Description
Book SynopsisThis book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as production procedures. Special attention is given to vinegar and cocoa, which are the most familiar and extensively used industrial applications of acetic acid bacteria. This book is an essential reference to all scientists, technologists, engineers, students and all those working in the field of food science and technology.
Table of ContentsPART-I: DESCRIPTION OF ACETIC ACİD BACTERIA. Systematics of Acetic Acid Bacteria. Comparative Genomics of Acetobacter and other Acetic Acid Bacteria. Physiology and Biochemistry of Acetic Acid Bacteria. Acetic Acid Bacteria Strategies Contributing to Acetic Acid Resistance During Oxidative Fermentation. Exopolysaccharide Production of Acetic Acid Bacteria. Improvements of Acetic Acid Bacterial Strains: Thermotolerant Properties of Acetic Acid Bacteria and Genetic Modification for Strain Development. Identification Techniques of Acetic Acid Bacteria: Comparison between MALDI-TOF MS and Molecular Biology Techniques. Preservation of Acetic Acid Bacteria. PART-II: IMPORTANCE OF ACETIC ACID BACTERIA IN FOOD INDUSTRY. Microbiology of Fermented Foods. Vinegars. Impact of acetic acid bacteria on cocoa fermentation. Detrimental Effects of AAB in Foods. Beneficial Effects of Acetic Acid Bacteria and Their Food Products.
