Fundamental Food Microbiology, Third Edition - Fuad Fathir

INDEX 589
Leuconostoc, see also Oenococcus; Weissella
acetic acid production by, 129
arginine hydrolysis by, 120
atmosphere for, 32, 44–45, 129, 494–495
bacteriocin production by, 27, 156
bacteriophages, identification of, 178
in beef, 294–296
in buttermilk, 189–191
in carbohydrate metabolism, 143
carbon dioxide production by, 31, 129
characteristics of, 27, 129
in cheddar cheese, 197
in cheese, 283, 296
classification of, 127
in condiments, 282
dextran production by, 27, 129
diacetyl production by, 129, 145, 246
in dough, 281
on equipment, 40
ethanol production by, 129
in fruit juice, 50, 279–280
gas production by, 27
genetic studies of, 154, 156, 178
habitats of, 27, 40, 129
heat treatment of, 463
in jams, 279
lactic acid production by, 30, 127, 129, 265
in meat
habitats of, 27
from processing, 44, 270
spoilage from, 273, 283
in starter cultures, 129
vacuum-packaged, 294–296, 495
in milk, 27, 129, 265
in nuts, 48
in osmotic environment, 31
packaging impact on, 494–495
pH level for, 129
in sauerkraut, 206
in sausage, 204–205
in soft drinks, 50, 279–280
spoilage from
conditions for, 261
lactic acid production by, 265
in meat, 273, 283
in refrigerated foods, 290, 293
slime production by, 32, 206
in soft drinks, 279–280
in vacuum-packaged foods, 294–296, 495
in starter cultures, 127, 129, 206
in sugar and confectioneries, 49
temperature for, 27, 31, 77, 129, 290
in vegetable juice, 279–280
in vegetables, 129
in wine, 284–285
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Leuconostoc carnosum
bacteriocin production by, 230
characteristics of, 27
in meat, 129, 271, 273, 297
spoilage from
conditions for, 261
in meat, 271, 273
in refrigerated foods, 293, 297, 299
in starter cultures, 129
in vacuum-packaged foods, 297, 299
in starter cultures, 129
in turkey, 299
Leuconostoc cremoris, 189, 190–191, 195, 196,
201
Leuconostoc dextranicum, 302
Leuconostoc gelidum
bacteriocin production by, 230
in meat, 129, 271, 273
spoilage from
conditions for, 261
in meat, 271, 273
in refrigerated foods, 293
in starter cultures, 129
in starter cultures, 129
Leuconostoc lactis, 27, 129, 201
Leuconostoc mesenteroides
bacteriocin production by, 230, 238
in beef, 299–300
in buttermilk, 190–191
carbohydrate fermentation by, 280
characteristics of, 27
in cheese, 195–196
in cottage cheese, 196
dairy fermentation by, 129
dextran production by, 247, 263
in fruit juice, 50
genetic studies of, 164
HPP treatment of, 523
mannitol production by, 164
in meat, 273, 297, 299–300
polymer synthesis by, 88
in salmon, 302
spoilage from
conditions for, 261, 262
in meat, 273
in refrigerated foods, 297
slime production by, 280
in vacuum-packaged foods, 297
temperature for, 190
in turkey, 297
vegetable fermentation by, 129
Leuconostoc paramesenteroides, 129
Liederkranz cheese, 369
Light pulses, 517–518
Limes, 74