Brewing Microbiology

Managing Microbes, Ensuring Quality and Valorising Waste
Herausgeber: Hill, Annie

• Gebundenes Buch

Produktbeschreibung

Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste, Second Edition covers micro-organisms of significance to the brewing industry, including the most recent threats to beer quality and stability that have emerged. Reflecting the significant surge in production of no- and low-alcohol (NOLO) beers and Hard Seltzers since the publication of the 1st edition, and the lack of information available on the increased microbiological risk associated with these beverages - and how to control them, a new chapter "Maintaining microbiological quality control in Hard Seltzers and NOLO beverages" provides best practices in ensuring safe and effective management in production and stability. Sustainability and the environment have been at the forefront of brewers strategic thinking for many years. The first edition of Brewing Microbiology included coverage of anaerobic treatments of brewery waste and waste-water treatment. This section has been expanded to cover recent innovations in the valorization of brewery waste streams, such as biotransformation of brewers spent grains.

Produktdetails

• Woodhead Publishing Series in Food Science, Technology and Nutrition Nr.0
• Verlag: Elsevier LTD
• 2. Auflage
• Seitenzahl: 446
• Erscheinungstermin: 1. Oktober 2024
• Englisch
• Abmessung: 229mm x 152mm
• ISBN-13: 9780323996068
• ISBN-10: 032399606X
• Artikelnr.: 67368071

Inhaltsangabe

Part One Yeast: properties and management 1. Yeast: an overview 2. Yeast
quality assessment, management and culture maintenance 3. Modelling yeast
growth and metabolism for optimum performance 4. Advances in metabolic
engineering of yeasts 5. Yeast identification and characterization Part Two
Spoilage bacteria and other contaminants 6. Toxigenic fungi and mycotoxins
in the barley-to-beer chain 7. Gram-positive spoilage bacteria in brewing
8. Gram-negative spoilage bacteria in brewing (now with new author) 9.
Strictly anaerobic beer-spoilage bacteria Part Three Reducing microbial
spoilage: design and technology 10. Hygienic design and Cleaning-In-Place
(CIP) systems in breweries 11. Reducing microbial spoilage of beer using
filtration 12. Reducing microbial spoilage of beer using pasteurisation 13.
Maintaining microbiological quality control in Hard Seltzers and NOLO
beverages 14. Rapid detection and identification of spoilage bacteria in
beer 15. Beer packaging: microbiological hazards and considerations 16.
Assuring the microbiological quality of draught beer Part Four Impact of
microbiology on sensory quality 17. Impact of yeast and bacteria on beer
appearance and flavour 18. Sensory analysis as a tool for beer quality
assessment with an emphasis on its use for microbial control in the brewery
Part Five The recycling and valorisation of brewing residues (new section
title) 19. Anaerobic treatment of brewery wastes 20. Water treatment and
reuse in breweries