effects of light metabolism Corio Ius versicolor (polypore mushroom) in cheese production 283 Corynibacteria in cheese in silage 80, 87

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1 Index Abbreviations The following abbreviations are used in this index: EFA, essential fatty acids (also indexed as Fatty acids, essential) FD, flow diagram LAB, lactic acid bacteria MO, microorganism q.v., "which see" SSF, solid substrate fermentation Tables are indicated by page numbers printed in italic. Figures are indicated by page numbers printed in bold. Major contents listings are not listed here, and the Index should therefore be used in conjunction with the Table of Contents. Acetaldehyde, flavour roles Acetator 18 Acetic (ethanoic) acid as antimicrobial and preservative 6, 91, 814 as bacterial inhibitor in koji 385 levels in fermented animal waste plus corn 114 minimum preservative concentration, calculation of 7-8 petrochemical, detection in vinegar 37 in sausages 452 in sourdough breads 211 tolerance to, in silage bacteria 80 see also Vinegar Acetic acid bacteria on apples and in cider 235 bacteriophages of 30 in beer spoilage 248 in beer wort 241 in cocoa pulp fermentation 134 in fermented milks 312 in silage deterioration 82-3 on sound grapes taxonomy 16 wine spoilage by 231 see also Acetobacter; Acetomonas; Gluconobacter Acetobacter alcohol oxidation by 1 medium for 18 mesoxydans 16 over-oxidation by 26 sensitivity to acetic acid 20 species of 18 see also Acetomonas; Gluconobacter Acetomonas 17 Acids, organic antimicrobial action 814, 816 E. coli resistance to see also Acetic acid; Citric acid; Fatty acids; Lactic acid Actinomycetes biodegradation of lignocellulosics 108 in wheat straw fermentation 106 Adai 756, see also Bhallae; Dhokla; Dosa; Idli; Papadam; Vada Aerin 317 Afiatoxins, see Mycotoxins African food fermentations 801 Agar, gellan as potential replacement for 162 Agaricus bisporus (button or common mushroom) 543, 544 carbon dioxide, effects of compost for 552,554-6,565 crop, by country 562 fruiting induction production production cycle 564 temperature, effects of 556 Agro-industrial by-products, fermentative upgrading of 104 AIDS and HIV Alcoholic beverages, see Beverages, fermented Algae alginate 149

2 1-2 Algae contd "Biocoil" and species cultured therein carageenan 149,155,229 culture systems for design criteria 596 growth on poultry wastes 120 growth on waste effluents 122 Algae, edible 586 typical analyses 589 see also Chlorella; Cryptothecodinium; Cyanobacteria, edible; Dunaliella; Nitzchia; Scenedesmus; Seaweeds, edible; Schizochytridum; Thraustochytridum Alkograph Amasake 353 Amino acids in algae powders 589 aromatic, biosynthesis in yeast 535, 536 bioenrichment of foods with 618 catabolism by Clostridia 90 changes on SSF of straws 107 content after SSF of animal waste plus com 114,115 content of fish sauces 427 flavour characteristics 529 in pig excrement 120 and sausage flavour 459--{)0 in yeast extract 528 in yeasts grown on whey 122 Amylolysis (saccharolysis, starch hydrolysis) in beer brewing 239 in bread doughs 176 by enzymes, 624--{), flow diagram 643 enzymes from fungi in shoyu 371, 387 in traditional Japanese products 353 Ang-kak 674--{) enzymes of 675 in fish paste production 430 pigments of 675 production of 499, 659, 675 Anguillula aceti (vinegar "eel") in vinegar 32 Animals, effect of silage on energy utilization and productivity 95 Animal wastes amino acids in pig excrement 120 chemical analysis 113 poultry waste, bioconversions 120 SSF plus com SSF plus sorghum 120 Anthocyanins see Phenolic compounds Antibacterials and antibacterial activity in cabbages 47-8 during animal waste plus com SSF during animal waste plus sorghum SSF 120 of LAB 813 lysozyme in milk 790 ofshoyu 408 of silage microflora 76-7 of tempeh 489 see also Antibodies; Bacteriocins; Nisin Antibodies (agglutenins) in milk, benefits 790 problems for cheesemakers Antinutritional factors of legume seeds 485--{), 494 rapeseed (canola) 494 Antioxidants of spices 446 in tempeh 495 in wood smoke 448 xanthan gum 153 Apong (beverage) 756, 780 Apple juice composition 234 Armillaria mellea (honey fungus) Aroma and flavour components beer 245 cheese 283 fermented beverages 507 fish sauce volatiles 423-4, 425 sake 251 sausages 452, 457--{)o shoyu formation during pasteurization volatiles of 397, 399 vinegar 35 wine 226 from yeasts 531 see also Flavour Aspergillus oryzae/sojae and other in bakers' yeast 192 early reports of 359 in enzyme production 635 in food fermentation in miso production 373 in sake production in shi production 356 in shoyu production 356, 371, in vinegar production 13 see also Koji Aureobasidium pullulans and pullulan 164 Auricularia (woody ear mushroom) 544, 578 polytricha, growth on coffeewood 554 Ayran 322

