Brewing Microbiology

Inbunden, Engelska, 2002

AvF.G. Priest,Iain Campbell,F. G. Priest,Fergus Priest,F G Priest

3 149 kr

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The microbiology of brewing is a diverse subject covering both the production of beer and its stability to spoilage. The third edition of this book gives in-depth coverage of all aspects of brewing microbiology. It includes an introductory chapter which describes the contribution of microbiology to modern brewing practice and sets the scene for the following, more specialized chapters. In addition, there are new chapters on microbiological methods and microbiology tailored to the microbrewer. This text serves both as a reference book and a laboratory manual. It should also be of value to technical brewers who must keep abreast of developments, as well as quality controllers and laboratory research workers in the brewing and related food and beverage industries.

Produktinformation

Utgivningsdatum2002-11-30
Mått155 x 235 x 32 mm
Vikt774 g
FormatInbunden
SpråkEngelska
Antal sidor399
Upplaga3
FörlagSpringer Science+Business Media
ISBN9780306472886

Tillhör följande kategorier

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.