Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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. Examines key developments in brewing microbiology, discussing the microbes that are essential for successful beer production and processing Covers spoilage bacteria, yeasts, sensory quality, and microbiological waste management Focuses on developments in industry and academia, bringing together leading experts in the field Content: Related titles, Page ii Front Matter, Page iii Copyright, Page iv List of contributors, Pages xi-xii, T. Aiken, J.C. Akunna, C.A. Boulton, S. Davies, J. Fischer, J. Forbes, G.J. Freeman, J. Hancock, A.E. Hill, R. Hofmann, M. Hutzler, F. Jacob, R. Juvonen, M. Kohlstock, J. Koob, A. Laitila, S.-Q. Liu, A.J. MacIntosh, K. Merx, K. Mueller-Auffermann, A.D. Paradh, et al. Woodhead Publishing Series in Food Science, Technology and Nutrition, Pages xiii-xxiv Preface, Pages xxv-xxvi, Graham G. Stewart Introduction to brewing microbiology, Pages xxvii-xxix, Annie E. Hill Acknowledgments, Page xxxi 1 - Yeast: An overview, Pages 3-9, A. Speers, J. Forbes 2 - Yeast quality assessment, management and culture maintenance1, Pages 11-29, G.G. Stewart 3 - Modelling yeast growth and metabolism for optimum performance, Pages 31-46, A.J. MacIntosh 4 - Advances in metabolic engineering of yeasts, Pages 47-64, C.A. Boulton 5 - Yeast identification and characterization, Pages 65-104, M. Hutzler, J. Koob, R. Riedl, H. Schneiderbanger, K. Mueller-Auffermann, F. Jacob 6 - Toxigenic fungi and mycotoxins in the barley-to-beer chain, Pages 107-139, A. Laitila 7 - Gram-positive spoilage bacteria in brewing, Pages 141-173, K. Suzuki 8 - Gram-negative spoilage bacteria in brewing, Pages 175-194, A.D. Paradh 9 - Strictly anaerobic beer-spoilage bacteria, Pages 195-218, R. Juvonen 10 - Hygienic design and Cleaning-In-Place (CIP) systems in breweries, Pages 221-239, S. Davies, T. Sykes, M. Philips, J. Hancock 11 - Reducing microbial spoilage of beer using filtration, Pages 241-251, G.J. Freeman 12 - Reducing microbial spoilage of beer using pasteurisation, Pages 253-269, E. Wray 13 - Traditional methods of detection and identification of brewery spoilage organisms, Pages 271-286, A.E. Hill 14 - Rapid detection and identification of spoilage bacteria in beer, Pages 287-318, J. Siegrist, M. Kohlstock, K. Merx, K. Vetter 15 - Beer packaging: Microbiological hazards and considerations, Pages 319-334, R. Hofmann, J. Fischer 16 - Assuring the microbiological quality of draught beer, Pages 335-354, D.E. Quain 17 - Impact of yeast and bacteria on beer appearance and flavour, Pages 357-374, S.-Q. Liu 18 - Sensory analysis as a tool for beer quality assessment with an emphasis on its use for microbial control in the brewery, Pages 375-404, G. Spedding, T. Aiken 19 - Anaerobic treatment of brewery wastes, Pages 407-424, J.C. Akunna 20 - Water treatment and reuse in breweries, Pages 425-456, G.S. Simate Index, Pages 457-479

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.

• Examines key developments in brewing microbiology, discussing the microbes that are essential for successful beer production and processing
• Covers spoilage bacteria, yeasts, sensory quality, and microbiological waste management
• Focuses on developments in industry and academia, bringing together leading experts in the field

__Brewing Microbiology__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. * Examines key developments in brewing microbiology, discussing the microbes that are essential for successful beer production and processing * Covers spoilage bacteria, yeasts, sensory quality, and microbiological waste management * Focuses on developments in industry and academia, bringing together leading experts in the field