Brewing Microbiology

Brewing Microbiology
Author: F.G. Priest,Iain Campbell
Publsiher: Springer Science & Business Media
Total Pages: 399
Release: 2011-06-27
ISBN 10: 1441992502
ISBN 13: 9781441992505
Language: EN, FR, DE, ES & NL

Brewing Microbiology Book 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.

Brewing Microbiology

Brewing Microbiology
Author: Annie Hill
Publsiher: Woodhead Publishing
Total Pages: 506
Release: 2015-05-26
ISBN 10: 1782423494
ISBN 13: 9781782423492
Language: EN, FR, DE, ES & NL

Brewing Microbiology Book Review:

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

Brewing Microbiology

Brewing Microbiology
Author: Fergus Priest
Publsiher: Springer Science & Business Media
Total Pages: 306
Release: 2013-06-29
ISBN 10: 1475746792
ISBN 13: 9781475746792
Language: EN, FR, DE, ES & NL

Brewing Microbiology Book Review:

During the latter part of the last century and the early years of this century, the microbiology of beer and the brewing process played a central role in the development of modern microbiology. An important advance was Hansen's development of pure culture yeasts for brewery fermentations and the recognition of different species of brewing and wild yeasts. The discovery by Winge of the life cycles of yeasts and the possibilities of hybridization were among the first steps in yeast genetics with subsequent far-reaching consequences. Over the same period the contaminant bacteria of the fermentation industries were also studied, largely influenced by Shimwell's pioneering research and resulting in the improvement of beer quality. Towards the end of the century, the influence of brewing microbiology within the discipline as a whole is far less important, but it retains an essential role in quality assurance in the brewing industry. Brewing microbiology has gained from advances in other aspects of microbiology and has adopted many of the techniques of biotechnology. Of particular relevance are the developments in yeast genetics and strain improvement by recombinant DNA techniques which are rapidly altering the way brewers view the most important microbiological components of the process: yeast and fermentation.

Brewing Microbiology

Brewing Microbiology
Author: 3Island Press
Publsiher: Unknown
Total Pages: 320
Release: 1995-12-01
ISBN 10: 9781468400397
ISBN 13: 1468400398
Language: EN, FR, DE, ES & NL

Brewing Microbiology Book Review:

Brewing Microbiology

Brewing Microbiology
Author: Charles W. Bamforth,Nicholas A. Bokulich
Publsiher: Unknown
Total Pages: 380
Release: 2017-06
ISBN 10: 9781910190616
ISBN 13: 1910190616
Language: EN, FR, DE, ES & NL

Brewing Microbiology Book Review:

Research into brewing yeast and other organisms associated with beer and brewing has experienced many important advances in the past decade, propelled by technological advances in tools fundamental to the investigation of microbes and their metabolism. This volume surveys the most recent discoveries in brewing microbiology, with an emphasis on omics techniques and other modern technologies. Discoveries in these areas have furthered our knowledge of brewing processes, with practical applications from barley growth and malting to yeast management, strain selection, fermentation control, and quality assurance. The chapters, written by experts in the field, aim not only to illuminate recent progress, but also to discuss its impact on brewing practices. Topics covered include the physiology, fermentation, taxonomy, diversity, typing, genetic manipulation, genomics and evolution of brewing yeasts. Further areas covered include the fungal contamination of barley and malt, spoilage by lactic acid bacteria and gram-negative bacteria, and beer-spoiling yeasts. This volume is highly recommended for anyone involved in the microbiology of brewing.

Brewing Microbiology

Brewing Microbiology
Author: Fergus Priest
Publsiher: Unknown
Total Pages: 320
Release: 2014-01-15
ISBN 10: 9781475746808
ISBN 13: 1475746806
Language: EN, FR, DE, ES & NL

Brewing Microbiology Book Review:

Brewing Microbiology

Brewing Microbiology
Author: Fergus G. Priest
Publsiher: Unknown
Total Pages: 399
Release: 2009-05-01
ISBN 10: 9788184890440
ISBN 13: 8184890443
Language: EN, FR, DE, ES & NL

Brewing Microbiology Book Review:

Brewing microbiology is essentially a combination of engineering with botany, biochemistry, chemistry, and microbiology. Archaeological evidence indicated that beer has been produced since before 4000 BC (Moll, 1994), but the microbiological nature of the process has been understood only for the past 150 years. The application of microbiology to optimize the process in terms of efficiency and quality is of even more recent date. There are two principal aspects to brewing microbiology: (a) the quality of the culture yeast itself, and (b) the control of various possible microbial contaminants.

