About the book
The relevance of acetic acid in different fields of applied microbiology and food science has been extensively described. Acetic acid, like other weak acids such as sorbic and lactic acid, has been used as a preservative agent in food and beverages, where it prevents microbial spoilage by arresting the growth of yeasts and other fungi. Acetic acid has been traditionally produced by synthetic and biological methods through the fermentation process with acetobacter-related species. In the last decade, the global acetic acid market has increased and every year new manufacturers, suppliers, and exporters are established. Currently, acetic acid is used in the food industry as an additive. However, its role in flavor development has been also described in wine, cocoa, and beer fermentation. Recently, its potential for the production of antimicrobial-edible films in food coating has been highlighted. The aim of this book is to provide the reader with a comprehensive overview of the current state-of-the-art in acetic acid production, and its application in the food industry.