x  ◾  Contents
6 Factors Influencing Microbial Growth in Food .........................................................61
Introduction .....................................................................................................................61
Intrinsic Factors or Food Environment .............................................................................61
Nutrients and Growth .............................................................................................61
Carbohydrates in Foods ................................................................................. 62
Proteins in Foods ........................................................................................... 63
Lipids in Foods .............................................................................................. 64
Minerals and Vitamins in Foods ................................................................... 64
Growth Factors and Inhibitors in Food .................................................................. 64
Water Activity and Growth .....................................................................................65
Principle .........................................................................................................65
A W of Food ......................................................................................................65
A W and Microbial Growth ............................................................................. 66
pH and Growth ...................................................................................................... 66
Principle ........................................................................................................ 66
pH of Food .................................................................................................... 66
pH and Microbial Growth .............................................................................67
Redox Potential, Oxygen, and Growth ....................................................................67
Principle .........................................................................................................67
Redox Potential in Food ................................................................................ 68
Redox Potential and Microbial Growth ......................................................... 68
Extrinsic Factors .............................................................................................................. 69
Temperature and Growth ....................................................................................... 69
Principle ........................................................................................................ 69
Food and Temperature .................................................................................. 69
Microbial Growth and Viability .................................................................... 69
Quorum Sensing and Bacterial Growth .................................................................. 70
Conclusion ....................................................................................................................... 71
References ........................................................................................................................ 72
7 Microbial Attachments and Biofilm Formation .........................................................73
Introduction .................................................................................................................... 73
Mechanisms of Attachment ..............................................................................................74
Influencing Factors .......................................................................................................... 75
Assessment of Biofilm Formation ......................................................................................76
Control and Removal of Biofilms .................................................................................... 77
Conclusion ....................................................................................................................... 77
References ........................................................................................................................ 78
8 Microbial Metabolism of Food Components ..............................................................79
Introduction .................................................................................................................... 79
Respiration and Fermentation During Growth ................................................................ 79
Metabolism of Food Carbohydrates ..................................................................................81
Degradation of Polysaccharides.........................................................................................81
Degradation of Disaccharides ................................................................................. 82
Degradation of Monosaccharides ............................................................................ 82
Fermentation .......................................................................................................... 82
EMP Pathway ................................................................................................ 83