Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste [Hardcover]

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

Preface Introduction to Brewing Microbiology Part One: Yeast: Properties and management 1 Yeast Species/Strains used in brewing and distilling 2 Yeast Quality Assessment, Management and Culture Maintenance 3 Modelling yeast growth and metabolism for optimum performance 4 Advances in metabolic engineering of yeasts 5 Yeast identification and characterisation Part Two: Spoilage bacteria and other contaminants 6 Toxigenic fungi and mycotoxins in the barley-to-beer chain 7 Gram-positive spoilage bacteria in brewing 8 Gram negative beer spoilage bacteria in brewing 9 Strictly anaerobic beer spoilage bacteria Part Three: Reducing microbial spoilage: design and technology 10 Hygienic design and cleaning-in-place (CIP) systems in brewerilăn