3 1-3 Bacillus cereus diarrhoea and 794 inhibition by organic acids 814 in tempeh 489 on barley and malt 240 clinical significance of 821 in enzyme production 635 in fish sauces 425 in iru (dawadawa) 741 in sausages 468 in shi production 356 subtilis contaminant of koji in defective bread 186, 207 standards for in bakers' yeast 193 see also Rope Bacteriocins 813, 815 in cucumber fermentations 58-9 in fermented milk 314,342 of LAB in olive fermentations 66 in sauerkraut 53 of sourdough LAB 202 in vegetable fermentations 46 see also Antibacterials; Nisin Bacteriophages of acetic acid bacteria 30 in cheese production 269,282,286, control measures 296 life cycle 294, 295 and Leuconostoc oenos 238 reduction in during animal waste plus corn SSF 118 in sourdoughs 202 Baker's percentage calculations 175 Bakers' yeast activity early methods for producing flavour contributions of functions in breadmaking 171, gas production rates 183 genetic engineering of 843, 849 improvement of 194 MOs present in nutrients for, in dough 177 production, flow diagrams 188, 520, production with a Frings aerator 27 sporulation 195 strain selection usage rates 178 see also Yeast Baking African products 727 enzymes, applications in 648 gellan gum, applications in 161 xanthan gum, applications in 154 see also Sourdoughs Barley, in koji 658 in miso 361,369, 373, Basidiomycete( s) in ecosystem reconstruction 544 fruit body induction uses 543 life cycle 545-6, 547 lignocellulosic degradation 554 role in ecosystems spore germination in SSF of crop residues tissue culture of see also Mushrooms, individual species thereof Basidiospores, germination of Beer contaminant MO in brewing 244 ecology of 243 enzymes in production of ethyl acetate in 509 flavour compounds, yeast derived 507, 508 flocculation of yeasts 242 flow diagram of production 239 genetic engineering of yeast for 512, 843 off-flavours 511 sulphur metabolic pathways 513 vinegar, relationship to 2 volatile flavour and odour components yeast from, use in bread making 173, 174 see also Beverages, fermented; Bouza Benzoic acid and derivatives as shoyu preservative 393, 407 Beverages, fermented 353 African ,714, , 729 apong (rice) 756,780 chaang (grain) 756 enzymes, applications in fermentation process flavour molecules and precursors in 507,508 kanji (beet or carrot juice) 781 mycotoxins and pure culture methods, development of rice beer 757 see also Beer; Bouza; Chicha; Distilled beverages; Palm Wine; Port; Pulque; Rice; Sake; Sorghum beer; Tape ketan; Wine

4 1-4 Bhallae 756,766,771-2 see also Adai; Dhokla; Dosa; Idli; Papadam; Vada Biopolymers, applications 148 see also Gellan; Polysaccharides; Xanthan Biotechnology, working definition Brassiea oleraeea (cabbage) 47 Brine, disposal problems 62 Bouza (wheat beer) see also Beer; Beverages, fermented Brano milk see also Milks, fermented Bread(s) African 727 Chorleywood process 178 common breadmaking processes 179 applications in various countries 180 consumption, by country effects of sourdough fermentation on properties of 206 flavour components ,516 ingredients local types 172 microbiological parameters for 186 nan see also Baking; Saeearomyees ; Sourdough, yeast Buffalo (including water buffalo) milk cheeses 264 Indian fermentations of 322, 759, 763 snezhanka 322 Bulgarian milk (fermentation) Busaa (maize beer) flow diagram for production of 734 Butter 762 buttermilk ,761 ghee Butyric acid formation in animal waste plus com fermentations 114 formation in silage 80, 89 Cabbage, see Sauerkraut Camellia assamiea, C. cambodia, C. sinensis (tea shrubs) 141 enzymes in processing leaves pests and fungal diseases of the plants 142 polyphenol oxidases in leaf processing 145 Campylobaeter, effects of adverse conditions on 802 Cancer; anticarcinogenic LAB Candida krusei (crusei), in sourdoughs 184,514 milleri, carbohydrate metabolism pseudotropicalis, in vinegar production 13 in bread production in commercial bakers' yeast 192 in shoyu moromi Cantharellus cibarus (chanterelle mushroom) 548 commercialization fruiting in culture 582 spore germination 549 ~-Carotene from Dunaliella 586, isomers of 592 Carrageenan 155,229 Cassava (Manihot) 716 fermented products from processing for gari, etc. 717 Castor oil seed ("bean"; Ricinus sp.) fermentation 740, toxicity 486 Cereals mycotoxins on 827 tropical, present and potential crops 720-1,727 vinegar production from Cheese annual world production 264, 266, 267 brie production FD 301 cheddar production FD 300 classification 265 cottage production FD 309 edam-gouda production FD 302 emmenthal production FD 303 enzymes in production of catalase 652 lactase 652 lysozyme 651 points of application 653 rennet (see below) food-borne diseases and 298 genetic engineering and 841-3,842 Indian mould-ripened, and mycotoxins mozzarella production FD 300 rennets and chymosin applications genetic manipulation and 841-3, 849 modem production origin of use for cheeses 263 secondary flora of 275 starter cultures 264, 269, 271 production FD 290 whey, proteins in 267 Chiang 355 Chicha 613 Chiarella 586 composition of dried, powdered 589 cultivation Chorleywood bread process 178

