Acetic Acid Bacteria Fundamentals and Food Applications

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