Milk, Fermentation, and Fermented and Nonfermented Dairy Products 171
25. Gunsalus, I.C., and C.W. Shuster. 1961. Energy yielding metabolism in bacteria. In The Bacteria, ed. I.C. Gunsalus and
R.Y. Stanier, vol. 2, 1–58. New York: Academic Press.
26. Guraya, R., J.F. Frank, and A.N. Hassan. 1998. Effectiveness of salt, pH, and diacetyl as inhibitors of Escherichia coli
0157:H7 in dairy foods stored at refrigeration temperatures. J. Food Protect. 61:1098–1102.
27. Hamann, W.T., and E.H. Marth. 1984. Survival of Streptococcus thermophilus and Lactobacillus bulgaricus in commercial
and experimental yogurts. J. Food Protect. 47:781–786.
28. Harlander, S.K., and L.L. McKay. 1984. Transformation of Streptococcus sanguis Challis with Streptococcus lactis plasmid
DNA. Appl. Environ. Microbiol. 48:342–346.
29. Harlander, S.K., L.L. McKay, and C.F. Schachtels. 1984. Molecular cloning of the lactose-metabolizing genes from
Streptococcus lactis. Appl. Environ. Microbiol. 48:347–351.
30. Harris, J.E., and A.M. Lammerding. 2001. Crohn’s disease and Mycobacterium avium subsp. paratuberculosis: Current
issues. J. Food Protect. 64:2103–2110.
31. Headrick, M.L., S. Korangy, N.H. Bean, F.J. Angulo, S.F. Altekruse, M.E. Potter, and K.C. Klontz. 1998. The epidemiology
of raw milk-associated foodborne disease outbreaks reported in the United States, 1973 through 1992. J. Amer. Public Health
88:1219–1221.
32. Henning, D.R. 1999. Personal communication.
33. Hettinga, D.H., and G.W. Reinbold. 1972. The propionic-acid bacteria—A review. J. Milk Food Technol. 35:295–301,
358–372, 436–447.
34. Hugo, C.J., P. Segers, B. Hoste, M. Vancanneyt, and K. Kersters. 2003. Chryseobacterium joostei sp. nov., isolated from
the dairy environment. Int. J. Syst. Evol. Microbiol. 53:771–777.
35. Jiang, X., and M.P. Doyle. 2002. Optimizing enrichment culture conditions for detecting Helicobacter pylori in foods. J.
Food Protect. 65:1949–1954.
36. Johnson, M.G., and E.B. Collins. 1973. Synthesis of lipoic acid by Streptococcus faecalis 10C1 and end-products produced
anaerobically from low concentrations of glucose. J. Gen. Microbiol. 78:47–55.
37. Klaenhammer, T.R. 2001. Probiotics and prebiotics. In Food Microbiology: Fundamentals and Frontiers, 2nd ed., ed. M.P.
Doyle, L.R. Beuchat, and T.J. Montville, 97–811. Washington, D.C.: ASM Press.
38. Klein, G., A. Pack, and G. Reuter. 1998. Antibiotic resistance patterns of enterococci and occurrence of vancomycin-resistant
enterococci in raw minced beef and pork in Germany. Appl. Environ. Microbiol. 64:1825–1830.
39. Klijn, N., F.F.J. Nieuwenhof, J.D. Hoolwerf, C.B. van der Waals, and A.H. Weerkamp. 1995. Identification of Clostridium
tyrobutyricum as the causative agent of late blowing in cheese by species-specific PCR amplification. Appl. Environ.
Microbiol. 61:2919–2924.
40. Kretchmer, N. 1972. Lactose and lactase. Sci. Am. 227(10):71–78.
41. Loessner, M.J., S.K. Maier, P. Schiwek, and S. Scherer. 1997. Long-chain polyphosphates inhibit growth of Clostridium
tyrobutyricum in processed cheese spreads. J. Food Protect. 60:493–498.
42. London, J. 1976. The ecology and taxonomic status of the lactobacilli. Ann. Rev. Microbiol. 30:279–301.
43. Marth, E.H. 1974. Fermentations. In Fundamentals of Dairy Chemistry, ed. B.H. Webb, A.H. Johnson, and J.A. Alford,
chap. 13. Westport, C.T.: AVI.
44. McComas, K.A., Jr., and S.E. Gilliland. 2003. Growth of probiotic and traditional yogurt cultures in milk supplemented
with whey protein hydrolysate. J. Food Sci. 68:2090–2095.
45. Meer, R.R., J. Baker, F.W. Bodyfelt, and M.W. Griffiths. 1991. Psychrotrophic Bacillus spp. in fluid milk products: A
review. J. Food Protect. 54:969–979.
46. Moustafa, M.K., A.A.-H. Admed, and E.H. Marth. 1983. Occurrence of Yersinia enterocolitica in raw and pasteurized
milk. J. Food Protect. 46:276–278.
47. Mundt, J.O. 1975. Unidentified streptococci from plants. Int. J. Syst. Bacteriol. 25:281–285.
48. Muraoka, W., C. Gay, D. Knowles, and M. Borucki. 2003. Prevalence of Listeria monocytogenes subtypes in bulk milk of
the Pacific Northwest. J. Food Protect. 66:1413–1419.
49. Murinda, S.E., K.T. Nguyen, S.J. Ivey, B.E. Gillespie, R.A., Almeida, F.A. Draughon, and S.P. Oliver. 2002. Prevalence and
molecular characterization of Escherichia coli 0157:H7 in bulk tank milk and fecal samples from cull cows: A 12-month
survey of dairy farms in east Tennessee. J. Food Protect. 65:752–759.
50. Murphy, S.C., and K.J. Boor. 2000. Trouble-shooting sources and causes of high bacteria counts in raw milk. Dairy Fd.
