Brewing microbiology
Author(s)
Bibliographic Information
Brewing microbiology
Chapman & Hall, 1996
2nd ed
Available at 3 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Previous ed.: 1987
Description and Table of Contents
Description
During the latter part of the last century and the early years of this century, the microbiology of beer and the brewing process played a central role in the development of modern microbiology. An important advance was Hansen's development of pure culture yeasts for brewery fermentations and the recognition of different species of brewing and wild yeasts. The discovery by Winge of the life cycles of yeasts and the possibilities of hybridization were among the first steps in yeast genetics with subsequent far-reaching consequences. Over the same period the contaminant bacteria of the fermentation industries were also studied, largely influenced by Shimwell's pioneering research and resulting in the improvement of beer quality. Towards the end of the century, the influence of brewing microbiology within the discipline as a whole is far less important, but it retains an essential role in quality assurance in the brewing industry. Brewing microbiology has gained from advances in other aspects of microbiology and has adopted many of the techniques of biotechnology.
Of particular relevance are the developments in yeast genetics and strain improvement by recombinant DNA techniques which are rapidly altering the way brewers view the most important microbiological components of the process: yeast and fermentation.
Table of Contents
1 Systematics of yeasts.- 2 The biochemistry and physiology of yeast growth.- 3 Yeast genetics.- 4 The microflora of barley and malt.- 5 Gram-positive brewery bacteria.- 6 Gram-negative spoilage bacteria.- 7 Wild yeasts in brewing and distilling.- 8 Rapid detection of microbial spoilage.- 9 Methods for the rapid identification of microorganisms.- 10 Cleaning and disinfection in the brewing industry.
by "Nielsen BookData"