5 1-5 Citric acid in forage crops 87 effects of light metabolism Corio Ius versicolor (polypore mushroom) in cheese production in fermented milks inoculum 560 by LAB 88 Corynibacteria in cheese in silage 80, 87 Crop residues Clostridium changes during SSF 106,107 perfringens composition of 105 and diarrhoea 794 fermentative upgrading of 104 in estimating flatulence potentials 490 Cryptothecodinium cohn ii, EF A 594 acetic acid production by 5 amino acid catabolism by 90 in cheeses 298 in fish sauces 431 glucose and lactate fermentation by 89 growth in silage 80-1 in sausages 468 in shoyu 821 in spoilage of olives 64 Cocoa enzymes in processing of 656 fermentation 131-4,744 flavour components 135 microbiology of pulp fermentation pulp composition 132 "sweatings", vinegar from 15 Theobroma cacao 129 climatic needs diseases of 130 harvesting varieties and their uses uses 129 Coffee Coffea Arabica, C. canephora processing of beans of fruits 137-8, 656 microbiology of Coliform bacteria in cheeses 298 see also Diarrhoea; Enteric bacteria; Food-borne diseases; Individual bacterial genera Coprinus comatus (shaggy ink cap mushroom) 543, 544 production temperature, effects of 556 fimetarius ammonia uptake by 107 decrease in other MO during fermentation by 109 feeding trials with straw fermented by 111 SSF of rice, wheat straws 107 Cucumbers (Cucumis sativus) fermentation defects of 56, 59 dill pickles 54, 57 Indian 779 malic acid in 54 microbial population changes during 56-9 polygalacturonases and fruit softening 56 processing FD 55 sugars in 47 Cyanide in cassava processing 719 linamarase in gari production 719 low levels of, and goitre 720 Cyanobacteria, edible 585,586 see also Spirulina Dahl (fermented milk) Dairy products gellan gum, applications in 161 xanthan gum, applications in 155 see also Butter; Milk fermentations; Individual products Dawadawa, see Iru Decalactones production of 533, 534 Dhokla 770-1,756 see also Adai; Bhallae; Dosa; Idli; Papadam; Vada Diacetyl as antimicrobial 799 in beer 247 see also Chapters on Cheeses and Fermented Milks for extensive discussion of its role in these products Diarrhoea dehydration and 792 effects of lactic fermentation , 817 infant contaminated food and 796 food contamination, prevention of 798 and growth 795 incidence of 791,822-3

6 1-6 Diarrhoea contd malnutrition and 794, 823 pathogens frequently associated with 795 see also Dysentry; Oral rehydration therapy Dill pickles, see Cucumbers Distilling beverages 251-5, 739 enzymes and 646 vinegar 10 Dosa 756, 766, see also Adai; Bhallae; Dhokla; Idli; Papadam; Vada Dry-mix beverage bases, xanthan gums' applications in 155 see also Instant coffee Dunaliella salina 586, Dysentry 792 see also Diarrhoea; Oral rehydration therapy Emmer (wheat) in ancient baking 173 Emulsions, xanthan gum as stabilizer for 155 Enteric bacteria in fermented foods in silage 78 see also Coliform bacteria; Diarrhoea; individual bacterial genera Enterococci in silage 77 Enterococcus faecalis in vegetable fermentations 46 Enzymes extraction , flow diagrams 631, 640 fish sauces, role in production of food applications of microbial industrial from animals and plants 626 history of 625 in koji 380, 386 in starch hydrolysis, flow diagram 643 submerged fermentation media 637 methods use as bread improvers Escherechia coli in bakers' yeast 193 in cheeses 297 effect of fermentation on 801 in sausages 464 strain 0157:H7 as an emerging pathogen Ethanoic acid, see Acetic acid Ethanol antimicrobial action 816 in shoyu 407 oxidation by bacteria 19 see also Beverages, fermented; Numerous references in Chapter on Fermented Milks Fatty acids, essential (EFA) in algae 589, 594 yields from algae, fungi 594 Feeding trials on animals with fermented animal waste plus corn with fermented animal waste plus sorghum 120 with fermented straw Feed lot waste liquor, see Animal wastes Fermentative processing effects on potential foods 699 types 701 Fermented milks, see Milks, fermented Fining agents for wine 230 Fish sauces and fermentations African of ancient times 417 aroma volatiles of 423-4, 425, 431 Clostridium in 821 enzymes, applications of in fish sausage, pathogen numbers reduction in 820 Indian koji, applications of 668 microbiology of nitrogenous compounds in 420 traditional ,418 Flammulina velutipes (winter mushroom) 544,578 growth substrate for 552 Flavenoids, see Phenolic compounds Flavour amino acids, characteristics of 529 of cheese 281-4, 651 cheese, defects of condiments, enzymes and enhancement of enzymes and 638 of fermented milks ofshoyu Flocculation in beer yeasts 242 Flow diagrams for processing and/or production bakers' yeast 188 beer 239 brie cheese 301 busaa 734 cassava products in Africa 717,718,720 cereal products in Africa 722, 724, 726 cheddar cheese 300 cheese making, enzyme applications in 653 cheese starters 290 cottage cheese 303

