770 Modern Food Microbiology
L. piscicola. See Carnobacterium.
L. plantarum, 152–153, 155, 176, 180–181, 185,
187, 189–190, 333, 335, 338, 436
antibotulinal activity, 308–309
Y G , 155
L. pontis, 152, 179
L. reuteri, 153, 335
L. sakei, 43, 73, 105, 107, 176, 336, 339, 358
subsp. sakei, 152–153, 106–107
subsp. carnosus, 152
L. salivarius, 152
L. sanfranciscensis, 152–153, 179, 188
L. suebicus, 24
L. trichoides, 152
L. viridescens. See Weissella.
L. xylosus. See Lactococcus lactis.
bacon, 104, 108
fermented sausages, 103–105, 108
greening of meats, 105
hams, 108
luncheon meats, 104
meats. 65, 102
milk, 158
phylogeny, 593
seafoods, 110
Lactococcus spp., 17–18, 24, 150, 152–153, 397
L. garvieae, 152
L. lactis, 150, 154, 167, 335, 340, 474
subsp. lactis, 43, 152, 164, 168
subsp. cremoris, 152, 164
Y ATP , 155
Y G , 155
subsp. diacetylactis, 151, 164
subsp. hordiniae, 152
minimum growth pH, 43
nitrosamines, 309
L. lactis var. “maltigenes”, 166
L. lactis var. “taette,”
L. plantarum, 152
L. raffinolactis, 152
meats, 65, 102
phylogeny, 593
Lactoferrin (see also activated lactoferrin), 83, 314
Lactonase, 527
Lactoperoxidase system, 53–54
Lactose intolerance, 162–163
Lactosphaera spp., 150, 153
L. pateurii, 150
Lamina propria, 536
LAMP, 260
Lancefield group D. See Enterococcus spp.
Lancefield group N. See Lactococcus and Vagococcus
spp.
Landman, G., 7
Lantibiotics, 337
Latex agglutination, 242
Latour, 6
Lauric acid, 321
Leben, 167
Leeuwenhoek, A., 4, 6
Legionella pneumophila, 216
Leibnitz, G., 4
Leistner, L., 341
Leucobacter app., 748
Leuconostoc spp., 15, 17–18, 24, 150, 152, 397–398
L. argentinum, 152
L. carnosum, 152, 336, 364, 398
L. citreum, 152
L. cremoris, 151
L. dextranicum, 436
L. diacetilactis, 164
L. fallax, 152, 180
L. gelidum, 364, 398
L. inhae, 152
L. kimchii, 152
L. lactis, 152
L. mesenteroides, 7, 180–181, 187–188, 204, 333,
339, 364, 436, 474
subsp. cremoris, 152, 164
subsp. dextranicum, 152, 164
subsp. mesenteroides, 152
PEF effects, 465
L. oenos. See Oenococcus.
L. paramesenteroides. See Weissella.
bacon, 104
MAP meat spoilage, 364
meat/poultry, 65, 102
phylogeny, 593
Leukoencephalomalacia, 721
L forms, 244
Clostridium perfringens, 570
Staphylococcus aureus, 244
Ligated loop tests, 290–291
Limulus lysate test, 242, 244–246
L. monocytogenes, 605
mechanism, 246
sensitivity, 245
Linamarin, 191
Lipophilic acids, 305
Lister, J. 6
Listeria spp., 15, 17–18, 24, 259, 397, 748
L grayi, 264, 591–593, 597, 600, 603
L. piscicola. See Carnobacterium.
L. plantarum, 152–153, 155, 176, 180–181, 185,
187, 189–190, 333, 335, 338, 436
antibotulinal activity, 308–309
Y G , 155
L. pontis, 152, 179
L. reuteri, 153, 335
L. sakei, 43, 73, 105, 107, 176, 336, 339, 358
subsp. sakei, 152–153, 106–107
subsp. carnosus, 152
L. salivarius, 152
L. sanfranciscensis, 152–153, 179, 188
L. suebicus, 24
L. trichoides, 152
L. viridescens. See Weissella.
L. xylosus. See Lactococcus lactis.
bacon, 104, 108
fermented sausages, 103–105, 108
greening of meats, 105
hams, 108
luncheon meats, 104
meats. 65, 102
milk, 158
phylogeny, 593
seafoods, 110
Lactococcus spp., 17–18, 24, 150, 152–153, 397
L. garvieae, 152
L. lactis, 150, 154, 167, 335, 340, 474
subsp. lactis, 43, 152, 164, 168
subsp. cremoris, 152, 164
Y ATP , 155
Y G , 155
subsp. diacetylactis, 151, 164
subsp. hordiniae, 152
minimum growth pH, 43
nitrosamines, 309
L. lactis var. “maltigenes”, 166
L. lactis var. “taette,”
L. plantarum, 152
L. raffinolactis, 152
meats, 65, 102
phylogeny, 593
Lactoferrin (see also activated lactoferrin), 83, 314
Lactonase, 527
Lactoperoxidase system, 53–54
Lactose intolerance, 162–163
Lactosphaera spp., 150, 153
L. pateurii, 150
Lamina propria, 536
LAMP, 260
Lancefield group D. See Enterococcus spp.
Lancefield group N. See Lactococcus and Vagococcus
spp.
Landman, G., 7
Lantibiotics, 337
Latex agglutination, 242
Latour, 6
Lauric acid, 321
Leben, 167
Leeuwenhoek, A., 4, 6
Legionella pneumophila, 216
Leibnitz, G., 4
Leistner, L., 341
Leucobacter app., 748
Leuconostoc spp., 15, 17–18, 24, 150, 152, 397–398
L. argentinum, 152
L. carnosum, 152, 336, 364, 398
L. citreum, 152
L. cremoris, 151
L. dextranicum, 436
L. diacetilactis, 164
L. fallax, 152, 180
L. gelidum, 364, 398
L. inhae, 152
L. kimchii, 152
L. lactis, 152
L. mesenteroides, 7, 180–181, 187–188, 204, 333,
339, 364, 436, 474
subsp. cremoris, 152, 164
subsp. dextranicum, 152, 164
subsp. mesenteroides, 152
PEF effects, 465
L. oenos. See Oenococcus.
L. paramesenteroides. See Weissella.
bacon, 104
MAP meat spoilage, 364
meat/poultry, 65, 102
phylogeny, 593
Leukoencephalomalacia, 721
L forms, 244
Clostridium perfringens, 570
Staphylococcus aureus, 244
Ligated loop tests, 290–291
Limulus lysate test, 242, 244–246
L. monocytogenes, 605
mechanism, 246
sensitivity, 245
Linamarin, 191
Lipophilic acids, 305
Lister, J. 6
Listeria spp., 15, 17–18, 24, 259, 397, 748
L grayi, 264, 591–593, 597, 600, 603