Brewing Microbiology, Third Edition

Edited by F. G. Priest and Iain Campbell

Gives in-depth coverage of all aspects of brewing microbiology.

Item No: 72886

©2003; 6” x 9” hardcover; 411 pages; 2 pounds



$259.00 Price
$233.10 Member Price



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 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 addition, there are new chapters on microbiological methods and microbiology tailored to the microbrewer.

Brewing Microbiology serves both as a reference book and a laboratory manual. It is also of value to technical brewers who must keep abreast of current developments, as well as quality controllers and laboratory research workers in the brewing and related food and beverage industries. 
​Microbiological Aspects of brewing
Introduction
Malting
Brewing, mashing, and hop boiling
Fermentation
Postfermentation treatments
Concluding remarks

The Biochemistry and Physiology of Yeast g​rowth
Introduction
The cell cycle
The growth and fermentation cycle
Cell composition, nutrition, and general metabolism
Energy and intermediary metabolism
Yeast biochemistry and beer production
Summary

Yeast Genetics
Introduction
Genetic features of Saccaromyces 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

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

Gram-positive Brewery Bacteria
Introduction
Lactic acid bacteria
Lactobacillus
Pediococcus
Leuconostoc
Homofermentative cocci
Kocuria, Micrococcus and Staphylococcus
Endospore-forming bacteria
Indentification of genera of Gram-positive bacteria of brewery origin
Concluding remarks

Gram-negative Brewery Bacteria
Introduction
Acetic acidbacteria
Enterobacteriaceae
Zymomonas
Anaerobic Gram-negative rods
Megasphaera
Miscellaneous non-fermentative bacteria
Detection, enumeration, and isolation
Conclusions

Wild Yeasts in Brewing and Distilling
Introduction
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

Rapid Detection of Microbial Spoilage
Introduction
Impedimetric techniques (conductance, capacitance)
Microcalorimetry
Turbidometry
Flow cytometry
ATP bioluminescence
Microcolony method
Direct epiflourescence filter technique (DEFT)
Chemscan
Protein fingerprinting by polyacrylamide gel electrophoresis
Karyotyping
Immunoanalysis
Hybridization using DNA probes
Polymerase chain reaction
Random amplified polymorphic DNA PCR
Summary

Rapid Identification of Microorganisms
What is identification?
Approaches to identification
Nucleic acid-based identification
Techniques for examining proteins
Methods that determine aspects of cell composition
Concluding remarks 

Microbiology and Sanitation in USA Microbreweries
Introduction
The raw materials
The process and product
Beer contact surfaces
Concluding remarks

Cleaning and Disinfection in the Brewing Industry
Introduction
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

Microbiological Methods in Brewing Analysis
Introduction
Microbiological analysis of raw materials
Yeast
Wort and fermentation
Sterility of plant
Beer

Conclusion
Index

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