Brewing microbiology
" 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.
eBook, English, 2003
Kluwer Academic/Plenum Publishers, New York, 2003
1 online resource
9780306472886, 0306472880
1012483454
List of contributors. Preface. 1. Microbiological aspects of brewing; I. Campbell. 2. The biochemistry and physiology of yeast growth; J.C. Slaughter. 3. Yeast genetics; J.R.M. Hammond. 4. The microbiota of barley and malt; B. Flannigan. 5. Gram-positive brewery bacteria; F.G. Priest. 6. Gram-negative brewery bacteria; H.J.J. van Vuuren, F.G. Priest. 7. Wild yeasts in brewing and distilling; I. Campbell. 8. Rapid detection of microbial spoilage; I. Russell, R. Stewart. 9. Rapid identification of microorganisms; F.G. Priest. 10. Microbiology and sanitation in USA microbreweries; M.J. Lewis. 11. Cleaning and disinfection in the brewing industry; M. Singh, J. Fisher.12. Microbiological methods in brewing analysis; I. Campbell. Index.