Fundamental Food Microbiology, Third Edition - Fuad Fathir

590 FUNDAMENTAL FOOD MICROBIOLOGY
Lipases, 249, 276–277
Lipids
metabolism of, 23, 90–91, 148
for microbial growth, 68, 70–71
in milk, 188, 276
from protein hydrolysis, 70
Lipolytic bacteria, 30
Lipopolysaccharides, 19, 316
Lipoprotein, 19
Lipoteichoic acid, 19
Liquid smoke, 504
Lister, Joseph, 7
Listeria, 29, 31–32, 40, 44–45, 77
Listeria innocua, 520
Listeria monocytogenes
atmosphere for, 368, 494
bacteriocin, response to, 237, 238
biofilm formation by, 538
carriers of, 36–37
characteristics of, 29, 368
in cheese, 369
cost of, 326
discovery of, 418
in eggs, 368
in fish, 368
in fruit juice, 426
habitats of, 368
HPP treatment of, 523
illness from, 48, 330, 339, 367–371
laws on, 545
in low-heat processed food, 422–423
in meat, 44, 292, 368–370, 424–425, 525
in milk, 45–46, 368–369, 520
modeling of, 543, 544
packaging impact on, 494
pH level for, 426
prevention of, 362
salt concentration level in, 532
in sausage, 426
stress adaptation by, 105, 107
surface attachment by, 538
symptoms of, 361–362, 369
temperature for, 44, 290, 368, 532
testing for, 561–565
in tubers, 368
in vegetables, 48, 368
Listeriolysin, 368
Listeriosis, 48, 367–371
Liver, 69
Liverwurst, 481
Lobster, 46–47, 247, 276, 382
Low-heat processing, see also Pasteurization
definition of, 45
vs. high-heat processing, 460–462
of meat, 45, 262, 272
of milk, 462
nitrite use in, 531
objective of, 462
pH level for, 531
salt use in, 531
for sublethal stress, 108, 113
temperature for, 45, 462
Luciferase inactivation assay, 318
Lunchmeats
discoloration of, 274, 297–298
low-heat processing of, 45, 273, 296–297
spoilage of, 273, 296–297
storage of, 45, 296–297
Lysine, 90, 245, 364
Lysinoalanine, 516
Lysozyme
antimicrobic activity of
concentration for, 503
EDTA, impact of, 503
in eggs, 46, 71, 274, 498, 503
preservative use, 503
after sublethal stress, 109, 111, 112, 503
in eggs, 46, 71, 274, 498, 503
in milk, 498, 503
pH level for, 503
resistance to, 19, 503
in sake, 503
sensitivity to, 109, 111, 503
in shellfish, 503
in wine, 503
Lysylglycine, 246
M
MA, see Modified atmosphere packaging (MAP)
Mackerel, 409
Magnesium, 71
Magnetic fields, oscillating, 518
Magnetic immunobeads test method, 564
Mahi mahi, 409
Malic acid, 280, 285
Maltose
in carbohydrate metabolism, 140
classification of, 69
fermentation of, 128–129
hydrolysis of, 84, 156
in starter cultures, 128
Manganese, 71
Mango, 513
Mannitol, 163–164, 246, 345
Mannose, 69, 129, 247
Maple syrup, 72, 282
Mastitis, 45, 189, 385
Mayonnaise
acetic acid in, 227