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Brewing Microbiology

Author: Fergus G Priest; I Campbell
Publisher: Boston, MA : Springer US : Imprint : Springer, 2003.
Edition/Format:   eBook : Bibliographic data : English : Third editionView all editions and formats
Summary:
The microbiology of brewing is a diverse subject covering both the production of beer and its stability to spoilage. The third edition of this extremely successful book gives an in-depth coverage of all aspects of brewing microbiology. It includes a new introductory chapter which describes the contribution of microbiology to modern brewing practice and sets the scene for the following, more specialized chapters. In  Read more...
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Details

Genre/Form: Electronic books
Additional Physical Format: Printed edition:
Material Type: Bibliographic data, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Fergus G Priest; I Campbell
ISBN: 9781441992505 1441992502 9781461348580 1461348587
OCLC Number: 840276823
Description: 1 online resource (411 pages)
Contents: 1 Microbiological aspects of brewing --
Malting --
Brewing, mashing, and hop boiling --
Fermentation --
Postfermentation treatments --
Concluding remarks --
References --
2 The biochemistry and physiology of yeast growth --
The cell cycle --
The growth and fermentation cycle --
Cell composition, nutrition, and general metabolism --
Energy and intermediary metabolism --
Yeast biochemistry and beer production --
Summary --
References --
3 Yeast genetics --
Genetic features of Saccharomyces cerevisiae --
The need for new brewing yeasts --
Genetic techniques --
Application of recombinant DNA methods to brewing yeasts --
Molecular biological approaches to yeast differentiation --
The nature of the brewing yeast genome --
The commercial use of genetically modified brewing yeasts --
Conclusions --
Acknowledgment --
References --
4 The microbiota of barley and malt --
The microbiota of barley --
The microbiota of malt --
Effects of microorganisms on malting --
Effects of the microbiota on beer and distilled spirit --
Health hazards --
Assessment of mold contamination --
References --
5 Gram-positive brewery bacteria --
Lactic acid bacteria --
Lactobacillus --
Pediococcus --
Leuconostoc --
Homofermentative cocci --
Kocuria, Micrococcus and Staphylococcus --
Endospore-forming bacteria --
Identification of genera of Gram-positive bacteria of brewery origin --
Concluding remarks --
References --
6 Gram-negative brewery bacteria --
Acetic acidbacteria --
Enterobacteriaceae --
Zymomonas --
Anaerobic Gram-negative rods --
Megasphaera --
Miscellaneous non-fermentative bacteria --
Detection, enumeration, and isolation --
Conclusions --
References --
7 Wild yeasts in brewing and distilling --
Systematics of yeasts --
Properties for identification of yeasts --
Detection of wild yeasts --
Identification of wild yeasts --
Effects of wild yeasts in the brewery --
Elimination of wild yeasts --
References --
8 Rapid detection and identification of microbial spoilage --
Impedimetric techniques (conductance, capacitance) --
Microcalorimetry --
Turbidometry --
How cytometry --
ATP bioluminescence --
Microcolony method --
Direct epiflourescence filter technique (DEFT) --
Chemscan --
Protein fingerprinting by polyacrylamide gel electrophoresis --
Karyotyping (chromosome fingerprinting) --
Immunoanalysis --
Hybridization using DNA probes --
Polymerase chain reaction --
Random amplified polymorphic DNA PCR --
Summary --
Acknowledgments --
References --
9 Rapid identification of microorganisms --
What is identification? --
Approaches to identification --
Nucleic acid-based identification --
Techniques for examining proteins --
Methods that examine aspects of cell composition --
Techniques for studying morphology and behavior --
Concluding remarks --
Acknowledgments --
References --
10 Microbiology and sanitation in U.S. microbrewies --
The raw materials --
The process and product --
Beer contact surfaces --
Concluding remarks --
References --
11 Cleaning and disinfection in the brewing industry --
Definitions --
Standards required in a brewery --
Cleaning methods available --
Soil composition --
Process of detergency --
Chemistry of detergents --
Caustic and alkaline detergents --
Sequestrants --
Acids --
Surface-active agents --
Disinfectants and sanitizers used in breweries --
Oxidizing disinfectants --
Nonoxidizing disinfectants --
Water treatment --
Steam --
Summary --
References --
12 Microbiological methods in brewing analysis --
Microbiological analysis of raw materials --
Yeast --
Wort and fermentation --
Sterility of plant --
Beer --
Conclusions --
References.
Responsibility: edited by Fergus G. Priest, Iain Campbell.

Abstract:

" This will undoubtedly con- tribute to our understanding of yeast fermentation and flavor generation in a revolutionary way because it will enable the simultaneous monitor- ing of all genes in the  Read more...

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