Brewing microbiology: managing microbes, ensuring quality and valorising waste/ 
edited by Annie E. Hill. 
 - 1st ed. 
 - Amsterdam:  Elsevier,  2015 
 - xxvi, 479 p. :  ill. ;  24 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Part One Yeast: properties and management<br/>1 Yeast: an overview<br/>2 Yeast quality assessment, management and culture<br/>maintenance<br/>3 Modelling yeast growth and metabolism for optimum performance<br/>4 Advances in metabolic engineering of yeasts<br/>5 Yeast identification and characterization<br/><br/>Part Two Spoilage bacteria and other contaminants<br/>6 Toxigenic fungi and mycotoxins in the barley-to-beer chain<br/><br/>7 Gram-positive spoilage bacteria in brewing<br/>8 Gram-negative spoilage bacteria in brewing<br/>9 Strictly anaerobic beer-spoilage bacteria<br/><br/>Part Three Reducing microbial spoilage: design<br/>and technology<br/>10 Hygienic design and Cleaning-In-Place (CIP) systems in breweries<br/>11 Reducing microbial spoilage of beer using filtration<br/>12 Reducing microbial spoilage of beer using pasteurisation<br/>13 Traditional methods of detection and identification of brewery<br/>14 Rapid detection and identification of spoilage bacteria in beer<br/>15 Beer packaging: microbiological hazards and considerations<br/>16 Assuring the microbiological quality of draught beer<br/><br/>Part Four Impact of microbiology on sensory quality<br/>17 Impact of yeast and bacteria on beer appearance and flavour<br/>18 Sensory analysis as a tool for beer quality assessment with an emphasis on its use for microbial control in the brewery<br/><br/>Part Five Valorisation of microbiological brewing waste<br/>19 Anaerobic treatment of brewery wastes<br/>20 Water treatment and reuse in breweries<br/> 
<br/><br/><label>ISBN: </label>0306472880 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Brewing--Microbiology
<br/><br/><label>Dewey Class. No.: </label>663.3  / HIL/B