Brewing MicrobiologyF.G. Priest, Iain Campbell Springer Science & Business Media, 27 jun 2011 - 399 páginas Much has happened in the brewing industry since the last edition of this book was published in 1996. In particular, there has been substantial con solidation of larger brewing companies as major multinational concerns, and at the other end of the spectrum the microbrewing scene in various parts of the world has become established as a sustainable enterprise. For those involved in the scientific and technical aspects of fermented bever age production the changes have been no less daunting. The complete genome sequence of Saccharomyces cerevisiae has been determined and studies are underway in numerous laboratories throughout the world to unravel the expression of the genome (transcriptomics and proteomics) and understand exactly "how a yeast works. " This will undoubtedly con tribute to our understanding of yeast fermentation and flavor generation in a revolutionary way because it will enable the simultaneous monitor ing of all genes in the organism during the fermentation. In Chapters 2 and 3 of this volume Colin Slaughter and John Hammond bring the reader up-to-date in this rapidly moving area and cover the remarkable achievements of modern biochemistry and molecular biology. lain Campbell has also revised the systematics of culture and wild yeasts in Chapter 7. The other major technical change since the last edition of this book is the introduction of molecular characterization and detection of microor ganisms based largely, but not exclusively, on the polymerase chain reac tion (PCR) for amplification of specific DNA fragments. |
Índice
References | 16 |
6 | 27 |
7 | 33 |
1 | 67 |
67 | 111 |
The microbiota of barley and malt | 113 |
68 | 122 |
72 | 175 |
Gramnegative brewery bacteria 219 | 218 |
Wild yeasts in brewing and distilling | 247 |
Rapid detection and identification of microbial spoilage | 267 |
Rapid identification of microorganisms | 305 |
Microbiology and sanitation in U S microbrewies | 329 |
Cleaning and disinfection in the brewing industry 337 | 336 |
Microbiological methods in brewing analysis | 367 |
393 | |
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acetate agar American Society amino acids anaerobic Bacteriology barley beer Brewing Chemists brewing yeasts cereals cerevisiae Christensen chromosomes Cladosporium cleaning compounds concentration contamination counts culmorum culture yeast detection detergent diacetyl disinfectant effect Enterobacteriaceae enzyme ergosterol ethanol European Brewery Convention fermentation field fungi filter Flannigan flavor fungi fusaria Fusarium Fusarium spp gene genetic genome genus germination glucose grain Gram-negative graminearum green malt growth gushing Haikara hybridization identification increase Institute of Brewing isolated Journal kernels kilning laboratory lactic acid bacteria lactobacilli levels malt maltose medium membrane metabolism methods microbial Microbiology microbiota microorganisms molds molecular mycotoxins nitrogen organisms oxygen Pediococcus Penicillium pitching yeast present produced protein reaction rRNA Saccharomyces samples sequence Society of Brewing species spoilage spores steep sterile sugars technique temperature tion toxin trichothecenes types viable Vuuren wild yeasts wort yeast cells yeast strains