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Brewing Microbiology by F.G. Priest (English) Paperback Book
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Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- ISBN-13
- 9781461348580
- Book Title
- Brewing Microbiology
- ISBN
- 9781461348580
About this product
Product Identifiers
Publisher
Springer
ISBN-10
1461348587
ISBN-13
9781461348580
eBay Product ID (ePID)
203386784
Product Key Features
Number of Pages
Xii, 399 Pages
Language
English
Publication Name
Brewing Microbiology
Subject
Life Sciences / Microbiology, Beverages / Alcoholic / Beer, Food Science
Publication Year
2012
Type
Textbook
Subject Area
Cooking, Technology & Engineering, Science
Format
Trade Paperback
Dimensions
Item Weight
22.4 Oz
Item Length
9.3 in
Item Width
6.1 in
Additional Product Features
Edition Number
3
Intended Audience
Scholarly & Professional
Dewey Edition
21
Number of Volumes
1 vol.
Illustrated
Yes
Dewey Decimal
663/.3
Table Of Content
1 Microbiological aspects of brewing.- Malting.- Brewing, mashing, and hop boiling.- Fermentation.- Postfermentation treatments.- Concluding remarks.- References.- 2 The biochemistry and physiology of yeast growth.- The cell cycle.- The growth and fermentation cycle.- Cell composition, nutrition, and general metabolism.- Energy and intermediary metabolism.- Yeast biochemistry and beer production.- Summary.- References.- 3 Yeast genetics.- Genetic features of Saccharomyces 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.- Acknowledgment.- References.- 4 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.- References.- 5 Gram-positive brewery bacteria.- Lactic acid bacteria.- Lactobacillus.- Pediococcus.- Leuconostoc.- Homofermentative cocci.- Kocuria, Micrococcus and Staphylococcus.- Endospore-forming bacteria.- Identification of genera of Gram-positive bacteria of brewery origin.- Concluding remarks.- References.- 6 Gram-negative brewery bacteria.- Acetic acidbacteria.- Enterobacteriaceae.- Zymomonas.- Anaerobic Gram-negative rods.- Megasphaera.- Miscellaneous non-fermentative bacteria.- Detection, enumeration, and isolation.- Conclusions.- References.- 7 Wild yeasts in brewing and distilling.- 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.- References.- 8 Rapid detection and identification of microbial spoilage.- Impedimetric techniques (conductance, capacitance).- Microcalorimetry.- Turbidometry.- How cytometry.- ATP bioluminescence.- Microcolony method.- Direct epiflourescence filter technique (DEFT).- Chemscan.- Protein fingerprinting by polyacrylamide gel electrophoresis.- Karyotyping (chromosome fingerprinting).- Immunoanalysis.- Hybridization using DNA probes.- Polymerase chain reaction.- Random amplified polymorphic DNA PCR.- Summary.- Acknowledgments.- References.- 9 Rapid identification of microorganisms.- What is identification?.- Approaches to identification.- Nucleic acid-based identification.- Techniques for examining proteins.- Methods that examine aspects of cell composition.- Techniques for studying morphology and behavior.- Concluding remarks.- Acknowledgments.- References.- 10 Microbiology and sanitation in U.S. microbrewies.- The raw materials.- The process and product.- Beer contact surfaces.- Concluding remarks.- References.- 11 Cleaning and disinfection in the brewing industry.- 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.- References.- 12 Microbiological methods in brewing analysis.- Microbiological analysis of raw materials.- Yeast.- Wort and fermentation.- Sterility of plant.- Beer.- Conclusions.- References.
Synopsis
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., 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.
LC Classification Number
TX341-641
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