Brewing microbiology / edited by Fergus G. Priest and Iain Campbell.

IT Carlow ebook

Includes bibliographical references and index.

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.

Electronic reproduction. Ann Arbor, MI Available via World Wide Web.

Description based on online resource; title from digital title page (viewed on October 08, 2018).