Annie Hill
Elsevier Science
e druk, 2015
9781782423317
Brewing Microbiology
Managing Microbes, Ensuring Quality and Valorising Waste
Specificaties
Gebonden, blz.
|
Engels
Elsevier Science |
e druk, 2015
ISBN13: 9781782423317
Rubricering
Onderdeel van serie
Woodhead Publishing Series in Food Science, Technology and Nutrition
Levertijd ongeveer 8 werkdagen
Samenvatting
Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality.
The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage.
Final sections explore the impact of microbiology on the sensory quality of beer and the safe management and valorisation of brewing waste.
Specificaties
Inhoudsopgave
<p>Preface<br>Introduction to Brewing Microbiology<br>Part One: Yeast: Properties and management<br>1 Yeast Species/Strains used in brewing and distilling <br>2 Yeast Quality Assessment, Management and Culture Maintenance<br>3 Modelling yeast growth and metabolism for optimum performance<br>4 Advances in metabolic engineering of yeasts<br>5 Yeast identification and characterisation<br>Part Two: Spoilage bacteria and other contaminants<br>6 Toxigenic fungi and mycotoxins in the barley-to-beer chain<br>7 Gram-positive spoilage bacteria in brewing<br>8 Gram negative beer spoilage bacteria in brewing<br>9 Strictly anaerobic beer spoilage bacteria<br>Part Three: Reducing microbial spoilage: design and technology<br>10 Hygienic design and cleaning-in-place (CIP) systems in breweries<br>11 Reducing microbial spoilage of beer using filtration<br>12 Reducing microbial spoilage of beer using pasteurisation<br>13 Traditional microbiological methods for detection and identification of spoilage<br>14 Rapid detection and identification of spoilage bacteria in beer<br>15 Beer packaging: microbiological hazards and considerations<br>16 Assuring the microbiological quality of draft beer<br>Part Four: Impact of microbiology on sensory quality<br>17 Impact of yeast and bacteria on beer appearance, flavour and aroma<br>18 Sensory Analysis as a Tool for Beer Quality Assessment with an Emphasis on its use for Microbial Control in the Brewery<br>Part Five: Valorisation of microbiological brewing waste<br>19 Anaerobic treatment of brewery wastes<br>20 Water treatment and reuse in breweries</p>