| ISBN13: | 9780323996068 |
| ISBN10: | 032399606X |
| Kötéstípus: | Keménykötés |
| Terjedelem: | 464 oldal |
| Méret: | 276x215 mm |
| Nyelv: | angol |
| 700 |
Brewing Microbiology
EUR 240.00
Kattintson ide a feliratkozáshoz
Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste, Second Edition covers micro-organisms of significance to the brewing industry, including the most recent threats to beer quality and stability that have emerged. Reflecting the significant surge in production of no- and low-alcohol (NOLO) beers and Hard Seltzers since the publication of the 1st edition, and the lack of information available on the increased microbiological risk associated with these beverages - and how to control them, a new chapter "Maintaining microbiological quality control in Hard Seltzers and NOLO beverages" provides best practices in ensuring safe and effective management in production and stability. Sustainability and the environment have been at the forefront of brewers strategic thinking for many years. The first edition of Brewing Microbiology included coverage of anaerobic treatments of brewery waste and waste-water treatment. This section has been expanded to cover recent innovations in the valorization of brewery waste streams, such as biotransformation of brewers spent grains.
Part I Yeast: Properties and management 1. Brewing yeasts: An overview 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 characterization Part II 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 spoilage bacteria in brewing 9. Strictly anaerobic beer-spoilage bacteria Part III Reducing microbial spoilage: Design and technology 10. Hygienic design and cleaning-in-place (CIP) systems in breweries 11. Reducing microbial spoilage of beer using filtration 12. Reducing microbial spoilage of beer using pasteurisation 13. Maintaining microbiological quality control in Hard Seltzers and NOLO beverages To include biopreservation 14. Traditional methods of detection and identification of brewery spoilage organisms 15. Rapid detection and identification of spoilage bacteria in beer 16. Beer packaging: Microbiological-hazards and considerations 17. Draught beer: Hygiene, microbiology and quality Part IV Impact of microbiology on sensory quality 18. Biotransformation of wort components for appearance, flavour and health 19. Exploration of beer flavour and sensory analysis as a tool for microbial quality control in the brewery Part V The recycling and valorisation of brewing residues 20. Anaerobic treatment of brewery wastes 21. Water treatment and reuse in breweries