7 1-7 cucumber fermentation 55 edam-gouda cheese 302 emmenthal cheese 303 enzymes, recovery of 631, 640 industrial yeast production 520 kishk 738 malt vinegar 14 merissa 735 miso 373 mozzarella cheese 300 olives 61 sake 249 sauerkraut 48 shoyu 370 sorghum beer 733 starch hydrolysis 643 vinegar 2 wines 219 yeast extract 522 Food applications of microbial gums algal 149 gellan 159, scleroglucan 166 traditional food thickeners 149 xanthan Food-borne diseases associated with cheese 297 see also Campylobacter; Clostridium; Diarrhoea; Escherechia; Hygienic food preparation; Listeria; Mycotoxins; Salmonella; Staphylococcus Fruits, vinegar production from 12 Fufu (fermented cassava) 717,720,805 production 720 Fungi contaminating bakers' yeast 192 wine spoilage by 231 see also Basidiomycetes; Individual species; Moulds; Mushrooms; Mycorrhiza; Mycotoxins; Yeasts Furan compounds from yeast extracts 524 a-galactosidase in yeasts 189 Gari (fermented cassava) microbiology production 717,717-20,718 role of linamarin 805 see also Cassava; Goitre Gastro-intestinal tract; adhesion of LAB to Gelatineigellan mixtures 162 Gellan gum genes controlling its production 160 similar products from other organisms 162 structure 159, Genetic engineering/improvement Acetobacter, cloning 19 of beer yeasts 242 of cheese LAB 286 definitions of 840 enzyme production and of food crops 842 food materials, regulations concerning decision tree 845-7,848,849 gellan production, potential applications in 160 lignocellulose biodegraders, potential for improving 108 products of, approved 842 rennets, chymosin 649, 842, 849 sake yeast 251 techniques which do not constitute g.m. 841 of xanthan production of yeast 195, 512-4, 521, 524, 534-5, 537,843,849 Geotrichium candidum in cheese Gioddu (fermented milk) Gluconobacter Glucose heterofermentative pathway of utilization 85 homofermentative pathway of utilization 84 LAB unable to utilize 84 utilization by clostridia 89 Glutamic acid in iru (dawadawa) 741 release by MOs 654,666-7 in shoyu 389 Glutathione in bread dough development 181, 517 cycle in yeast 525 increasing level of, in yeast 524, 529 Glycaemic response, effect of sourdough bread on 206 Glycine max (soy bean) 484-5, genetic manipulation of in Indian dosa in weaning foods 806 see also Miso; Shoyu; Soy milk; Sufu; Tempeh; Tofu Glycoprotein produced by milkfermenting LAB 313 Goats' milk, products from ayran 322 cheeses 264 leben 322 yoghurt 319 Goitre and cyanide in cassava-based food 720 Grape juice, chemical composition 225 Gruels, see Sour porridges

8 1-8 Gyromitra esculenta (false morel mushroom) 553 HACCP (Hazard Asessment Critical Control Point) analysis, food safety and 797, 798 Hemicellulases in silage 86 Hemicelluloses in crop residues 104 in silage 86 utilization by Pleurotus 109 Herb vinegars 6 Hericium erinaceous (monkey head mushroom) 544, 578 Heterofermentative pathway of hexose utilization by LAB 85 Homofermentative pathway of hexose utilization by LAB 84 Hooslanka and zhentitsa (fermented milks) 327 Hormones, plant 241 Hydrogen sulphide and organo-sulphur compounds 510, 513, 523 Hygienic food preparation, basic principles 798 Hygrocebe (waxcap mushroom) 547 tissue culture of 549 Hypertension, antihypertensive effects of LAB 343 Hypholoma fasciculare (sulphur tuft mushroom) 553, 578 Idli 613-5,756,765-7, 766 composition 614 vitamins in 615 see also Adai, Bhallae, Dhokla, Dosa, Papadam, Vada Immobilized organisms in malo-lactic fermentation shoyu production 391 sparkling wine production vinegar production 27 Indian food fermentations , 766 Inoculum(a), see Starter cultures Instant coffee (soluble coffee) 139 see also Dry-mix beverage bases Invertase, yeast control of expression of in bakers' yeast 195 hydrolysis of added sucrose in bread doughs 176 1m (dawadawa) changes during fermentation of 742 Jalebi 756,777-8 Kefir 323-5, 517 MO of 324,325 Kenkey (koko) production FD 722, 724 Ketjap 368 Killer yeasts in brewing 244 in sake 251 in winemaking 225 Kimchi 45 Kisra (sorghum bread) 727 Kluyveromyces fragi/is in vinegar production 13 Koji contaminations of derivation of word dry starter cakes for local names for 685 long pang 685 long pang, ingredients for 686 organisms from 687 enzyme production in, factors affecting 386 enzymes of in fish sauce production 428 Japanese consumption of foods using 354 moulds enzymes from 380 improvement of, for shoyu 382 and mycotoxins ,830 preparation processes, family of 707 sake shoyu, making for 371,382--6,661-2 tane koji (seed koji) production of 678, 679, 680, 683 Koko, see Kenkey Koumys (kumis, koumiss) 276,325-6 Lactic acid (and lactate) fermentation, role in food safety 797 isomers, nutritional effects of levels in animal waste fermented with corn 114 cheeses 280 kefir 324 koumys 325 sauerkraut 49 sausages 452,458 yoghurt 320 utilization by saccarolytic Clostridia 89 in silage deterioration 82-3 by yeasts in the animal waste plus corn SSF 119 Lactic acid bacteria in animal waste plus corn SSF antifungal properties 814 antimicrobial factors of 799, 813

