xiv ◾ Contents
14 Starter Cultures and Bacteriophages ........................................................................159
Introduction ...................................................................................................................159
History ...........................................................................................................................160
Concentrated Cultures ....................................................................................................161
Starter-Culture Problems ................................................................................................162
Strain Antagonism .................................................................................................162
Loss of a Desired Trait ...........................................................................................162
Cell Death and Injury ...........................................................................................162
Inhibitors in Raw Materials ...................................................................................163
Bacteriophages of Lactic Acid Bacteria...................................................................163
Morphology and Characteristics ...................................................................163
Life Cycle .....................................................................................................164
Host Specificity ............................................................................................164
Control Methods ..........................................................................................165
Yeast and Mold Cultures .................................................................................................166
Conclusion ......................................................................................................................166
References .......................................................................................................................166
15 Microbiology of Fermented Food Production ..........................................................169
Introduction ...................................................................................................................169
General Method of Production .......................................................................................170
Raw (or Starting) Materials ...................................................................................170
Microorganisms Used ............................................................................................170
Fermentation Process .............................................................................................171
Natural Fermentation ...................................................................................171
Back Slopping ...............................................................................................171
Controlled Fermentation ..............................................................................172
Fermented Dairy Products ..............................................................................................172
Milk Composition and Quality .............................................................................172
Fermented Milk Products ......................................................................................173
Microbiology of Cultured Buttermilk Fermentation ..............................................173
Product Characteristics .................................................................................173
Processing .....................................................................................................173
Starter (Controlled Fermentation) ................................................................174
Growth .........................................................................................................174
Biochemistry ................................................................................................174
Genetics ........................................................................................................174
Microbial Problems ......................................................................................175
Microbiology of Yogurt Fermentation ....................................................................175
Characteristics ..............................................................................................175
Processing .....................................................................................................175
Starters (Controlled Fermentation) ...............................................................175
Growth .........................................................................................................176
Biochemistry ................................................................................................176
Genetics ........................................................................................................178
Microbial Problems ......................................................................................179
Cheeses ..................................................................................................................179
14 Starter Cultures and Bacteriophages ........................................................................159
Introduction ...................................................................................................................159
History ...........................................................................................................................160
Concentrated Cultures ....................................................................................................161
Starter-Culture Problems ................................................................................................162
Strain Antagonism .................................................................................................162
Loss of a Desired Trait ...........................................................................................162
Cell Death and Injury ...........................................................................................162
Inhibitors in Raw Materials ...................................................................................163
Bacteriophages of Lactic Acid Bacteria...................................................................163
Morphology and Characteristics ...................................................................163
Life Cycle .....................................................................................................164
Host Specificity ............................................................................................164
Control Methods ..........................................................................................165
Yeast and Mold Cultures .................................................................................................166
Conclusion ......................................................................................................................166
References .......................................................................................................................166
15 Microbiology of Fermented Food Production ..........................................................169
Introduction ...................................................................................................................169
General Method of Production .......................................................................................170
Raw (or Starting) Materials ...................................................................................170
Microorganisms Used ............................................................................................170
Fermentation Process .............................................................................................171
Natural Fermentation ...................................................................................171
Back Slopping ...............................................................................................171
Controlled Fermentation ..............................................................................172
Fermented Dairy Products ..............................................................................................172
Milk Composition and Quality .............................................................................172
Fermented Milk Products ......................................................................................173
Microbiology of Cultured Buttermilk Fermentation ..............................................173
Product Characteristics .................................................................................173
Processing .....................................................................................................173
Starter (Controlled Fermentation) ................................................................174
Growth .........................................................................................................174
Biochemistry ................................................................................................174
Genetics ........................................................................................................174
Microbial Problems ......................................................................................175
Microbiology of Yogurt Fermentation ....................................................................175
Characteristics ..............................................................................................175
Processing .....................................................................................................175
Starters (Controlled Fermentation) ...............................................................175
Growth .........................................................................................................176
Biochemistry ................................................................................................176
Genetics ........................................................................................................178
Microbial Problems ......................................................................................179
Cheeses ..................................................................................................................179