LEADER 05695nam 2200685 450 001 9910788400303321 005 20200520144314.0 035 $a(CKB)2670000000618263 035 $a(EBL)2057716 035 $a(SSID)ssj0001561456 035 $a(PQKBManifestationID)16204035 035 $a(PQKBTitleCode)TC0001561456 035 $a(PQKBWorkID)14832661 035 $a(PQKB)10680590 035 $a(Au-PeEL)EBL2057716 035 $a(CaPaEBR)ebr11058659 035 $a(CaONFJC)MIL788817 035 $a(OCoLC)910324319 035 $a(CaSebORM)9781782423492 035 $a(MiAaPQ)EBC2057716 035 $a(EXLCZ)992670000000618263 100 $a20150610h20152015 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aBrewing microbiology $emanaging microbes, ensuring quality and valorising waste /$fedited by Annie E. Hill ; contributors, T. Aiken [and thirty-three others] 210 1$aAmsterdam, [Netherlands] :$cWoodhead Publishing,$d2015. 210 4$dİ2015 215 $a1 online resource (513 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition ;$vNumber 289 300 $aDescription based upon print version of record. 311 $a1-78242-349-4 311 $a1-78242-331-1 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aFront Cover; Related titles; Brewing Microbiology; Copyright; Contents; List of contributors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Preface; Introduction to brewing microbiology; Brewing yeast; Process and product integrity; Waste valorization; References; 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; References; 2 - Yeast quality assessment, management and culture maintenance1 327 $a2.2 Objectives of wort fermentation2.3 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; Acknowledgments; References; 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 327 $a3.5 Future trends and sources for further information3.6 Closing remarks; References; 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; References; 5 - Yeast identification and characterization; 5.1 Biodiversity and characterization of yeast species and strains from a brewing environment 327 $a5.2 Microbiological, physiological, identification, and typing methods5.3 Brewing yeast cell count/viability/vitality methods; 5.4 Monitoring yeast and fermentation; References; Part Two - Spoilage bacteria and other contaminants; 6 - Toxigenic fungi and mycotoxins in the barley-to-beer chain; 6.1 Introduction; 6.2 Barley malt: a key raw material in brewing; 6.3 Evolution of fungi in the barley-malt ecosystem; 6.4 Impacts of barley-associated fungi on malt quality; 6.5 Aspergillus, Penicillium and Fusarium mycotoxins; 6.6 Fate of mycotoxins in the barley-to-beer chain 327 $a6.7 Regulation of mycotoxins in Europe6.8 Emerging mycotoxin issues; 6.9 Preventive actions; 6.10 Future trends; 6.11 Sources of further information and advice; References; 7 - Gram-positive spoilage bacteria in brewing; 7.1 Introduction; 7.2 Beer-spoilage LAB; 7.3 Hop resistance mechanisms in beer-spoilage LAB; 7.4 Subculture and preservation methods of beer-spoilage LAB; 7.5 Other Gram-positive bacteria in brewing; 7.6 Concluding remarks; References; 8 - Gram-negative spoilage bacteria in brewing; 8.1 Introduction: Gram-negative bacteria in brewing; 8.2 Acetic acid bacteria; 8.3 Zymomonas 327 $a8.4 Brewery-related Enterobacteriaceae 330 $a Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality. The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage. Final sections explore the impact of micro 410 0$aWoodhead Publishing in food science, technology, and nutrition ;$vNumber 289. 606 $aBrewing$xMicrobiology 606 $aBrewing$xQuality control 606 $aBrewing industry$xBy-products 615 0$aBrewing$xMicrobiology. 615 0$aBrewing$xQuality control. 615 0$aBrewing industry$xBy-products. 676 $a663.3 702 $aHill$b Annie Eola Patterson$f1837-1914 , 702 $aAiken$b T. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910788400303321 996 $aBrewing microbiology$93849975 997 $aUNINA