Fundamental Food Microbiology, Third Edition - Fuad Fathir

592 FUNDAMENTAL FOOD MICROBIOLOGY
Micrococcus glutamicus, 246
Micrococcus luteus, 27, 263
Microorganisms
carbohydrate metabolism in, 84–89
classification of, 15–16
definition of, 1
detection methods for, 555–566
discovery of, 4, 4–5
epidemiological data on, 419–420
growth of
by binary fission, 58
charting of, 61
factors affecting, 68–78
generation time, 59
measurement of, 61
in mixed populations, 62–64
nutrient requirements, 68–71
phases of, 61
rate of, 60–61
spoilage detection level, 259, 305
temperature for, 77–78
VBNC, 114–117
habitats of, 21–29, 35–40
lipid metabolism in, 90–91
pathogen indicator, 430–431
pH level for, 484–487
protein metabolism in, 89–90
regulations on, 420–421
respiration in, 82–84
sampling plans for, 557–558
sanitizers, reaction to, 445–447
spoilage from, 258–266, 313–318
standards for, 447–448
stress adaptation by, 105–108
sublethal stress/injury to, 104, 108–117
Microslide precipitation method, 562
Microwaves, 464, 508, 516–517
Milk, 307; see also Cheese; Yogurt
acidophilus, 189
antimicrobial factors in, 71, 188–189
bacteria in, 25–29
bifidus, 189
biogenics in, 221–222
bitty in, 277
campylobacteriosis from, 377–378
carbohydrates in, 276
centrifugation of, 451–452
coagulation of, 152, 278
composition of, 188, 276
condensed, 278
contamination of, 37, 409
curd production from, 480
curdling of, 277
dahi, 189
dye reduction test, 560
evaporated, 278
fermentation of, 127–134, 130–131, 185–202
flavor of, 277, 308
gastroenteritis from, 374
genetic studies of, 164
heat treatment of, 7, 307
hydrogen peroxide in, 228–229, 248, 501
hydrolysis of, 64
kefir, 131, 133, 189
kumiss, 189
lactoperoxidase-thiocyanate system in,
228–229
lactose in, 69, 188
lipids in, 188, 276
listeriosis from, 368–370
in meat, 273
minerals in, 188, 276
mold on, 21
mycotoxins in, 355
nutrients in, 68
pasteurization of, 277, 307, 463, 519–520
pH level of, 74
pharyngitis from, 385
plate counts in, 46
powdered, 309–310, 443, 452
preservatives in, 226
probiotics in, 213
producers of, 186
proteins in, 70, 188, 276
proteolysis of, 164, 189, 193–194, 197
psychrotrophic bacteria in, 45–46, 189
Q fever from, 26, 386
quality standards for, 546–547
raw vs. pasteurized, 45–46
research on, 7
scarlet fever from, 385
shelf life of, 464
SPCs for, 447
spoilage of
from bacteria, 25
from enzyme activity, 307
foaming of, 277
indicators for, 316–318
from mold, 22
pattern of, 265–266
during processing, 45–46
from processing, 276–278
rancidity in, 189
slime in, 277
souring of, 277
after spray drying, 309–310
spray drying of
air filtration for, 452
air quality for, 443
methods for, 480