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Brewing microbiology : managing microbes, ensuring quality and valorising waste / / edited by Annie E. Hill ; contributors, T. Aiken [and thirty-three others]
| Brewing microbiology : managing microbes, ensuring quality and valorising waste / / edited by Annie E. Hill ; contributors, T. Aiken [and thirty-three others] |
| Pubbl/distr/stampa | Amsterdam, [Netherlands] : , : Woodhead Publishing, , 2015 |
| Descrizione fisica | 1 online resource (513 p.) |
| Disciplina | 663.3 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Brewing - Microbiology
Brewing - Quality control Brewing industry - By-products |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front 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
2.2 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 3.5 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 5.2 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 6.7 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 8.4 Brewery-related Enterobacteriaceae |
| Record Nr. | UNINA-9910788400303321 |
| Amsterdam, [Netherlands] : , : Woodhead Publishing, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Brewing microbiology : managing microbes, ensuring quality and valorising waste / / edited by Annie E. Hill ; contributors, T. Aiken [and thirty-three others]
| Brewing microbiology : managing microbes, ensuring quality and valorising waste / / edited by Annie E. Hill ; contributors, T. Aiken [and thirty-three others] |
| Pubbl/distr/stampa | Amsterdam, [Netherlands] : , : Woodhead Publishing, , 2015 |
| Descrizione fisica | 1 online resource (513 p.) |
| Disciplina | 663.3 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Brewing - Microbiology
Brewing - Quality control Brewing industry - By-products |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front 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
2.2 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 3.5 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 5.2 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 6.7 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 8.4 Brewery-related Enterobacteriaceae |
| Record Nr. | UNINA-9910810782403321 |
| Amsterdam, [Netherlands] : , : Woodhead Publishing, , 2015 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||