food, fermentation and microorganisms 2005 - bamforth

[...]... potassium and calcium salts Biphenyl Formic acid and its sodium and calcium salts Hydrogen peroxide p-Hydroxybenzoate, ethyl-, methyl- and propyl variants and their sodium salts Lactic acid Nisin Nitrate and nitrite, and its sodium and potassium salts o-Phenylphenol Propionic acid and its sodium, potassium and calcium salts Sorbic acid and its sodium, potassium and calcium salts Sulphur dioxide, sodium and. .. 1.10) In focusing on the organotrophs, and in turn even more narrowly (for the most part) on those that use sugars as the main source of carbon and energy, we must first consider the Embden–Meyerhof–Parnas (EMP) 20 Food, Fermentation and Micro-organisms C6 Glucose ATP ADP C6 Glucose 6-phosphate C6 Fructose 6-phosphate ATP ADP C6 Fructose 1,6-diphosphate Glyceraldehyde 3-phosphate 2C3 Dihydroxyacetone phosphate... up by both Gram-positive and Gram-negative bacteria However, the dye can be washed out of Gram-negative organisms by alcohol, such organisms being counterstained by safranin or fuchsin The latter stain is taken up by both Gram-positive and Gram-negative organisms, but does not change the colour of Gram-positive organisms, which retain their violet hue The Science Underpinning Food Fermentations 5... P O CH2 O O- H H N H H O H N O O O P O O- CH2 O H H HN H H O H2N H N O P O O - N N CH2 O H H H H O H O P O O- Fig 1.6 (Continued) 11 12 Food, Fermentation and Micro-organisms (b) D D Thy Ade Cyt Gua Thy Ade Thy Ade D D D D Ade Thy Cyt D D D Gua Ade Thy D D Ade D Thy D D Fig 1.6 Nucleic acids (a) Nucleic acids comprise three building blocks: bases, pentose (sugars with five carbon atoms) and phosphate... of carbon dioxide that occurs when pressure is increased 16 Food, Fermentation and Micro-organisms Controlling or inhibiting growth of micro-organisms It is important to regulate those organisms that are present during the making of fermentation products and also those that are able to grow and survive in the finished product On the one hand, we have nowadays the deliberate seeding of the desired organism(s),... 1 and developed in Chapter 2 will inform all other chapters where microbes are considered Thus, from these two chapters, we should have a well-informed grasp of the generalities that will enable consideration of the remaining foods and beverages addressed in the ensuing chapters xvi Food, Fermentation and Micro-organisms Table 1 The relationship between feedstock, primary fermentation products and. .. (1994) Beverages: Technology, Chemistry and Microbiology London: Chapman & Hall Wood, B.J.B., ed (1998) Microbiology of Fermented Foods, 2nd edn, 2 vols London: Blackie Food, Fermentation and Micro-organisms Charles W Bamforth Copyright © 2005 by Blackwell Publishing Ltd Chapter 1 The Science Underpinning Food Fermentations Use the word ‘biotechnology’ nowadays and the vast majority of people will register... considering high volume, low-value commodities However, for products such as beer, there is now a tremendous scientific understanding of the science that underpins the product, science that is none the less tempered with the pressures of tradition, art and emotion For all of these food fermentation products, the customer expects As has been realised by those who 2 Food, Fermentation and Micro-organisms would apply... refrigeration and the steam engine, allowed more consistent processing, while simultaneously vastly expanding the hinterland for each production facility The advances in microbiology spawned starter cultures, such that the fermentation was able to pursue a predictable course and no longer one at the whim or fancy of indigenous and adventitious microflora Thus, do we arrive at the modern day food fermentation. .. are four bases in DNA: the purines adenine (A) and guanine (G) and the pyrimidines thymine (T) and cytosine (C) A and T or G and C can interact through hydrogen bonds (dotted lines) and this binding affords the linking between adjacent chains in DNA The bases are linked to the sugar–phosphate backbone (b) In the famous doublehelix form of DNA, adjacent strands of deoxyribose (D)–phosphate (◦) are linked . micro-organisms / Charles W. Bamforth. p. cm. Includes bibliographical references and index. ISBN-13: 97 8-0 -6 3 2-0 598 7-4 (hardback: alk. paper) ISBN-10: 0-6 3 2-0 598 7-7 (hardback: alk. paper) 1. Fermentation. . 1. Fermentation. 2. Food Microbiology. 3. Alchoholic Beverages - - Microbiology. QW 85 B199 2005] I. Title. QR151.B355 2005 664  .024–dc22 20050 03336 ISBN-13: 97 8-0 63 2-0 598 7-4 ISBN-10: 0-6 3 2-0 598 7-7 A. y0 w0 h0" alt="" Food, Fermentation and Micro-organisms Food, Fermentation and Micro-organisms Charles W. Bamforth University of California Davis, USA Blackwell Science © 2005 by Blackwell Science