Brewing microbiology : managing microbes, ensuring quality and valorising waste /
Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste, Second Edition covers micro-organisms of significance to the brewing industry, including the most recent threats to beer quality and stability that have emerged. Reflecting the significant surge in production of no- and...
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| Format: | eBook |
| Language: | English |
| Published: |
Cambridge, MA :
Woodhead Publishing,
2025.
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| Edition: | Second edition. |
| Series: | Woodhead Publishing Series in Food Science, Technology and Nutrition
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- 4.10 Further sources of further information
- References
- Further reading
- 5
- Yeast identification and characterisation
- 5.1 Biodiversity and characterisation of yeast species and strains from a brewing environment
- 5.2 Microbiological, physiological, identification and typing methods
- 5.2.1 Differences in top- and bottom-fermenting brewing yeast strains
- 5.2.2 Overview of identification methods
- 5.2.3 Selection of successful standard and recently introduced methods
- 5.2.4 Promising new methods
- 5.3 Brewing yeast cell count/viability/vitality methods
- 5.3.1 Cell-counting methods
- 5.3.2 Viability methods
- 5.3.3 Vitality methods
- 5.4 Monitoring yeast and fermentation
- 5.4.1 Wort and yeast specifications
- 5.4.2 Monitoring of fermentation and maturation parameters and their application with yeast
- References
- II
- Spoilage bacteria and other contaminants
- 6
- Toxigenic fungi and mycotoxins in the barley-to-beer chain
- 6.1 Introduction
- 6.2 Barley malt: A key raw material in brewing
- 6.3 Evolution of fungi in the barley-malt ecosystem
- 6.4 Impacts of barley-associated fungi on malt quality
- 6.5 Aspergillus, Penicillium and Fusarium mycotoxins
- 6.5.1 Aflatoxins
- 6.5.2 Ochratoxin A
- 6.5.3 Fusarium toxins
- 6.6 Fate of mycotoxins in the barley-to-beer chain
- 6.6.1 Mycotoxins in barley and malting
- 6.6.2 Mycotoxins in brewing and beer
- 6.6.3 Mycotoxins in by-products
- 6.7 Regulation of mycotoxins in Europe
- 6.8 Emerging mycotoxin issues
- 6.8.1 Modified mycotoxins
- 6.8.2 Enniatins and beauvericin
- 6.9 Preventive actions
- 6.9.1 Pre-harvest management
- 6.9.2 Post-harvest management
- 6.9.3 Mitigation measures during processing
- 6.9.4 Sampling and on-site mycotoxin detection methods
- 6.10 Future trends
- 6.11 Sources of further information and advice
- References
- Further reading.
- 7
- Gram-positive spoilage bacteria in brewing
- 7.1 Introduction
- 7.2 Beer-spoilage LAB
- 7.2.1 Historical backgrounds and taxonomy
- 7.2.2 General features of beer-spoilage LAB
- 7.2.3 Association of beer-spoilage LAB with their habitat
- 7.2.4 Factors affecting the growth of LAB in beer
- 7.2.5 Probiotic potential of beer-spoilage LAB
- 7.3 Hop tolerance mechanisms in beer-spoilage LAB
- 7.3.1 Antibacterial effects of hop bitter acids
- 7.3.2 Hop tolerance mechanisms associated with cytoplasmic membrane
- 7.3.3 Hop tolerance mechanisms associated with cell wall
- 7.3.4 Other hop tolerance mechanisms
- 7.3.5 Hop tolerance genes and their distribution in beer-spoilage LAB
- 7.3.6 Hypothetical origin of beer-spoilage LAB
- 7.4 Culture and preservation methods for beer-spoilage LAB
- 7.4.1 Stability of hop tolerance ability
- 7.4.2 Stability of hop tolerance genes
- 7.4.3 Culturability of beer-spoilage LAB
- 7.4.4 Subculture and preservation methods of beer-spoilage LAB
- 7.5 Identification of emerging beer-spoilage LAB in the brewing industry
- 7.5.1 Species-specific PCR for beer-spoilage LAB detection and identification method
- 7.5.2 Species-independent PCR for beer-spoilage LAB detection and identification method
- 7.5.3 Third-generation DNA sequencing technology-based method for comprehensive detection and identification of beer-spoilage bac ...
- 7.6 Other Gram-positive bacteria in brewing
- 7.6.1 Brewery-related LAB other than Lactobacillus and Pediococcus
- 7.6.2 Endospore-forming bacteria
- 7.6.3 Other Gram-positive bacteria relevant in brewing
- 7.7 Concluding remarks
- References
- 8
- Gram-negative spoilage bacteria in brewing
- 8.1 Introduction: Gram-negative bacteria in brewing
- 8.2 Acetic acid bacteria
- 8.2.1 Taxonomic status of brewery-related AAB
- 8.2.2 Metabolic aspects of AAB.