Brewing Materials and Processes

Brewing Materials and Processes
Author: Charles Bamforth
Publsiher: Academic Press
Total Pages: 366
Release: 2016-06-01
ISBN 10: 0128004681
ISBN 13: 9780128004685
Language: EN, FR, DE, ES & NL

Brewing Materials and Processes Book Review:

Brewing Materials and Processes: A Practical Approach to Beer Excellence presents a novel methodology on what goes into beer and the results of the process. From adjuncts to yeast, and from foam to chemometrics, this unique approach puts quality at its foundation, revealing how the right combination builds to a great beer. Based on years of both academic and industrial research and application, the book includes contributions from around the world with a shared focus on quality assurance and control. Each chapter addresses the measurement tools and approaches available, along with the nature and significance of the specifications applied. In its entirety, the book represents a comprehensive description on how to address quality performance in brewing operations. Understanding how the grain, hops, water, gases, worts, and other contributing elements establish the framework for quality is the core of ultimate quality achievement. The book is ideal for users in corporate R&D, researchers, students, highly-skilled small-scale brewers, and those seeking an understanding on how the parts impact the whole in beer production, providing them with an ideal companion to complement Beer: A Quality Perspective. Focuses on the practical approach to delivering beer quality, beginning with raw ingredients Includes an analytical perspective for each element, giving the reader insights into its role and impact on overall quality Provides a hands-on reference work for daily use Presents an essential volume in brewing education that addresses areas only lightly covered elsewhere

Brewing

Brewing
Author: C Bamforth
Publsiher: Woodhead Publishing
Total Pages: 500
Release: 2006-08-09
ISBN 10: 1845691733
ISBN 13: 9781845691738
Language: EN, FR, DE, ES & NL

Brewing Book Review:

Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality. The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis. With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry. Summarises the major recent technological changes in brewing Reviews improvements in ingredients including cereals, malts and hops Discusses developments in fermentation, filtration and packaging technologies

Brewing

Brewing
Author: Dennis Edward Briggs
Publsiher: Woodhead Publishing
Total Pages: 881
Release: 2004
ISBN 10: 9781855734906
ISBN 13: 1855734907
Language: EN, FR, DE, ES & NL

Brewing Book Review:

Brewing: Science and practice updates and revises the previous work of this distinguished team of authors, producing what is the standard work in its field. The book covers all stages of brewing from raw materials, including the chemistry of hops and the biology of yeasts, through individual processes such as mashing and wort separation to packaging, storage and distribution. Key quality issues are discussed such as flavour and the chemical and physical properties of finished beers.

Handbook of Brewing

Handbook of Brewing
Author: Graham G. Stewart,Inge Russell,Anne Anstruther
Publsiher: CRC Press
Total Pages: 777
Release: 2017-10-20
ISBN 10: 149875192X
ISBN 13: 9781498751926
Language: EN, FR, DE, ES & NL

Handbook of Brewing Book Review:

With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery, which are steadily increasing due to legislation, energy priorities, environmental issues, and the pressures to reduce costs. Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

Brewing

Brewing
Author: Ian Hornsey
Publsiher: Royal Society of Chemistry
Total Pages: 242
Release: 2007-10-31
ISBN 10: 1847550282
ISBN 13: 9781847550286
Language: EN, FR, DE, ES & NL

Brewing Book Review:

It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process. Beer production has seen many changes over the centuries, and Brewing, Second Edition brings the reader right up to date with the advances in the last decade. Covering the various stages of beer production, reference is also made to microbiology within the brewery and some pointers to research on the topic are given. Written by a recently retired brewer, this book will appeal to all beer-lovers, but particularly those within the industry who wish to understand the processes, and will be relevant to students of food or biological sciences.

Brewing Yeast and Fermentation

Brewing Yeast and Fermentation
Author: Christopher Boulton,David Quain
Publsiher: John Wiley & Sons
Total Pages: 656
Release: 2013-04-25
ISBN 10: 1118685342
ISBN 13: 9781118685341
Language: EN, FR, DE, ES & NL

Brewing Yeast and Fermentation Book Review:

Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions. Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.

Handbook of Brewing

Handbook of Brewing
Author: Hans Michael Eßlinger
Publsiher: John Wiley & Sons
Total Pages: 778
Release: 2009-04-22
ISBN 10: 3527623493
ISBN 13: 9783527623495
Language: EN, FR, DE, ES & NL

Handbook of Brewing Book Review:

This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy. The editor and authors draw on the expertise gained in the world's most competitive beer market (Germany), where many of the current technologies were first introduced. Following a look at the history of beer brewing, the book goes on to discuss raw materials, fermentation, maturation and storage, filtration and stabilization, special production methods and beermix beverages. Further chapters investigate the properties and quality of beer, flavor stability, analysis and quality control, microbiology and certification, as well as physiology and toxicology. Such modern aspects as automation, energy and environmental protection are also considered. Regional processes and specialties are addressed throughout the entire book, making this a truly global resource on brewing.

