Brewing microbiology: managing microbes, ensuring quality and valorising waste/ edited by Annie E. Hill.

Includes bibliographical references and index.

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
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 Traditional methods of detection and identification of brewery
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 Valorisation of microbiological brewing waste
19 Anaerobic treatment of brewery wastes
20 Water treatment and reuse in breweries