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999			_c192044 _d192044
020			_a0306472880
040			_cDLC
082	0	0	_a663.3 _bHIL/B
245	0	0	_aBrewing microbiology: managing microbes, ensuring quality and valorising waste/ _cedited by Annie E. Hill.
250			_a1st ed.
260			_aAmsterdam: _bElsevier, _c2015
300			_axxvi, 479 p. : _bill. ; _c24 cm.
504			_aIncludes bibliographical references and index.
505			_aPart 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
650		0	_aBrewing _xMicrobiology
700			_aedited by Hill, Annie E.
942			_cSC79