Pure Culture Brewing

Pure Culture Brewing
Author: N. S. Curtis
Publsiher: Unknown
Total Pages: 12
Release: 1961
ISBN 10:
ISBN 13: OCLC:1042872319
Language: EN, FR, DE, ES & NL

Pure Culture Brewing Book Review:

Bacteria in Brewing

Bacteria in Brewing
Author: C. Rainbow
Publsiher: Unknown
Total Pages: 8
Release: 1961
ISBN 10:
ISBN 13: OCLC:1042872418
Language: EN, FR, DE, ES & NL

Bacteria in Brewing Book Review:

Brewing Technology

Brewing Technology
Author: Makoto Kanauchi
Publsiher: BoD – Books on Demand
Total Pages: 210
Release: 2017-07-19
ISBN 10: 9535133411
ISBN 13: 9789535133414
Language: EN, FR, DE, ES & NL

Brewing Technology Book Review:

Many alcoholic beverages produced using various methods are consumed throughout the world. Alcoholic beverages made by brewing cereals, such as beer and Japanese sake, are extremely popular. Brewing them requires a complicated process by which the cereal must be saccharified using enzymes such as amylase. For example, with beer brewing, malt enzymes are used for saccharification. By germination, malt is made from barley to produce enzymes. Finally, wort is made by processing at higher temperatures using malt. The actual techniques require high-level skills. In this book, the discussion encompasses leading-edge brewing technology with fermentation using a non-Saccharomyces starter, healthy uses of spent grain from brewing processes, and an electronic nose for quality control, but it also includes descriptions of local traditional alcoholic beverages of Korea and Cameroon.

The Social Dog

The Social Dog
Author: Juliane Kaminski,Sarah Marshall-Pescini
Publsiher: Elsevier
Total Pages: 418
Release: 2014-05-20
ISBN 10: 0124079318
ISBN 13: 9780124079311
Language: EN, FR, DE, ES & NL

The Social Dog Book Review:

Dogs have become the subject of increasing scientific study over the past two decades, chiefly due to their development of specialized social skills, seemingly a result of selection pressures during domestication to help them adapt to the human environment. The Social Dog: Behaviour and Cognition includes chapters from leading researchers in the fields of social cognition and behavior, vocalization, evolution, and more, focusing on topics including dog-dog and dog-human interaction, bonding with humans, social behavior and learning, and more. Dogs are being studied in comparative cognitive sciences as well as genetics, ethology, and many more areas. As the number of published studies increases, this book aims to give the reader an overview of the state of the art on dog research, with an emphasis on social behavior and socio-cognitive skills. It represents a valuable resource for students, veterinarians, dog specialists, or anyone who wants deeper knowledge of his or her canine companion. Reviews the state of the art of research on dog social interactions and cognition Includes topics on dog-dog as well as dog-human interactions Features contributions from leading experts in the field, which examine current studies while highlighting the potential for future research

Brewing

Brewing
Author: Michael J. Lewis,Tom W. Young
Publsiher: Springer Science & Business Media
Total Pages: 398
Release: 2012-12-06
ISBN 10: 1461507294
ISBN 13: 9781461507291
Language: EN, FR, DE, ES & NL

Brewing Book Review:

Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.

Encyclopedia of Microbiology

Encyclopedia of Microbiology
Author: Thomas M. Schmidt
Publsiher: Academic Press
Total Pages: 3199
Release: 2019-09-11
ISBN 10: 0128117370
ISBN 13: 9780128117378
Language: EN, FR, DE, ES & NL

Encyclopedia of Microbiology Book Review:

Encyclopedia of Microbiology, Fourth Edition gathers both basic and applied dimensions in this dynamic field that includes virtually all environments on Earth. This range attracts a growing number of cross-disciplinary studies, which the encyclopedia makes available to readers from diverse educational backgrounds. The new edition builds on the solid foundation established in earlier versions, adding new material that reflects recent advances in the field. New focus areas include `Animal and Plant Microbiomes’ and ‘Global Impact of Microbes`. The thematic organization of the work allows users to focus on specific areas, e.g., for didactical purposes, while also browsing for topics in different areas. Offers an up-to-date and authoritative resource that covers the entire field of microbiology, from basic principles, to applied technologies Provides an organic overview that is useful to academic teachers and scientists from different backgrounds Includes chapters that are enriched with figures and graphs, and that can be easily consulted in isolation to find fundamental definitions and concepts