Brewing Microbiology

Managing Microbes, Ensuring Quality and Valorising Waste

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Brewing Microbiology by , Elsevier Science
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781782423492
Publisher: Elsevier Science Publication: May 26, 2015
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781782423492
Publisher: Elsevier Science
Publication: May 26, 2015
Imprint: Woodhead Publishing
Language: English

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.

  • Examines key developments in brewing microbiology, discussing the microbes that are essential for successful beer production and processing
  • Covers spoilage bacteria, yeasts, sensory quality, and microbiological waste management
  • Focuses on developments in industry and academia, bringing together leading experts in the field
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from Elsevier Science

Cover of the book Chelation Therapy in the Treatment of Metal Intoxication by
Cover of the book Sample Preparation in Chromatography by
Cover of the book Advances in Clinical Chemistry by
Cover of the book Literature, Neurology, and Neuroscience: Neurological and Psychiatric Disorders by
Cover of the book Biomaterials Science by
Cover of the book Cost-Effective Energy Efficient Building Retrofitting by
Cover of the book Risk Assessment and Management in the Context of the Seveso II Directive by
Cover of the book Handbook of Psychological Assessment by
Cover of the book Imaging Genetics by
Cover of the book Odor Memory and Perception by
Cover of the book Human Fatigue Risk Management by
Cover of the book Green Composites for Automotive Applications by
Cover of the book Handbook of Fire Resistant Textiles by
Cover of the book The Dusky Dolphin by
Cover of the book Alzheimer's Disease by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy