Acetic Acid Bacteria : Fundamentals and Food Applications book cover
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Acetic Acid Bacteria
Fundamentals and Food Applications




ISBN 9781498763691
Published February 23, 2017 by CRC Press
358 Pages - 15 Color & 31 B/W Illustrations

 
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Book Description

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

PART-I: DESCRIPTION OF ACETIC ACİD BACTERIA

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

PART-II: IMPORTANCE OF ACETIC ACID BACTERIA IN FOOD INDUSTRY

Microbiology of Fermented Foods
Ilkin Yucel Sengun and Michael P. Doyle

Vinegars
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

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Editor(s)

Biography

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