9 1-9 on apples and in cider 235, 236 in bakers' yeast 192 on barley and malt 240 in beer cheese, applications in 299 in cheese, flavour defects associated with in cheese production 264, , 275 history ,268 citrate and malate utilization by 88 in cocoa pulp fermentation 133 in coffee fermentation 140 in dahl 759 in distilled beverage production 253 dormancy of 76 dosa, in leavening of exopolysaccharides from in fermented milks 312, starter cultures for of fish sauces 426 grapes, on sound growth rate, effect of yeast metabolites on 228 heterofermentative, phylogenetic relationships of 203 heterofermentative sugar utilization by 85 homofermentative sugar utilization by 84 in idli 614 in koji 385 in olive fermentation 65 in palm wine 610 pentose sugar utilization by 86 in pulque 612 in sake brewing 250 in sauerkraut 49, 50 in sausages properties of 455 in silage fermentation 73, 75-8 sourdough, species found in starch utilization by 117 starter cultures 271 growth media 287 market growth of DVI 291 production FD 290 screening tests 286 selection, production, use stimulation by spices 446 in tape ketan 613 in tempeh 489 in vegetable fermentations 46 in wheat flour 202 whey fermentation with wine spoilage by 231 in wort 241 see also Enterococcus; Lactobacillus; Lactococcus; Streptococcus; Pediococcus; Tetratogenococcus Lactobacillus bavaricus in vegetable fermentations 46 brevis in sauerkraut 50,51-4 in vegetable fermentations 46 delbruekii exopolysaccaride from 163 in olive fermentation 65 plantarum in olive fermentation 65 in sauerkraut SO, 51-4 in silage 77 in vegetable fermentation 46 pontis maltose metabolism by in sourdough 202, strains 210 sanfrancisco leavening of bread 207 maltose metabolism by 207-9, in sourdoughs 202 strains 209 in cheese production in sauerkraut 51-3 in sausages 450, 451, Lactobacillus/yeast interactions in beers 199 fermentation of animal waste plus grain in sourdoughs 199 Lactococcus lactis cell division in 273 in sauerkraut 51-3 in vegetable fermentations 46 in cheese production exopolysaccaride from 164 in olive fermentation 65 Lactose hydrolysis 652 intolerance in humans 341 metabolism in LAB , 279, 332 Lassi (fermented milk) 761 Lentinus edodes (shitake, shii-take mushroom) 543, 544 fruiting induction 560 logs for 552 production of Lepiota (parasol mushroom) production 576 temperature 556 Lepista nuda (blewit mushroom) 543 compost for effects of temperature 556 production of 576

10 1-10 Leuconostoc mesenteroides in sauerkraut 50, 50-4 slime formation by 54 in vegetable fermentations 46 oenos in wine malolactic fermentation see also Malolactic fermentation in cheese production in olive fermentation 65 Lignocellulosic material biodegradation by fungi and Actinomycetes 108 in mushroom cultivation 554 use by wood rotting fungi Lipolysis in sausages 458 Listeria monocytogenes acid resistance of 817 in cheese 297, 696 nisin and 800 in sausages 464, 468 in silage 78, 81 Lye (NaOH solution) in olive pretreatment 60-3 Maconi Maillard reactions in bread baking 515, 517 in cocoa, coffee, tea production 128 coffee flavour development, role in 135 in pizza Mozzarella cheese 274 in yeast extracts 525 Malic acid in cucumbers 54 in forage crops 87 metabolism by LAB 88 metabolism by yeasts 230 see also Malolactic fermentation Malnutrition and infectivity 794, 823 Malolactic fermentation in cider 235 in cucumber fermentations 58 in wines Malt, malting 237 mashing process in beer brewing 237 microorganisms of nutritional benefits of plant hormones and 241 for whisky 253 Maltose adaptation to 183 availability to baking yeasts 181, 183 metabolism of by sourdough LAB preference for by sourdough LAB release in bread dough 201 Manihot esculenta see Cassava Mawe (maize dough), survival of pathogens in 802 Meat, muscle changes in, post mortem composition 443 Medicinal applications and benefits dahl 759 fermented milks 308-9,328-9,758 Metchnikoff 309 kefir 342 koumys and tuberculosis 326 vinegar 9 in weaning Methode Champenoise 233 Methylxanthines (caffeine, theobromine) in cocoa 135 coffee bean processing, losses during 139 Microbial exopolysaccharide recovery 158 Micrococci in cheese 277 in fish sauces 431 in koji 385 in sausages 450, 451 Milks, fermented African 714,745 chemical composition of some 331 citric acid metabolism in consumption of 308-9,310 definition 308 flavour and aroma Indian 322, made with intestinal bacteria 330 medicinal uses 308-9, 326, 328-9, 342, 758, 759, 790 Metchnikoff and 309 microorganisms of 311,312 in scriptures 308 types 311,312, vitamins in 336 volatile fatty acids in 335 yogurts 274, see also Buffalo; Cheese; Entries under specific milk types; Entries under milk types; Goat; Sheep Mirin 353 Miso in fish paste and sauce production 432 Japanese Miso-dama 662 modern production 360,361-2,369 origin of name production 373-4, 668, production FD 373 types and compositions 369

