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    Brewing Microbiology

    Brewing Microbiology

    - Managing Microbes, Ensuring Quality and Valorising Waste

    Forfatter: info mangler
    Bog
    • Format
    • Bog, hardback
    • Engelsk

    Beskrivelse

    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.

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    Detaljer
    • SprogEngelsk
    • Sidetal506
    • Udgivelsesdato11-06-2015
    • ISBN139781782423317
    • Forlag Woodhead Publishing Ltd
    • FormatHardback
    Størrelse og vægt
  • Vægt920 g
    • coffee cup img
    10 cm
    book img
    15,2 cm
    22,9 cm

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    ATP Beer Fish Cultivation Enzymes Filtration Hygiene Identification Microbiology Recycling Differentiation Contamination Vitality Filamentous fungi Characterization Yeast Fermentation Lactic acid bacteria Barley Specifications Saccharomyces Storage Propagation Packaging In situ hybridization Flocculation Brewing Gram-positive bacteria Malt Spoilage Lactobacillus Viability Membranes Metabolic Engineering Bacterial metabolism Anaerobic digestion Gompertz-Model Hurdle technology Logistic model RT-PCR PCR NADPH LightCycler RNAse Beverage Plasma membrane Trehalose Mycotoxin Glycogen Cytoplasma Water treatment POF Multiplex PCR Moulds Filling Acetic acid bacteria Wort Metabolic flux analysis Maturation Methylene blue Cropping Maldi-Tof Ale yeast DAPI Deft [16S rRNA] Acid washing Acridine Orange Antibody DEFT Atypical beer flavors Biogas and digestate production and use Beer spoiling organisms ATP Bioluminescence Brewhouse Brewing yeast genetics Brewery microbiology Brewery waste and characterisation Brewery wastewater Beer dispense biofilms Beer quality Beer appearance and flavour Cleaning-In-Place Beer flavor profiles beer spoilage Co-digestion Culture yeast D value Cerevisiae Detection media Conventional endpoint PCR Filter aids Fluorescent in situ hybridization systems Fermentation modeling Fluorescence stains High gravity brewing Hop resistance Innovation in brewing microbiology Draught beer quality Lager Yeast Flocculents Flash pasteurisation Fluorescent labeled oligonucleotides Megasphaera GeneDisc® Oligo DEFT NADH Pediococcus HybriScan Pastorianus Impact of yeast and bacteria pre-treatment Primuline Propionispira raffinosivorans Hygienic process engineers Realtime-PCR Incomplete beta-function Polmerase chain reaction Selenomonas lacticifex Specialty beer styles Loop mediated isothermal amplification Managing hygiene strain Trypan blue stain Traditional Detection Methods Microbiological spoilage Yeast strain improvement Non-Saccharomyces Pasteurisation Units Pectinatus Microbiological stability Sandwich hybridization system Nested PCR Obesumbacterium Tunnel pasteurisation Wild yeast fermentation Propionispira paucivorans Reversed transcriptase Zymomonas Sensory training programs Subculture and preservation

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