Acetic Acid Bacteria: Fundamentals And Food Applications (food Biology Series)

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.--Provided by publisher Cover -- Half title -- Books Published in Food Biology series -- Title -- Copyright -- Preface to the Series -- Preface -- Contents -- List of Contributors -- PART I DESCRIPTION OF ACETIC ACID BACTERIA -- Chapter 1 Systematics of Acetic Acid Bacteria -- Chapter 2 Comparative Genomics of Acetobacter and other Acetic Acid Bacteria .pdf -- Chapter 3 Physiology and Biochemistry of Acetic Acid Bacteria.pdf -- Chapter 4 Acetic Acid Bacteria Strategies Contributing to Acetic Acid Resistance During Oxidative Fermentation .pdf -- Chapter 5 Exopolysaccharide Production of Acetic Acid Bacteria.pdf -- Chapter 6 Improvements of Acetic Acid Bacterial Strains: Thermotolerant Properties of Acetic Acid Bacteria and Genetic Modification for Strain Development .pdf -- Chapter 7 Identification Techniques of Acetic Acid Bacteria: Comparison between MALDI-TOF MS and Molecular Biology Techniques -- Chapter 8 Preservation of Acetic Acid Bacteria .pdf -- PART II IMPORTANCE OF ACETIC ACID BACTERIA IN FOOD INDUSTRY -- Chapter 9 Microbiology of Fermented Foods -- Chapter 10 Vinegars -- Chapter 11 Impact of Acetic Acid Bacteria on Cocoa Fermentation .pdf -- Chapter 12 Detrimental Effects of Acetic Acid Bacteria in Foods .pdf -- Chapter 13 Beneficial Effects of Acetic Acid Bacteria and Their Food Products .pdf -- Index.pdf Cover 1 Half title 2 Books Published in Food Biology series 3 Title 4 Copyright 5 Preface to the Series 6 Preface 8 Contents 10 List of Contributors 12 PART I DESCRIPTION OF ACETIC ACID BACTERIA 14 Chapter 1 Systematics of Acetic Acid Bacteria 16 Chapter 2 Comparative Genomics of Acetobacter and other Acetic Acid Bacteria 57 Chapter 3 Physiology and Biochemistry of Acetic Acid Bacteria 84 Chapter 4 Acetic Acid Bacteria Strategies Contributing to Acetic Acid Resistance During Oxidative Fermentation 105 Chapter 5 Exopolysaccharide Production of Acetic Acid Bacteria 133 Chapter 6 Improvements of Acetic Acid Bacterial Strains: Thermotolerant Properties of Acetic Acid Bacteria and Genetic Modification for Strain Development 155 Chapter 7 Identification Techniques of Acetic Acid Bacteria: Comparison between MALDI-TOF MS and Molecular Biology Techniques 175 Chapter 8 Preservation of Acetic Acid Bacteria 206 PART II IMPORTANCE OF ACETIC ACID BACTERIA IN FOOD INDUSTRY 224 Chapter 9 Microbiology of Fermented Foods 226 Chapter 10 Vinegars 274 Chapter 11 Impact of Acetic Acid Bacteria on Cocoa Fermentation 301 Chapter 12 Detrimental Effects of Acetic Acid Bacteria in Foods 312 Chapter 13 Beneficial Effects of Acetic Acid Bacteria and Their Food Products 334 Index 356