Fundamental Food Microbiology, Third Edition - Fuad Fathir

586 FUNDAMENTAL FOOD MICROBIOLOGY
in seeds, 130
in shellfish, 276
in soft drinks, 50, 279–280
sorbic acid, inhibitory action of, 489
spoilage from
conditions for, 261
in refrigerated foods, 293, 297–300
slime production by, 32
in vacuum-packaged foods, 297–300, 495
in starter cultures, 127, 130–131, 252
in sugar and confectioneries, 49
in supplements, 213
surface attachment by, 538–539
temperature for, 45, 77, 130, 290
tomato growth factor, 71
in turkey, 297–298
tyrosine decarboxylases, 409
in vegetable juice, 279–280
in vegetables, 130
in wine, 284–285
Lactobacillus acidophilus
bacteriocin production by, 212, 230
characteristics of, 28, 212
cholesterol, metabolism of, 71
dairy fermentation by, 131
genetic studies of, 163, 169
glucose metabolism by, 263
lactase trait in, 217
lactic acid production by, 131, 143, 163
in milk, 189, 213
probiotic activity by, 108, 131, 211–213, 217,
219
in supplements, 213
threonine breakdown by, 90
in yogurt, 189, 192, 213, 246
Lactobacillus amylophilus, 143
Lactobacillus amylovorus, 143
Lactobacillus brevis, 51, 206, 284–285, 519
Lactobacillus buchneri, 284–285
Lactobacillus bulgaricus
biogenic activity of, 221
in cheese, 195
lactic acid production by, 143
in lactose metabolism, 193
probiotic activity by, 213, 219
in yogurt
biogenic activity of, 221–222
for fermentation, 131
flavor of, 283
probiotic, 213
starter cultures for, 189, 192–194
symbiotic growth of, 64
Lactobacillus casei
bacteriophages, identification of, 178
characteristics of, 28
dairy fermentation by, 131
exopolysaccharide production by, 247
genetic studies of, 154, 160, 178
lactic acid production by, 131, 143
lactose fermentation by, 131
probiotic activity by, 211, 213, 219
in supplements, 213
in yakult, 189
in yogurt, 189, 192
Lactobacillus curvatus
bacteriocin production by, 230
characteristics of, 28
cysteine, metabolism of, 271
fermentation by, 131
in meat, 271, 273, 299
in sausage, 204
spoilage from
in meat, 271, 273
in refrigerated foods, 261, 293, 299
in starter cultures, 131
in vacuum-packaged foods, 293, 299
temperature for, 131, 261
in turkey, 299
Lactobacillus delbrueckii
acetaldehyde production by, 64, 193
bacteriophages, identification of, 178
characteristics of, 28
in cheese, 131, 195
genetic studies of, 169, 178
in kumiss, 189
lactic acid production by, 131, 143
in milk, 193
pH level for, 192
probiotic activity by, 213
temperature for, 131, 192
in yogurt
fermentation of, 131
flavor of, 283
probiotic activity by, 213
starter cultures for, 189, 192–194
symbiotic growth of, 64
Lactobacillus divergens, 143
Lactobacillus fermentum
carbohydrate fermentation by, 280
in fruit juice, 50, 280
genetic studies of, 163
lactic acid production by, 163
probiotic activity by, 211, 219
spoilage from, 262
Lactobacillus fructivorans
in mayonnaise, 51, 282, 316
in salad dressing, 51, 282, 316
spoilage from, 262, 282
Lactobacillus gasseri, 178
Lactobacillus helveticus