Environ. Sanit. 20:606–611.
25. Gunsalus, I.C., and C.W. Shuster. 1961. Energy yielding metabolism in bacteria. In The Bacteria, ed. I.C. Gunsalus and
R.Y. Stanier, vol. 2, 1–58. New York: Academic Press.
26. Guraya, R., J.F. Frank, and A.N. Hassan. 1998. Effectiveness of salt, pH, and diacetyl as inhibitors of Escherichia coli
0157:H7 in dairy foods stored at refrigeration temperatures. J. Food Protect. 61:1098–1102.
27. Hamann, W.T., and E.H. Marth. 1984. Survival of Streptococcus thermophilus and Lactobacillus bulgaricus in commercial
and experimental yogurts. J. Food Protect. 47:781–786.
28. Harlander, S.K., and L.L. McKay. 1984. Transformation of Streptococcus sanguis Challis with Streptococcus lactis plasmid
DNA. Appl. Environ. Microbiol. 48:342–346.
29. Harlander, S.K., L.L. McKay, and C.F. Schachtels. 1984. Molecular cloning of the lactose-metabolizing genes from
Streptococcus lactis. Appl. Environ. Microbiol. 48:347–351.
30. Harris, J.E., and A.M. Lammerding. 2001. Crohn’s disease and Mycobacterium avium subsp. paratuberculosis: Current
issues. J. Food Protect. 64:2103–2110.
31. Headrick, M.L., S. Korangy, N.H. Bean, F.J. Angulo, S.F. Altekruse, M.E. Potter, and K.C. Klontz. 1998. The epidemiology
of raw milk-associated foodborne disease outbreaks reported in the United States, 1973 through 1992. J. Amer. Public Health
88:1219–1221.
32. Henning, D.R. 1999. Personal communication.
33. Hettinga, D.H., and G.W. Reinbold. 1972. The propionic-acid bacteria—A review. J. Milk Food Technol. 35:295–301,
358–372, 436–447.
34. Hugo, C.J., P. Segers, B. Hoste, M. Vancanneyt, and K. Kersters. 2003. Chryseobacterium joostei sp. nov., isolated from
the dairy environment. Int. J. Syst. Evol. Microbiol. 53:771–777.
35. Jiang, X., and M.P. Doyle. 2002. Optimizing enrichment culture conditions for detecting Helicobacter pylori in foods. J.
Food Protect. 65:1949–1954.
36. Johnson, M.G., and E.B. Collins. 1973. Synthesis of lipoic acid by Streptococcus faecalis 10C1 and end-products produced
anaerobically from low concentrations of glucose. J. Gen. Microbiol. 78:47–55.
37. Klaenhammer, T.R. 2001. Probiotics and prebiotics. In Food Microbiology: Fundamentals and Frontiers, 2nd ed., ed. M.P.
Doyle, L.R. Beuchat, and T.J. Montville, 97–811. Washington, D.C.: ASM Press.
38. Klein, G., A. Pack, and G. Reuter. 1998. Antibiotic resistance patterns of enterococci and occurrence of vancomycin-resistant
enterococci in raw minced beef and pork in Germany. Appl. Environ. Microbiol. 64:1825–1830.
39. Klijn, N., F.F.J. Nieuwenhof, J.D. Hoolwerf, C.B. van der Waals, and A.H. Weerkamp. 1995. Identification of Clostridium
tyrobutyricum as the causative agent of late blowing in cheese by species-specific PCR amplification. Appl. Environ.
Microbiol. 61:2919–2924.
40. Kretchmer, N. 1972. Lactose and lactase. Sci. Am. 227(10):71–78.
41. Loessner, M.J., S.K. Maier, P. Schiwek, and S. Scherer. 1997. Long-chain polyphosphates inhibit growth of Clostridium
tyrobutyricum in processed cheese spreads. J. Food Protect. 60:493–498.
42. London, J. 1976. The ecology and taxonomic status of the lactobacilli. Ann. Rev. Microbiol. 30:279–301.
43. Marth, E.H. 1974. Fermentations. In Fundamentals of Dairy Chemistry, ed. B.H. Webb, A.H. Johnson, and J.A. Alford,
chap. 13. Westport, C.T.: AVI.
44. McComas, K.A., Jr., and S.E. Gilliland. 2003. Growth of probiotic and traditional yogurt cultures in milk supplemented
with whey protein hydrolysate. J. Food Sci. 68:2090–2095.
45. Meer, R.R., J. Baker, F.W. Bodyfelt, and M.W. Griffiths. 1991. Psychrotrophic Bacillus spp. in fluid milk products: A
review. J. Food Protect. 54:969–979.
46. Moustafa, M.K., A.A.-H. Admed, and E.H. Marth. 1983. Occurrence of Yersinia enterocolitica in raw and pasteurized
milk. J. Food Protect. 46:276–278.
47. Mundt, J.O. 1975. Unidentified streptococci from plants. Int. J. Syst. Bacteriol. 25:281–285.
48. Muraoka, W., C. Gay, D. Knowles, and M. Borucki. 2003. Prevalence of Listeria monocytogenes subtypes in bulk milk of
the Pacific Northwest. J. Food Protect. 66:1413–1419.
49. Murinda, S.E., K.T. Nguyen, S.J. Ivey, B.E. Gillespie, R.A., Almeida, F.A. Draughon, and S.P. Oliver. 2002. Prevalence and
molecular characterization of Escherichia coli 0157:H7 in bulk tank milk and fecal samples from cull cows: A 12-month
survey of dairy farms in east Tennessee. J. Food Protect. 65:752–759.
50. Murphy, S.C., and K.J. Boor. 2000. Trouble-shooting sources and causes of high bacteria counts in raw milk. Dairy Fd.
Environ. Sanit. 20:606–611.