Fundamental Food Microbiology, Third Edition - Fuad Fathir

588 FUNDAMENTAL FOOD MICROBIOLOGY
in milk, 27
Lactococcus hordniae, 127
Lactococcus lactic, 127–128
Lactococcus lactis
acetate production by, 162
acetoin production by, 162
alanine production by, 163
arginine hydrolysis by, 128
bacteriocin production by, 27, 156, 230–231,
235
bacteriophages
identification of, 178
resistance to, 156, 168
biogenic activity of, 221
in blue cheese, 201
in buttermilk, 189–191, 221
carbon dioxide production by, 128
in cheddar cheese, 197
in cheese, 195–196, 246, 284
citrate hydrolysis by, 155
in cottage cheese, 196
vs. cremoris, 128
dairy fermentation by, 16, 127–128
diacetyl production by
for flavor, 16, 145
genetic studies of, 163
by subspecies, comparison of, 128, 163
ethanol production by, 162
exopolysaccharide production by, 247
for flavor, 246
folic acid production by, 164
formate production by, 162
galactose metabolism by, 156
genetic studies of, 152–169, 178, 191
growth of, conditions for, 127–128, 190
habitats of, 27
instability of, 152
interleukin production by, 165
kanamycin resistance, 156
lactic acid production by, 143, 162, 265
lactose fermentation by, 169
lactose hydrolysis by, 155
mannitol production by, 163–164
metabolic pathways used, 191
in milk
coagulation agent, 152
discovery of, 7
genetic studies of, 164
natural habitat, 27
as preservative, 226
spoilage pattern of, 265
mucin production by, 156
nutrient transportation, 139
pediocin production by, 166
pentose metabolism by, 143
plasmids in, 154–156
polymer synthesis by, 88
as preservative, 226–227
riboflavin production by, 164
ribose fermentation by, 128
sorbitol production by, 164
spoilage from, 265, 284
tagatose production by, 164
transduction in, 22
Lactoperoxidase-thiocyanate system, 188–189,
228–229
Lactose
in blue cheese, 201
in carbohydrate metabolism, 139–140
in cheddar cheese, 198
classification of, 69
fermentation of
by Bifidobacterium, 131
by coliform bacteria, 432–433
by E. coli, 434
by Lactobacillus, 130–131
by Lactococcus lactis, 152
by Pediococcus, 129
by Salmonella, 364, 434
from Torulopsis versatilis, 22
by Vibrio, 381
galactose production from, 249
genetic studies of, 168
glucose production from, 249
hydrolysis of
in carbohydrate metabolism, 84
by Kluyveromyces marxianus, 133
by Lactobacillus, 156
by Lactococcus, 128, 190–191
by Lactococcus lactis, 156
by probiotics, 213–214
intolerance of, 213–214, 324
in milk, 69, 188, 190–191, 276–277
in starter cultures, 129, 217
in Swiss cheese, 200
in whey, 249, 253
in yogurt, 193
Lamb, 374, 378, 453, 495, 537–539
Langfil, 189
Lantibiotics, 232–234; see also Bacteriocins
Lauric acid, 503–504
Lavoisier, Antoine, 5
Lecithinase, 277
Legumes, 70; see also specific types of
Leloir pathway, 141, 169, 191, 193
Lemon juice, 501
Lemons, 74
Lentils, 48–49
Lettuce, 413; see also Salad
Leucine, 90, 192, 271