eBook - ePub
Fundamental Food Microbiology
Bibek Ray, Arun Bhunia
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- 663 pages
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
Fundamental Food Microbiology
Bibek Ray, Arun Bhunia
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About This Book
The golden era of food microbiology has begun. All three areas of food microbiology-beneficial, spoilage, and pathogenic microbiology-are expanding and progressing at an incredible pace. What was once a simple process of counting colonies has become a sophisticated process of sequencing complete genomes of starter cultures and use of biosensors to
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Index
Page numbers followed by f and t indicate figures and tables, respectively.
A
- Ī±-amylase, 23
- ABC transporter, 216
- Acetate production, during yogurt fermentation, 177, 177f
- Acetic acid, 119, 213, 477ā478
- Acetic acid bacteria, 27
- Acetobacter, 22, 125, 263ā264, 268
- Acetobacter aceti, 6, 22, 27, 125, 212
- Acetoin fermentation, 85ā86
- Acetone fermentation, 84ā86
- Achromobacter, 42, 70
- Acid adaptation, 100
- Acidophilus milk, 173
- Acid resistance, 100
- Acid shock response (ASR), 100
- Acid tolerance response (ATR), 100
- Aciduric bacteria, 28, 249ā250, 263
- Acinetobacter, 22, 42, 247, 249, 255ā256, 259, 288, 486
- Acinetobacter calcoaceticus, 22
- Acinetobacter spp, 76
- Actinobacteria, 194
- Actin polymerization protein (ActA), 348
- Activation, bacterial spores, 95
- Active packaging (AP), 484
- Adenosine bistriphosphate (Abt), 94
- Adenosine diphosphate (ADP), 80
- Adenosine triphosphate (ATP), 80
- Adenovirus, 20
- ADP (adenosine diphosphate...