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Brewing microbiology : managing microbes, ensuring quality and valorising waste /

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Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality. The text examines the properties and management of these microorganisms in brewing, along with tactics for reducin...

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Bibliographic Details
Other Authors: Hill, Annie E. (Editor)
Format: eBook
Language:English
Published: Cambridge, UK : Woodhead Publishing is an imprint of Elsevier, [2015]
Series:Woodhead Publishing in food science, technology, and nutrition ; no. 289.
Subjects:
Brewing > Microbiology.
Brewing > Quality control.
Brewing industry > By-products.
Brassage > Qualité > Contrôle.
Brasserie > Sous-produits.
TECHNOLOGY & ENGINEERING > Food Science.
bierbereiding
brewing
bieren
beers
voedselmicrobiologie
food microbiology
sensorische wetenschappen
sensory sciences
voedselkwaliteit
food quality
microorganisms
Food Microbiology
Food Sciences (General)
Levensmiddelenmicrobiologie
Levensmiddelentechnologie (algemeen)
Online Access:Connect to the full text of this electronic book
Description
Summary:Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality. The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage. Final sections explore the impact of micro.
Physical Description:1 online resource
Bibliography:Includes bibliographical references and index.
ISBN:9781782423492
1782423494