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Brewing Microbiology
Managing Microbes, Ensuring Quality and Valorising Waste
1st Edition - May 26, 2015
Editor: Annie Hill
Language: English
Hardback ISBN:9781782423317
9 7 8 - 1 - 7 8 2 4 2 - 3 3 1 - 7
eBook ISBN:9781782423492
9 7 8 - 1 - 7 8 2 4 2 - 3 4 9 - 2
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 q…Read more
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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
Related titles
List of contributors
Woodhead Publishing Series in Food Science, Technology and Nutrition
Preface
Introduction to brewing microbiology
Acknowledgments
Part One. Yeast: properties and management
1. Yeast: an overview
1.1. Yeast species/strains used in brewing and distilling
1.2. Yeast cell structure
1.3. Comparison of lager and ale yeast
1.4. Flocculation
2. Yeast quality assessment, management and culture maintenance
2.1. Introduction
2.2. Objectives of wort fermentation
2.3. Brewer’s yeast species
2.4. Yeast management
2.5. Storage of yeast stock cultures between propagations
2.6. Preservation of yeast strains
2.7. Yeast propagation
2.8. Yeast collection
2.9. Yeast storage
2.10. Yeast washing
2.11. Yeast stress
2.12. Dried yeast
2.13. Conclusions
3. Modelling yeast growth and metabolism for optimum performance
3.1. Introduction
3.2. Parameters influencing yeast growth and fermentation of barley malt
3.3. Modelling: techniques and applications
3.4. Advanced fermentation techniques
3.5. Future trends and sources for further information
3.6. Closing remarks
4. Advances in metabolic engineering of yeasts
4.1. Introduction
4.2. Metabolic engineering
4.3. Tools for metabolic engineering
4.4. Strategies for metabolic engineering
4.5. Brewing yeast genetics
4.6. Targets for engineering of brewing yeast
4.7. Future perspective
4.8. Additional sources of further information
5. Yeast identification and characterization
5.1. Biodiversity and characterization of yeast species and strains from a brewing environment
5.2. Microbiological, physiological, identification, and typing methods
15. Beer packaging: microbiological hazards and considerations
15.1. Introduction
15.2. Microbiological hazards in the filling hall
15.3. Biofilm growth in the packaging hall
15.4. Minimization of risks
15.5. Future trends
16. Assuring the microbiological quality of draught beer
16.1. Introduction
16.2. Draught beer quality
16.3. Microbiology of draught beer
16.4. Managing the microbiological risk
16.5. Innovation
Part Four. Impact of microbiology on sensory quality
17. Impact of yeast and bacteria on beer appearance and flavour
17.1. Introduction
17.2. Impact of yeast on beer appearance
17.3. Impact of yeast on beer flavour
17.4. Impact of bacteria on beer appearance and flavour
17.5. Future trends
17.6. Further information
18. Sensory analysis as a tool for beer quality assessment with an emphasis on its use for microbial control in the brewery
18.1. Introduction
18.2. Part 1: microbes, flavors, off-flavors, and taints in brewing
18.3. The microbiology of “atypical flavor” production in brewing—an overview
18.4. Specialty beer production and processes
18.5. Conclusion—part 1
18.6. Part 2: sensory evaluation
18.7. Gathering data for sensory evaluation
18.8. Sensory training
18.9. Conclusion—part 2
Part Five. Valorisation of microbiological brewing waste
19. Anaerobic treatment of brewery wastes
19.1. Introduction
19.2. Key factors affecting the anaerobic digestion process
19.3. Factors affecting the application of anaerobic digestion in waste treatment
19.4. Anaerobic treatment of brewery wastes
19.5. Conclusion and perspectives
20. Water treatment and reuse in breweries
20.1. Introduction
20.2. Production and composition of brewery wastewater
20.3. Pretreatment of brewery wastewater
20.4. Advanced treatment of brewery wastewater
20.5. Challenges and future prospects
20.6. Conclusions
Index
No. of pages: 506
Language: English
Edition: 1
Published: May 26, 2015
Imprint: Woodhead Publishing
Hardback ISBN: 9781782423317
eBook ISBN: 9781782423492
AH
Annie Hill
Dr Annie E. Hill is Associate Professor and Programme Director for the MSc/Postgraduate Diploma in Brewing & Distilling by Distance Learning at the International Centre for Brewing & Distilling at Heriot-Watt University, Edinburgh. Research interests currently involve distilled spirits production with a focus on microbiological aspects including fermentation and distillery microflora. Within teaching, Annie is Course Director for a range of Undergraduate and Postgraduate programmes covering microbiology, biochemistry and industrial practice, and has supervised over 170 MSc projects.
Annie regularly reviews articles within brewing/distilling microbiology for the Institute of Brewing and Distilling, the American Society of Brewing Chemists, Foods, Fermentation, Food Control, and Critical Reviews in Biotechnology, and is an Editorial Board Member for the American Society of Brewing Chemists and Journal of Distilling Science. She is the editor of Brewing Microbiology and co-editor of Distilled Spirits.
Affiliations and expertise
Associate Professor, International Centre for Brewing and Distilling, Heriot-Watt University, UK