Fundamental Food Microbiology, Third Edition - Fuad Fathir

604 FUNDAMENTAL FOOD MICROBIOLOGY
dairy fermentation by, 27, 128–129
exopolysaccharide production by, 247
folic acid production by, 164
genetic studies of, 154, 154–169, 178
lactic acid production by, 30, 143
in milk, 27, 64, 164, 193
pediocin production by, 166
pH level for, 192
probiotic activity by, 213, 219
spoilage from, 194, 262
in Swiss cheese, 200
temperature for, 128, 192
in yogurt
digestion of, 213
probiotic, 213
starter cultures for, 189, 192–194
symbiotic growth of, 64
Streptomyces natalensis, 504
Stress adaptation, 105–108
Strict anaerobes, 76
Sublethal stress/injury
from bacteriocins, 230
from cold temperatures, 469–472
definition of, 104
discussion of, 108–117
from heat treatment, 457
Subtilin, 504
Succinate, 88
Sucrose
in carbohydrate metabolism, 84, 140
in chocolate, 249
citric acid production by, 21, 134
classification of, 69
fermentation of, 128–130, 134, 381
genetic studies of, 160–161
gluconic acid production by, 134
hydrolysis of, 152, 156, 204, 282
in mayonnaise, 282
in milk, 278
in sausage, 204
in starter cultures, 128–130
water activity level, 477
Sugar
fermentation of, 6
in meat, 500
microorganisms in, 49–50
as preservative, 500
as reducing agent, 75
spoilage of, 282
spores in, 39
for sublethal stress, 108
water activity level, 72, 282, 477
Sulfate, 88
Sulfides, 90
Sulfites, 501
Sulfur, 71, 498
Sulfur dioxide, 501
Supplements, probiotic, 213
Surface active compounds, 109
Surface layer protein, 19
Sweetened condensed milk, 278
Swiss cheese, 29, 145, 196, 199–200
Symbiotic growth, 63–64
Synbiotics, 221
Synergistic growth, 64
Syrup, 227, 451–452
T
Tacos, 394
Taenia saginata, 412
Taenia solium, 412
Taeniasis, 412
Tagatose, 141, 164, 191, 246
Tapeworms, 411, 412
Tapioca, 48–49
Tauxe, R., 362
Tea, 480, 501–502
Teichoic acids, 19
Temperate bacteriophage, 158, 179
Terpenes, 246
Tetracycline, 160, 504
Tetragenococcus, 29, 127
Tetragenococcus halophilus, 127, 129, 230
Tetrathionate, 109
Thaumatin, 246
Thermal death time (TDT), 460
Thermoduric microorganisms
definition of, 31, 77
in meat, 45
plate incubation for CFUs, 559
temperature for, 77, 262
Thermonuclease, 345
Thermophilic microorganisms
in canned food, 49, 285–286
definition of, 30, 77, 262
plate incubation for CFUs, 559
temperature for, 77, 285
Thermostable direct hemolysin (TDH), 381
Thermostable enzymes, 252
Thiamine, 516
Thiolglycolate, 76
Thiols, 76
Three-Class attribute plan, 557
Threonine, 90, 193
Thrombotic thrombocytopenic purpura (TTP),
373
Thuringer, 203–205; see also Sausages
Thyme, 505
Thymol, 505