Brewing Microbiology (eBook, PDF)

Redaktion: Priest, F. G.; Campbell, Iain

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: Springer New York
• Seitenzahl: 399
• Erscheinungstermin: 27. Juni 2011
• Englisch
• ISBN-13: 9781441992505
• Artikelnr.: 44181999

Autorenporträt

IAIN CAMPBELL is a principal in sandon associates, an IT consultancy and training company fluent in both Unix/Linux and Microsoft systems. The company is currently teaching AIX system administration, security and performance management, Linux system administration, Linux/Windows integration, and Linux e-commerce for IBM. Before joining sandon, Campbell worked as a staff engineer at the Center for Advanced Technology Education at Ryerson Polytechnic University in Toronto.

Inhaltsangabe

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.