- 8.2.3 Occurrence and beer spoilage by AAB
- 8.2.4 Detection of AAB
- 8.3 Zymomonas
- 8.3.1 Taxonomic status of Zymomonas
- 8.3.2 Occurrence and beer spoilage ability of Zymomonas
- 8.3.3 Metabolic aspects of Zymomonas
- 8.3.4 Detection of Zymomonas
- 8.4 Brewery-related Enterobacteriaceae
- 8.4.1 Obesumbacterium proteus/Shimwellia pseudoproteus
- 8.4.2 Coliform bacteria related to brewing environments
- 8.4.3 Detection of Enterobacteriaceae in brewery environments
- 8.5 Conclusions
- Acknowledgements
- References
- Further reading
- 9
- Strictly anaerobic beer-spoilage bacteria
- 9.1 Introduction
- 9.2 The types of strictly anaerobic beer-spoilage bacteria
- 9.2.1 Pectinatus
- 9.2.2 Megasphaera
- 9.2.3 Selenomonas and Propionispira (Zymophilus)
- 9.2.4 Prevotella
- 9.3 Occurrence in artificial and natural environments
- 9.3.1 Pectinatus
- 9.3.2 Megasphaera
- 9.3.3 Selenomonas and Propionispira
- 9.3.4 Prevotella
- 9.4 Appearance of cells and laboratory cultures
- 9.4.1 Pectinatus
- 9.4.2 Megasphaera
- 9.4.3 Selenomonas and Propionispira
- 9.4.4 Prevotella
- 9.5 General physiology and metabolism
- 9.5.1 Pectinatus
- 9.5.2 Megasphaera
- 9.5.3 Selenomonas and Propionispira
- 9.5.4 Prevotella
- 9.6 Growth and effects in beer
- 9.6.1 Pectinatus
- 9.6.2 Megasphaera
- 9.6.3 Selenomonas and Propionispira
- 9.6.4 Prevotella
- 9.7 Management of contaminations
- 9.7.1 Prevention
- 9.7.2 Elimination
- 9.8 Future outlook and research needs
- 9.9 Sources of further information and advice
- References
- III
- Reducing microbial spoilage:Design and technology
- 10
- Hygienic design and cleaning-in-place (CIP) systems in breweries
- 10.1 Introduction
- 10.2 Brewery contamination
- 10.2.1 Beer is a hostile environment
- 10.2.2 Types of contamination recognised in the brewery.
- 10.2.3 The prevalence of microorganisms in the brewery
- 10.3 The main principles of hygienic design as applied in the brewery
- 10.3.1 Brewery pipework design and layout to minimise contamination
- 10.3.2 Operating conditions required to achieve a cleaning action in pipework
- 10.3.3 Hygienic design and operating practice of valves, fixtures and fittings
- 10.3.4 The effect of material surface finish on microbial surface adhesion
- 10.4 An overview of cleaning-in-place systems used in the brewery
- 10.4.1 Operating conditions of a Cleaning-In-Place system in the brewery
- 10.4.2 Types of Cleaning-In-Place systems recognised across the brewery
- 10.4.2.1 Single use
- 10.4.2.2 Partial and full recovery cleaning system
- 10.4.3 Cleaning-In-Place fluid composition
- 10.4.3.1 Detergents
- 10.4.3.2 Steriliant
- 10.4.4 Evaluation of the effectiveness of Cleaning-In-Place systems
- 10.5 Conclusions
- 10.6 Commentary/future trends
- 10.6.1 Future brewery designs and the impact on water and energy recovery
- 10.6.2 Developments in nanotechnology to provide antimicrobial surfaces and materials
- 10.6.3 Developments in data-driven approaches to cleaning
- 10.7 Further information and advice
- References
- 11
- Reducing microbial spoilage of beer using filtration
- 11.1 Introduction
- 11.2 Filtration technologies in brewing
- 11.3 Filter aid filtration
- 11.4 Crossflow microfiltration
- 11.5 Sterile filtration
- 11.5.1 Cartridge filtration
- 11.5.2 Integrity testing
- 11.5.3 Other sterile filters
- 11.5.4 Downstream process
- 11.6 Improving filtration performance
- 11.6.1 Centrifugation
- 11.6.2 Flocculants (finings)
- 11.6.3 Enzyme treatments
- 11.7 Future trends
- 11.8 Sources of further information and advice
- References
- 12
- Reducing microbial spoilage of beer using pasteurisation
- 12.1 Introduction
- 12.2 History.