICROBIOLOGY
Ginger, 505
Globulins, 70, 89, 188
Glucoamylase, 248
Gluconic acid, 134
Gluconobacter, 25, 50, 279, 284, 285
Gluconobacter oxydans, 25
Glucose
in carbohydrate metabolism, 69, 85, 263
classification of, 69
in exopolysaccharides, 247
fructose, conversion to, 248
genetic studies of, 169
in meat, 271
in sauerkraut, 206
in sausage, 204
in starter cultures, 129, 131–132
water activity level, 477
from whey, 249, 253
in yogurt, 193
Glucose oxidase, 134
Glucuronidase, 373
Glutamic acid, 29
Glutaric acid, 89
Glutelins, 70
Glycans, 194
Glycerides, 71, 90, 148
Glycerol monolaurate, 503–504
Glycerols, 477, 478–479
Glycine, 89, 90, 192
Glycogen, 69, 84, 271, 276
Gompertz functions, 543
Gonyaulax catenella, 411
Gorgonzola cheese, 134
Gouda cheese, 196, 283–284
Gout, 245
Grain, see also Cereals
amino acids in, 245
in animal feed, 245
bleaching of, 501–502
color of, 501–502
dehydration of, 480
fumigant for, 502
genetic studies of, 245
irradiation of, 509, 512
microorganisms in, 21–22, 48–49
mycotoxins in, 353, 355
plate count level, 48
spoilage of, 280–281
surface of, 35
water activity level, 280, 480
zein in, 70
Gram, Hans, 7
Gram-negative bacteria
antimicrobials, reaction to, 499–504
characteristics of, 23–25, 28
in eggs, 46
genetic studies of, 156
growth of
diauxic, 63
retardation of, 227–229
HPP treatment of, 523
hydrostatic pressure treatment of, 523
irradiation of, 511–512
life cycle of, 95–98
in meat, 44, 63, 315–316
in milk, 45
pH level of, 74, 107, 486
radiation, impact of, 511
spoilage indicators, 315–316
spore formation by, 95
stress adaptation by, 106
sublethal stress/injury to, 109, 111, 230
surface attachment by, 539
temperature for, 77, 471
water activity level, 72, 478–479
Gram-positive bacteria
antimicrobials, reaction to, 499–504
bacteriocin production by, 230
characteristics of, 25–29
genetic studies of, 156, 159
growth of
in mixed populations, 64
retardation of, 227–229
habitats of, 212
HPP treatment of, 523
hydrostatic pressure treatment of, 523
irradiation of, 511
life cycle of, 95–98
in milk, 45
pH level of, 74, 486
radiation, impact of, 511
spore formation by, 95
stress adaptation by, 106
sublethal stress/injury to, 109, 111
surface attachment by, 539
temperature for, 77, 471
water activity level, 72, 478–479
Grape juice, 105
Grapefruit, 74
Green beans, 351
Grouper, 410
Growth rate, specific, 60
Gums, 23, 48–49, 69, 502
H
Hafnia
atmosphere for, 495
characteristics of, 26
habitats of, 26