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.

Informazioni sull?autore

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

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