Acetic Acid Bacteria: Fundamentals and Food Applications, 1st Edition (Hardback) book cover

Acetic Acid Bacteria

Fundamentals and Food Applications, 1st Edition

Edited by Ilkin Yucel Sengun

CRC Press

358 pages | 15 Color Illus. | 31 B/W Illus.

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pub: 2017-02-23
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This 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 Contents


Systematics of Acetic Acid Bacteria

Taweesak Malimas, Huong Thi Lan Vu, Yuki Muramatsu, Pattaraporn Yukphan, Somboon Tanasupawat and Yuzo Yamada

Comparative Genomics of Acetobacter and other Acetic Acid Bacteria

Jure Škraban and Janja Trček

Physiology and Biochemistry of Acetic Acid Bacteria

Birce Mercanoglu Taban and Natsaran Saichana

Acetic Acid Bacteria Strategies Contributing to Acetic Acid Resistance During Oxidative Fermentation

Cristina Andrés-Barrao and François Barja

Exopolysaccharide Production of Acetic Acid Bacteria

Seval Dağbağlı and Yekta Göksungur

Improvements of Acetic Acid Bacterial Strains: Thermotolerant Properties of Acetic Acid Bacteria and Genetic Modification for Strain Development

Natsaran Saichana

Identification Techniques of Acetic Acid Bacteria: Comparison between MALDI-TOF MS and Molecular Biology Techniques

Cristina Andrés-Barrao, François Barja, Ruben Ortega Pérez, Marie-Louise Chappuis, Sarah Braito, Ana Hospital Bravo

Preservation of Acetic Acid Bacteria

Luciana De Vero, Maria Gullo and Paolo Giudici


Microbiology of Fermented Foods

Ilkin Yucel Sengun and Michael P. Doyle


Paolo Giudici, Luciana De Vero, Maria Gullo

Impact of acetic acid bacteria on cocoa fermentation

Yasmine Hamdouche, Corinne Teyssier and Didier Montet

Detrimental Effects of AAB in Foods

Maria José Valera, Maria Jesús Torija and Albert Mas

Beneficial Effects of Acetic Acid Bacteria and Their Food Products

Seniz Karabiyikli and Ilkin Yucel Sengun

About the Editor

Ilkin Yucel Sengun is an Associate Professor of Food Microbiology in the Department of Food Engineering at the University of Ege. She received the MSc and PhD degrees in food engineering from the University of Ege, Turkey. She completed her postdoctoral studies in Food Microbiology from the University of Copenhagen, Denmark.

Ilkin Yucel Sengun is giving lectures on food microbiology, general microbiology and hazard analysis critical control points (HACCP). She is an active researcher in the area of food science and technology and works closely with the food industry and government agencies. Her research interests include fermentation microbiology, lactic acid bacteria, acetic acid bacteria, food safety, antimicrobials and food-borne pathogens. In recent years, she has focused on novel technologies for improving food quality and safety. She has collaborated actively with researchers in several other disciplines of food science and technology.

Ilkin Yucel Sengun is the author of numerous scientific publications and reviews in international refereed journals. She has several book chapters on lactic acid bacteria and acetic acid bacteria. Dr. Sengun currently serves on the editorial boards of international scientific journals. She is a member of the Union of Chambers of Turkish Engineers and Architects (UCTEA) Chambers of Food Engineers, Global Harmonization Initiative, International Society of Food Engineering (ISFE) and Turkish Society of Microbiology

About the Series

Food Biology Series

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