11 1-11 see also Aspergillus; Barley; Koji; Rice; Solid substrate fennentation; Warri Molasses for bakers' yeast production 174 adjustment for 189 yeast inhibitors in 193 in silage production 93 Monascus purpureus, see Ang-kak Morchella esculenta (morel mushroom), cultivation 577 Moromi fermentation microbial succession in 388 microorganisms on for sake forshoyu 370-1,517 Moulds in bakers' yeast 192 on barley and malt 240 of cheese 275,831-2 in fennented milks 312 on grapes 221 on sausages 459,460-2,469-70,831-2 in tape ketan 613 winemaking, contributions to 221 in wine spoilage 231 see also Fungi; Individual species; Mycotoxins Mucor in shi production 356 Mushrooms bacterial pathogens of 573 casing microbiology of role of bacteria in 561,565, 568 fungal pathogens of requirements for production 548 SSF systems for viral pathogens of 574 world production 544, 562 see also Basidiomycete; Mycorrhiza; Individual species listed below Mushrooms, with their common ("trivial") names blewit, see Lepista nuda button (common), see Agaricus bisporus chanterelle, see Cantharellus cibarius Coriolus versicolor q.v. false morel, see Gyromitra esculenta honey fungus, see Armillaria mellea jelly fungus, see Tremella sp. monkey head, see Hericium erinaceus morel, see Morchella sp. oyster fungus, see Pleurotus paddy straw, see Volvariella volvaceae parasol, see Lepiota sp. Psilocybin sp. q.v. Schizophyllum sp. q.v. shaggy ink cap, see Coprinus comatus shitake, see Lentinus edodes Stropharia rugosa-annulata and other sp., q.v. sulphur tuft, see Hypholoma fasciculare truffle, see Tuber melanosporum viscid mushroom, see Pholiola nameko waxtops, see Hygrocebe winter, see Flammulina velutipes winter polypore, see Polyporus brumalis woody ear, see Auricularia Mycorrhiza(s) 545, cultivation Mycotoxins 696-7, chronic toxicity 829 and coffee 140 contamination routes 825 in fermented foods and malt and beer 241 from Penicillium 827 and sausages 469 and shoyu synthesis, inhibition by LAB 814 Nan bread 757,776-7 Natto 362 Neurospora in oncom production 497-8,659 Nisin resistance to in bacteria 800 in sauerkraut 53 Nitrate and nitrite, preservative action of in sausages 445-6,456-7 in silage 74, 93 Nitzchia cultivation and EF A 594 Noble rot (pourriture noble) and wine production 221 Non-newtonian fluids Nucleic acids as flavour enhancers Nutritional benefits of fennented milks shoyu tempe(h) 492 see also Vitamins; Chapter 19 (Bioenrichment) Odour, see Aroma Ogi 704 pathogen survival in 801 Ogiri changes during fennentation 743 Olives (Olea ) 45, black 60-2, 63-4 fennentation of Indian, fennentation of 779 phenolics in 60 processing, FD 61 species of 60 spoilage of fermentation 64,66-7

12 1-12 Olives (Olea ) contd styles of finished 59, 63 sugars in 47 zapatera defect 67 Oral rehydration therapy 792 salts solution for 793 see also Dehydration; Diarrhoea; Dysentry Osmotolerance in baking yeasts Over-oxidation in vinegar production 26 Palm wine , changes during fermentation 730 vinegar from 15, 20 vitamins in 611, 728 Papadam 757, 766, 773 see also Adai; Bhallae; Dhokla; Dosa; Idli; Vada Pasteurization of shoyu vinegar 32 Pathogens in cheese 296, 297 mawi, survival in 802 ogi, survival in 801 sausages, measures to control growth in 46S Pectinolysis in cocoa processing in coffee processing 140 Pediococcus halophilus; now reclassified as Tetratogenococcus halophilus but some authors have used the older name pentosaceus in silage 77 in vegetable fermentations 46 in cheese 275,277 metabolic patterns of 389 in olive fermentation 65 in shoyu mororni Penicillium roquefortii in cheese 274, 276, in silage 75 in cheese 275, 352 mycotoxins 827, 831 Pentose sugar fermentation by LAB 86 'Phage, see Bacteriophage Phenolic compounds in beers 511 flavenoids in wines 218 in olives 60, 62, 64 phenylethyl alcohol biosynthesis 536 polyphenolics' role in coffee flavour 135 polyphenol oxidases (microbial) in tea processing 145 in shoyu 396-7,517 metabolism of 398 in smoke 448 wine, extraction from grapes during fermentation 220 Pholiota nameco (viscid mushroom) 544, 578 Phytic acid benefits of hydrolysing 805 hydrolysis in sourdoughs 206 in tempe(h) 494 Phytophthora (black pod disease of cocoa) 130 Pickles Indian in vinegar 6 wine vinegar obligatory for in Spain 37 see also Chapter on Vegetable Fermentations Pizza base 172 mozzarella cheese for 264, 274 Plant enzymes 626, extraction and processing in fish sauce production Plant materials, bacterial flora of fresh cocoa pods 132 olives 64 silage 75,77 Pleurotus (oyster mushroom) 543, 544 composts for 552-3, 554 effects of carbon dioxide 557 effects of temperature 559 Polygalacturonases in softening of cucumbers 56 olives 57 Polyporus brumalis (winter polypore mushroom) 557,578 Polysaccaridases in straw upgrading 108 see also Amylases; Hemicellulases; Pectinolysis; Polygalacturonases Polysaccarides algal 149 pulque viscosity and 612 see also Biopolymers; Carrageenan; Gellan; Pullulan; Scleroglucan; Starch; Xanthan Port wines 232 Probiotics of fermented milks , 337 see also Antibacterials; Bacteriocins; Medical applications; Nisin

