Fundamental Food Microbiology, Third Edition - Fuad Fathir

608 FUNDAMENTAL FOOD MICROBIOLOGY
in milk, 45–46, 189
O-R potential, 75–76
pH level of, 74, 486
as preservative, 239–240
protein metabolism in, 89–90
radiation, impact of, 511–512
respiration in, 82–84
in salad dressing, 51
sanitizers, reaction to, 445–447
in soft drinks, 50
spoilage from, 258–266
spore formation by, 93–95, 98–100, 133
sublethal stress/injury to, 104, 108–109, 113
in sugar, 49
temperature for, 77–78, 133
in vegetable juice, 50
in vegetables, 47–48
water activity level, 72, 478–479
Yellow rice disease, 353
Yellowtail, 409
Yersinia, 26, 31–32, 77
Yersinia enterocolitica
atmosphere for, 494
carriers of, 36–37
characteristics of, 26, 379
contamination level, 335, 361
in dairy products, 380
discovery of, 417
habitats of, 379
HPP treatment of, 523
in low-heat processed food, 422
in meat, 44, 380
in milk, 45–46, 378, 380, 424
pH level for, 379
prevention of, 362
salt concentration level for, 379
spoilage from, 290
statistics on, 338–340, 421
temperature for, 44, 379
testing for, 561–564
in tofu, 379
in vegetables, 380
yersiniosis from, 339, 361, 378–380
Yersinia pseudotuberculosis, 379
Yersiniosis, 378–380
Ymer, 189
Yogurt
biogenic activity in, 221–222
characteristics of, 64, 191, 309
exopolysaccharides in, 247
flavor of, 193–195
genetic studies of, 194
heat treatment of, 463
lactic acid in, 283
pH level in, 283
probiotics in, 108, 210, 213–214
production of, 63–64, 191–195
spoilage of, 195, 283
starter cultures for, 131, 189, 192–194
Z
Z value, 460
Zein, 70, 89
Zygosaccharomyces, 22
Zygosaccharomyces bailii, 22
Zygosaccharomyces rouxii, 282
Zymocins, 239