Fundamental Food Microbiology, Third Edition - Fuad Fathir

584 FUNDAMENTAL FOOD MICROBIOLOGY
catalase hydrolysis of, 229, 248, 501
in cleaning solutions, 447
for color improvement, 501–502
in eggs, 228–229, 248
in flour production, 501
in milk, 228–229, 248, 501
as preservative, 501–502
Hydrogen sulfide, 148, 364
Hydrostatic pressure, see also Pressure
antimicrobic activity of, 520–527, 533
vs. heat treatment, 522
pasteurization by, 525
pH, effect of, 107
radiation, effect on, 511
research studies of, 525–526
spores, impact on, 99, 110, 111, 523–524
sterilization by, 525
stress adaptation to, 107
for sublethal stress, 108, 110, 111
virus destruction by, 384
Hypha, 17
Hypochlorite, 110
Hypochlorous acid, 446
I
Ice cream
heat treatment of, 462
stabilizers in, 247
water activity level, 478
yersiniosis from, 380
IMF, 481
Immunofluorescence test method, 563
Immunoimmobilization test method, 563
Impedance detection time, 565
Imperfect mold, 94
Indole
in canned food, 286
in coliform testing, 90
in fish, 275
production of
by E. coli, 70, 90, 433
by Salmonella, 364
Infant botulism, 352; see also Botulism
Infection, 329
Insects, see also specific types of
contamination by, 40
irradiation of, 509, 512, 513
Interleukin, 165
Intermediate moisture foods (IMFs), 481
Intoxication, 329, 335, 344
Intrinsic growth factors, 68–76
Inulin, 69
Invertase, 133, 249
Iodophores, 446
Ionizing radiation, 110
Iron, 71, 274
Irradiation, see Radiation
Isobutyric acid, 271
Isolation technique, 525–526
Isomerase, glucose, 248, 251
Isovaleric acid, 271
J
Jams, 21, 72, 279, 481, 488–489
Jerky, 480
K
Kanamycin, 156
Kefir, 131, 133, 189
Keratin, 70, 89
Kerner, Justin, 7
Ketchup, 22, 51, 282
Keto acids, 69
Ketoisocaproate, 89
Ketoisovalerate, 89
Ketones, 71, 90
Kircher, Athanasius, 4, 5
Klebsiella, 26, 32, 89, 408, 432–433
Klebsiella pneumoniae, 26, 408, 409
Kluyveromyces, 94–95, 113
Kluyveromyces marxianus, 133
Koch, Robert, 5, 7
Kocuria, 29
Krebs cycle, 88
Kumiss, 189
L
LAB, see Lactic acid bacteria (LAB)
Lactalbumin, 276
Lactase, 249, 253
Lactate
atmosphere for, 76, 88
in blue cheese, 201
in carbohydrate metabolism, 29, 143–145
as carbon source, 485
monolaurin, interaction with, 504
in sauerkraut, 206
in sausage, 203
in starter cultures, 131, 206
in Swiss cheese, 200
in turkey, 298
in yogurt, 191, 193
Lactic acid
as biopreservative, 498–499
in blue cheese, 201
in buttermilk, 189
from carbohydrates, 30, 140–143