13 1-13 Propionic acid bacteria in cheese 275,277-8 in silage 78 in spoilage of olives 64, 67 vitamin B-12 synthesis by 494 in whey upgrading 121 Proteolysis 352 in bread doughs 176-7, in fermented milks in fish sauces 420,427, 428, 430, 431, in milk proteins for cheese mould enzymes 666 in sausages 459 in shoyu, enzymes 371, 380, 389 in silage 90 Pseudomonas elodea and gellan production 158 Psilocybin cubensis (mushroom) production Pullulan oxygen-impermeable films 164 structure 164,165 Pulque (cactus drink) vitamin content of 612 Rabadi 757, 776 Ragi 684-8, 707 ragi-millet flour 776 Recombinant DNA technology, see Genetic engineering Rhodotorula as aid to mushroom spore germination 549 Rice apong 756, 780 appam 776 beer 757 koji and 658, in miso 361,369,373, , straw, feeding trials of fermented 110, 111 vinegar 13, 352 flavour characteristics of 37 see also Sake; Shochu Ricinus, see Castor oil seed Rope (or slimy) defect in bread 186 inhibition of in sourdoughs 202, 207 in cider 235 in sauerkraut Ruber latex, coagulation by vinegar 5 Ryazbenka 321 Rye effects of sourdough fermentation on 206 flour, composition of 201 Saccharomyces cerevisiae in beer brewing in breadmaking in cider brewing 235 in vinegar production 13 in winemaking exiguus in breadmaking rosei in sweetened doughs for breadmaking 514 rouxii in shoyu moromi 388 sake 248, 251 Sake (rice wine) 352,353, contaminants of 249 flavour of 533 koji for moromi for 250 production FD 249 types of 669 see also Rice vinegar; Shochu Salmonella typhimurium acid resistance of 817 in cheeses 297 effect of fermentation on 801 in sausages 464, 466 testing for in doughs and breads 186 Salometer 62 Salt intake levels and shoyu Sauerkraut 45, Indian cabbage fermentation 779 microbial stability of 816 production FD 48 rope or slime defect 53-4 starters culture for 52-3 sugars in cabbages 47 Sausages, fermented classification 442 enzymes in production of 654 Indian 779 mould-ripened, mycotoxins and 831 Savoury ingredients enzymes in production of market sizes 579 Scenedesmus cultivation Schizochytridum and EF A 594 Schizophyllum commune, effects of light and carbon dioxide 559 Schizosaccharomyces pombe in rum production 254 in vinegar production 13 Scleroglucan structure 165, 166 Sclerotium glucanicum and scleroglucan 165 Seaweeds, edible, 585 see also Algae, edible; Cyanobacteria, edible

14 1-14 Sheeps' milk, products from ayran 322 Bulgarian 317 cheeses 264 hooslanka 327 leben 322 Sherries 232 Shochu (rice "brandy") 353 Shoyu analyses, top grades 361 bactericidal properties of 816 Clostridium survival in 821 early versions of (chiang; chiang-yu; shi; shi-tche) glutamic acid and glutaminase 389 health benefits of 406 Japanese history , 361 production 352, 370, raw material use rates 363 standards types and compositions 364, 365 koji preparation and process 371-3, ,661-8 moromi mould, improvement of 382 mutagens, absence from 406 mycotoxins organoleptic evaluation of soybeans, cooking methods and their effects 375,376,379 apparatus for cooking 377 yeasts and flavour 517, 536 see also Koji; Moromi; Tamari Shrikhand (Indian fermented milk) Skyr (fermented milk) 322 Silage additives 91-3 classification 92 alkaline 74 Clostridia in 80 definition, usual, of 73 other types of 74,103-4 effects of on performance of farm animals 95 ensiling, acid, of fish 429 enzymes in production of 655 hemicellulases in 86 lactate-utilizing organisms and deterioration of 82-3 microflora, changes during fermentation 79 potato, amylolytic bacteria in 81 Snezhanka (fermented milk) 322 Solid substrate fermentation of animal waste plus corn fermentor design for 115 of crop residues enzyme production by 380,386,635-7 media for 636 mushrooms and 550-2,570-1 of rice straw 107 of wheat straw 106,107 see also Koji Sorbate, use in wines 230 Sorghum kisra (bread) 727 merissa beer production FD 735 porridge 704 sorghum ("kaffir") beer , production FD for 733 Sourcream 316 Sourdoughs African 727 definition of 199 fermentation, effects on bread properties 206 genetics of LAB 214 maltose metabolism in microbial ecology of 200, 204 proteolysis in sugar metabolism in traditional use 173 types of, classification yeasts found in 184,204, 514 see also Bread; Dahl; Idli Sour milks, see Milks, fermented Sour porridges (gruels) abreh of Africa 715,721-7 baked products from 727 banku, kenkey, ogi, FD for production 722 beneficial effects from kenkey and koko koko, ogi, FD for production 724 mahewu (magou) FD for production 726 ogi FD for production 722, 724 pathogens, survival in mawe 802 uji 725 Soybeans, see Glycine max; Miso; Shoyu; Soy milk; Sufu; Tamari; Tempe; Tofu Soy milk 498 Soy sauce, see Shoyu Sphingomonads 163 Spices in sausages, stimulating LAB growth 446 Spirulina maxima 585 platensis 585 analysis 589 powdered, quality 588

