Brewing Microbiology

Front Cover
Fergus Priest, Iain Campbell
Springer Science & Business Media, 2003 - Science - 399 pages
1 Review
Much has happened in the brewing industry since the last edition of this book was published in 1996. In particular, there has been substantial con solidation of larger brewing companies as major multinational concerns, and at the other end of the spectrum the microbrewing scene in various parts of the world has become established as a sustainable enterprise. For those involved in the scientific and technical aspects of fermented bever age production the changes have been no less daunting. The complete genome sequence of Saccharomyces cerevisiae has been determined and studies are underway in numerous laboratories throughout the world to unravel the expression of the genome (transcriptomics and proteomics) and understand exactly "how a yeast works. " This will undoubtedly con tribute to our understanding of yeast fermentation and flavor generation in a revolutionary way because it will enable the simultaneous monitor ing of all genes in the organism during the fermentation. In Chapters 2 and 3 of this volume Colin Slaughter and John Hammond bring the reader up-to-date in this rapidly moving area and cover the remarkable achievements of modern biochemistry and molecular biology. lain Campbell has also revised the systematics of culture and wild yeasts in Chapter 7. The other major technical change since the last edition of this book is the introduction of molecular characterization and detection of microor ganisms based largely, but not exclusively, on the polymerase chain reac tion (PCR) for amplification of specific DNA fragments.
  

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Microbiology for Brewing processing.

Contents

Microbiological aspects of brewing
1
12 MALTING
3
MASHING AND HOP BOILING
4
14 FERMENTATION
6
15 POSTFERMENTATION TREATMENTS
11
16 CONCLUDING REMARKS
16
Biochemistry and physiology of yeast growth
19
23 THE GROWTH AND FERMENTATION CYCLE
20
82 IMPEDIMETRIC TECHNIQUES CONDUCTANCE CAPACITANCE
270
83 MICROCALORIMETRY
274
84 TURBIDOMETRY
275
85 FLOW CYTOMETRY
276
86 ATP BIOLUMINESCENCE
278
87 MICROCOLONY METHOD
283
88 DIRECT EPIFLUORESCENCE FILTER TECHNIQUE DEFT
284
89 CHEMSCAN
286

24 CELL COMPOSITION NUTRITION AND GENERAL METABOLISM
21
26 YEAST BIOCHEMISTRY AND BEER PRODUCTION
32
27 SUMMARY
60
REFERENCES
62
Yeast genetics
67
32 GENETIC FEATURES OF SACCHAROMYCES CEREVISIAE
68
33 THE NEED FOR NEW BREWING YEASTS
72
34 GENETIC TECHNIQUES
73
35 APPLICATION OF RECOMBINANT DNA METHODS TO BREWING YEASTS
81
36 MOLECULAR BIOLOGICAL APPROACHES TO YEAST DIFFERENTIATION
98
37 THE NATURE OF THE BREWING YEAST GENOME
101
38 THE COMMERCIAL USE OF GENETICALLY MODIFIED BREWING YEASTS
104
39 CONCLUSIONS
105
REFERENCES
106
The microbiota of barley and malt
113
42 THE MICROBIOTA OF MALT
133
43 EFFECTS OF MICROORGANISMS ON MALTING
142
44 EFFECTS OF THE MICROBIOTA ON BEER AND DISTILLED SPIRIT
151
45 HEALTH HAZARDS
156
46 ASSESSMENT OF MOLD CONTAMINATION
166
REFERENCES
172
Grampositive brewery bacteria
181
52 LACTIC ACID BACTERIA
182
53 LACTOBACILLUS
190
54 PEDIOCOCCUS
202
55 LEUCONOSTOC
207
57 KOCURIA MICROCOCCUS AND STAPHYLOCOCCUS
209
58 ENDOSPOREFORMING BACTERIA
210
510 CONCLUDING REMARKS
212
Gramnegative brewery bacteria
219
62 ACETIC ACID BACTERIA
220
63 ENTEROBACTERIACEAE
224
64 ZYMOMONAS
233
65 ANAEROBIC GRAMNEGATIVE RODS
235
66 MEGASPHAERA
238
69 CONCLUSIONS
241
REFERENCES
242
Wild yeasts in brewing and distilling
247
73 PROPERTIES FOR IDENTIFICATION OF YEASTS
251
74 DETECTION OF WILD YEASTS
255
75 IDENTIFICATION OF WILD YEASTS
257
76 EFFECTS OF WILD YEASTS IN THE BREWERY
259
77 ELIMINATION OF WILD YEASTS
263
REFERENCES
264
Rapid detection and identification of microbial spoilage
267
810 PROTEIN FINGERPRINTING BY POLYACRYLAMIDE GEL ELECTROPHORESIS
287
811 KARYOTYPING CHROMOSOME FINGERPRINTING
288
812 IMMUNOANALYSIS
290
813 HYBRIDIZATION USING DNA PROBES
292
814 POLYMERASE CHAIN REACTION
294
815 RANDOM AMPLIFIED POLYMORPHIC DNA PCR
297
ACKNOWLEDGMENTS
298
Rapid identification of microorganisms
305
92 APPROACHES TO IDENTIFICATION
306
93 NUCLEIC ACIDBASED IDENTIFICATION
307
94 TECHNIQUES FOR EXAMINING PROTEINS
318
95 METHODS THAT EXAMINE ASPECTS OF CELL COMPOSITION
319
96 TECHNIQUES FOR STUDYING MORPHOLOGY AND BEHAVIOR
323
97 CONCLUDING REMARKS
325
ACKNOWLEDGMENTS
326
Microbiology and sanitation in US microbreweries
329
103 THE PROCESS AND PRODUCT
332
104 BEER CONTACT SURFACES
333
105 CONCLUDING COMMENTS
335
Cleaning and disinfection in the brewing industry
337
113 STANDARDS REQUIRED IN A BREWERY
338
114 CLEANING METHODS AVAILABLE
341
115 SOIL COMPOSITION
344
116 PROCESS OF DETERGENCY
346
118 CAUSTIC AND ALKALINE DETERGENTS
347
119 SEQUESTRANTS
348
1110 ACIDS
351
1111 SURFACEACTIVE AGENTS
353
1112 DISINFECTANTS AND SANITIZERS USED IN BREWERIES
355
1113 OXIDIZING DISINFECTANTS
356
1114 NONOXIDIZING DISINFECTANTS
360
1115 WATER TREATMENT
363
1116 STEAM
365
REFERENCES
366
Microbiological methods in brewing analysis
367
122 MICROBIOLOGICAL ANALYSIS OF RAW MATERIALS
368
123 YEAST
375
124 WORT AND FERMENTATION
382
125 STERILITY OF PLANT
383
126 BEER
387
127 CONCLUSIONS
391
REFERENCES
392
Index
393
Copyright

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References to this book

Brewing
Ian Spencer Hornsey
Limited preview - 1999
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About the author (2003)

LAIN D. CAMPBELL is Minister of Back Free Church of Scotland, Isle of Lewis.

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