Acetic Acid Bacteria: Fundamentals and Food Applications

Ilkin Yucel Sengun

February 23, 2017 by CRC Press
Reference - 358 Pages - 15 Color & 31 B/W Illustrations
ISBN 9781498763691 - CAT# K28982
Series: Food Biology Series


Add to Wish List
FREE Standard Shipping!


  • Covers all the basic and applied aspects of acetic acid bacteria.
  • Describes the current taxonomy of acetic acid bacteria
  • Provides detailed information on the latest molecular identification techniques of acetic acid bacteria.
  • Focuses on microbiology of fermented foods by giving special attention to vinegar and cocoa production.
  • Outlines detrimental and beneficial effects of acetic acid bacteria in foods.


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.


We provide complimentary e-inspection copies of primary textbooks to instructors considering our books for course adoption.

Request an
e-inspection copy

Share this Title