15 1-15 production world production and demand 585 Staphylococcus aureus inhibition by organic acids 814 of fermented sausages 450, 456, 464 nisin resistance in 800 Starch amylolytic bacteria in potato silage 81 hydrolysis, see Amylolysis starch-rich fermented foods 801 utilization by LAB in animal waste plus com SSF 115 Starter cultures (inocula) for alcoholic fermentation in vinegar production 15 for animal waste plus com SSF 119 benefits for food safety of using 803 cheese annual requirement 264 growth media 287 market growth, dried inocula 291 organisms, differentiating characteristics of, 271 production, bacteriophage problems 269 production FD 290 selection production, use for cucumber fermentations 58-9 for fermented milks kits 708 for koji (tane koji) for mushroom production , for olive fermentations 66 ragi (dry starter cakes) for sauerkraut 52-3 for sausages ,472-3 table of 461 for silage 93-4 for sourdough breads, dried 204 for upgrading straw 108 Streptococcus faecalis, see Enterococcus faecalis lactis, see Lactococcus lactis in cheese production 270, 274 in sausages 450, 451 Stropharia sp. (mushroom) effects of carbon dioxide on 557, 558 growth substrate for 552 rugosa-annulata production of 577 Submerged fermentation for enzyme production Sufu 362,498-9,668 Sulphate reduction olive spoilage and 64 by yeast 510, 513 Sulphur dioxide in vinegar 32-3 in wine must 220 yeast, production by 510, 513 Sulphur metabolism in yeast 513 Surface film growth trays for 22 in vinegar production 20 Sweetened bread dough, water activity in 176 Takamine and takadiastase Tamari 358 production 372 Tape ketan 613 Tea see Camellia Tef (fef) cereal 727 Tef injerra 818 Tej (African honey wine) 730 Tempe(h) 362,615-17,707 tempe bongkrek 812 vitamins in 617 Tetratogenococcus halophilus revised name for Pediococcus halophilus, q.v. Thraustochytridum, and EFA 594 Tissue culture of Basidiomycete fungi Tortillas 172 Torulaspora delbrueckii in Japanese baking 185 Trehalose in bakers' yeast 194, 522 Tremella Gelly fungus) 544 Tuber melanosporum (truffle) 548,581-2 Vada (vadai) 757,766,772-3 see also Adai; Bhallae; Dhokla; Dosa; Idli; Papadam Valine, biosynthetic pathway in yeast 512 Vegetables Indian fermented juices of, fermented 45 protein rich, fermentations of 740 which are fermented 46 Villi Vinegar clarification and maturation 31-2 in cucumber fermentations 56 definition (FAOIWHO) 34 "eel" 32 medicinal uses 9 organisms tolerant to 6 Orleans process 21-3 apparatus for 21 pasteurization of 32 pickles, use in 6, 56 production enzymes and 647 FD 2

16 1-16 Vinegar contd malt vinegar production, FD 14 minor processes for 31 statistics, Europe 4, 10 "Quick" vinegar process 23-7 apparatus for 24 raw materials for 11,12-13 spirit (distilled) 10 submerged acetification Frings Acetator 28 sulphur dioxide in 32 total and volatile acidity 35 typical analyses 36 Viruses enteric 803 mushroom pathogens 574 in sausages 470 see also Bacteriophages Vitamins in algae 589 B-12 in tempeh 486,488,493 bacteria able to synthesise 494 B-group in fermented milks 336 bioassay of 616 in cereals and cassava 721 in chicha 613 deficiency diseases 603 enrichment with, in foods in idli 614 in palm wine 611 production by fermentation production during olive fermentation 65 in pulque 612 recommended daily allowances 605 in sorghum beer tables of contents 609, 610 in tape ketan 613 in tempe ,617 in yeast extract 528 in yeasts 606 Volatile (s) acidity, vinegar 34 esters fatty acids in fermented milks 335 in fish sauces 422-4, 426 from yeasts Volvariella volvaceae (paddy straw mushroom) 543, 544 compost for 552 Warri (wadiyan) 757, 766, see also Miso Wheat beer (bouza) emmer in ancient Egypt 173 flour composition of 175, 201 LAB in 202 sourdough fermentation, effects of 206 forshoyu 378,660-1 straw changes during SSF of 106, 107 digestibility of fermented 111 Whey amino acid composition of yeasts grown on 122 fermentation into animal feed 121 White lead as sweetening agent 4-5 White rot fungi, digestion of lignocellulosic wastes 108 Wine enzymes in production of 647 production, FD 219 relationship to vinegar 2 spoilage organisms 231 yeast-derived flavour components 507, 508 see also Beverages, fermented; Palm wine Wort composition 244 Xanthan gum food applications genetic aspects interactions with other gums 153 structure , 150, 151 useful characteristics 154 Xanthomonas campestris 150 Yakult 319 Yeasts activity, measurement of amino acid analysis, grown on whey 122 in animal waste plus com SSF 116 on apples and in cider 235, 236 aroma chemicals from 531 bakers' gas production rates 183 production FD 188, 520 sporulation in 195 strain improvement 194 strain selection on barley and malt 240 beer spoilage organisms 248 bread flavour and breadmaking functions in 171, isolates other than bakers' in usage rates 178 brewing, wild in 244 of cheese 275, 276 in cocoa pulp fermentation 132,133 in coffee fermentation 140 in cucumber fermentation 57 for distilled beverage production 252 ethanol tolerance of 222-3

17 1-17 extracts autolysis step 521 composition 528 markets production 520-2, 522 of fermented milks 312 flavour formation in foods, role in 508 flavour industry applications 506 grapes, on sound growth parameters 523 herbage, in fresh 75 inactive flavours, markets 518 industrial yeast propagation, FD 520 killer strains in brewing 244 winemaking 225 in koji 385 malic acid metabolism by 230 novel species for exploitation 505 nutrients for, in bread dough 177 in olive fermentation 64, 65-6 in palm wine 610 in poultry waste fermentation 121 in sake brewing, wild in sausages sherry yeasts 232 in silage deterioration 82-3 sulphur, metabolic pathway for 513 in tape ketan 613 tolerance to acid, freezing, osmotic pressure vitamin content 528, 606 in whey fermentation 121 in wine making changes during the fermentation 223 ecology in spoilage by 231,232 world markets 506 Yogurts 274, resistance of bacteria in to stomach acids and bile 341