Abstract
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.
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.
Original language | English |
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Publisher | Woodhead Publishing Ltd. |
Number of pages | 506 |
Edition | 1 |
ISBN (Electronic) | 978-1-78242-349-2 |
ISBN (Print) | 978-1-78242-331-7 |
Publication status | Published - 11 Jun 2015 |
Publication series
Name | Woodhead Publishing Series in Food Science, Technology and Nutrition |
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Publisher | Woodhead Publishing |
No. | 289 |
Keywords
- Brewing microbiology
- yeast
- bacteria
- spoilage
- HACCP
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Dive into the research topics of 'Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste'. Together they form a unique fingerprint.Profiles
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Anne Elizabeth Hill
- School of Engineering & Physical Sciences - Professor
- School of Engineering & Physical Sciences, Institute of Biological Chemistry, Biophysics and Bioengineering - Professor
Person: Academic (Research & Teaching)