Fundamental Food Microbiology, Third Edition - Fuad Fathir

INDEX 585
for carcass wash, 488
in cheddar cheese, 198
in cheese, 195
dissociation constant for, 74, 227
in fermentation process, 141
genetic studies of, 162–163
from glucose, 129, 263
habitats of, 212
heat treatment, impact on, 458
in meat, 271
in milk, 277
oxidation of, 132
for pH level, 73–74, 532
as preservative, 69, 227–228, 484–488
in sausage, 204
in starter cultures, 127–131, 484
from sugar, 6
Lactic acid bacteria (LAB)
atmosphere for, 76, 494–495
bacteriocin production by, 229–239, 297, 494,
502
bacteriophage-resistance, 8, 23
in beer, 285
carbohydrate metabolism by, 138–145
in cheese, 145, 195–202
definition of, 30, 127
for drug delivery, 165
fermentation by, 48, 85–87, 127–131
in fish, 275
flavoring from, 246
in fruits, 48, 279
genetic studies of, 152–169
habitats of, 36, 49
hydrogen peroxide production, 228–229
immunity protein delivery by, 8
instability of, 152
lysine production by, 245
MA packaging impact on, 494, 495
in meat
diauxic growth of, 63
fresh vs. spoiled, 260
spoilage indicators, 298–301, 315–316
in milk, 45
in olives, 284
pathogenic nature of, 220
pH level for, 297
in pickles, 284
as preservatives, 226–227, 229–239
in salmon, 302
sequential growth of, 75
in soft drinks, 50
spoilage from, 261–262, 284, 298–301,
315–316
sweetener production from, 163–164, 246
in turkey, 297
\
in vegetable juice, 50
in vegetables, 47–48
vitamin production from, 246
in wine, 284–285
Lactobacillus, see also Bifidobacterium
acetic acid production by, 130, 131
antibiotics, resistance to, 156
atmosphere for, 32, 44–45, 494–495
bacteriocin production by, 28, 156
bacteriophage resistance, 168
in beef, 299–300
in beer, 285
bile deconjugation, 214–215
carbohydrate metabolism by, 131, 139–145
carbon dioxide production by, 130, 131
characteristics of, 28, 130
cholesterol, metabolism of, 214
classification of, 127
in condiments, 282
diacetyl production by, 130
in dough, 281
on equipment, 40
ethanol production by, 130, 131
formate production by, 64
formic acid production by, 131
in fruit juice, 50, 279–280
genetic studies of, 154–169
in grain, 130
habitats of, 28, 40, 130, 211, 221
heat treatment of, 46, 463
histamine poisoning from, 409
histidine decarboxylases, 409
in jams, 279
lactic acid production by, 30
lactose hydrolysis by, 156
maltose hydrolysis by, 156
in mayonnaise, 51, 282
in meat
fermented, 130–131
processed, 28, 44–45, 130–131, 270–274
raw, 130–131
refrigerated, 297–300
spoilage from, 283, 297–300
vacuum-packaged, 297–300, 495
in milk, 28, 130, 277
mucin production by, 156
nitrite, inhibitory action of, 501
in osmotic environment, 31
packaging impact on, 494–495
pasteurization of, 31, 46
pH level for, 31, 130
polymer synthesis by, 88
as preservative, 226–227
probiotic activity by, 211–216
in salad dressing, 51, 282