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Produktbild: Brewing Microbiology
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Brewing Microbiology

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234,99 € UVP 267,49 €

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Beschreibung

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

15.09.2012

Abbildungen

XII, 9 illus., schwarz-weiss Illustrationen

Herausgeber

F.G. Priest + weitere

Verlag

Springer Us

Seitenzahl

399

Maße (L/B/H)

23,5/15,5/2,3 cm

Gewicht

628 g

Auflage

Third Edition 2003

Sprache

Englisch

ISBN

978-1-4613-4858-0

Beschreibung

Portrait

IAIN CAMPBELL is a principal in sandon associates, an IT consultancy and training company fluent in both Unix/Linux and Microsoft systems. The company is currently teaching AIX system administration, security and performance management, Linux system administration, Linux/Windows integration, and Linux e-commerce for IBM. Before joining sandon, Campbell worked as a staff engineer at the Center for Advanced Technology Education at Ryerson Polytechnic University in Toronto.

Produktdetails

Einband

Taschenbuch

Erscheinungsdatum

15.09.2012

Abbildungen

XII, 9 illus., schwarz-weiss Illustrationen

Herausgeber

Verlag

Springer Us

Seitenzahl

399

Maße (L/B/H)

23,5/15,5/2,3 cm

Gewicht

628 g

Auflage

Third Edition 2003

Sprache

Englisch

ISBN

978-1-4613-4858-0

Herstelleradresse

Springer-Verlag GmbH
Tiergartenstr. 17
69121 Heidelberg
DE

Email: ProductSafety@springernature.com

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  • Produktbild: Brewing Microbiology
  • 1 Microbiological aspects of brewing.- Malting.- Brewing, mashing, and hop boiling.- Fermentation.- Postfermentation treatments.- Concluding remarks.- References.- 2 The biochemistry and physiology of yeast growth.- The cell cycle.- The growth and fermentation cycle.- Cell composition, nutrition, and general metabolism.- Energy and intermediary metabolism.- Yeast biochemistry and beer production.- Summary.- References.- 3 Yeast genetics.- Genetic features of Saccharomyces cerevisiae.- The need for new brewing yeasts.- Genetic techniques.- Application of recombinant DNA methods to brewing yeasts.- Molecular biological approaches to yeast differentiation.- The nature of the brewing yeast genome.- The commercial use of genetically modified brewing yeasts.- Conclusions.- Acknowledgment.- References.- 4 The microbiota of barley and malt.- The microbiota of barley.- The microbiota of malt.- Effects of microorganisms on malting.- Effects of the microbiota on beer and distilled spirit.- Health hazards.- Assessment of mold contamination.- References.- 5 Gram-positive brewery bacteria.- Lactic acid bacteria.- Lactobacillus.- Pediococcus.- Leuconostoc.- Homofermentative cocci.- Kocuria, Micrococcus and Staphylococcus.- Endospore-forming bacteria.- Identification of genera of Gram-positive bacteria of brewery origin.- Concluding remarks.- References.- 6 Gram-negative brewery bacteria.- Acetic acidbacteria.- Enterobacteriaceae.- Zymomonas.- Anaerobic Gram-negative rods.- Megasphaera.- Miscellaneous non-fermentative bacteria.- Detection, enumeration, and isolation.- Conclusions.- References.- 7 Wild yeasts in brewing and distilling.- Systematics of yeasts.- Properties for identification of yeasts.- Detection of wild yeasts.- Identification of wild yeasts.- Effects of wild yeasts in the brewery.- Elimination of wild yeasts.- References.- 8 Rapid detection and identification of microbial spoilage.- Impedimetric techniques (conductance, capacitance).- Microcalorimetry.- Turbidometry.- How cytometry.- ATP bioluminescence.- Microcolony method.- Direct epiflourescence filter technique (DEFT).- Chemscan.- Protein fingerprinting by polyacrylamide gel electrophoresis.- Karyotyping (chromosome fingerprinting).- Immunoanalysis.- Hybridization using DNA probes.- Polymerase chain reaction.- Random amplified polymorphic DNA PCR.- Summary.- Acknowledgments.- References.- 9 Rapid identification of microorganisms.- What is identification?.- Approaches to identification.- Nucleic acid-based identification.- Techniques for examining proteins.- Methods that examine aspects of cell composition.- Techniques for studying morphology and behavior.- Concluding remarks.- Acknowledgments.- References.- 10 Microbiology and sanitation in U.S. microbrewies.- The raw materials.- The process and product.- Beer contact surfaces.- Concluding remarks.- References.- 11 Cleaning and disinfection in the brewing industry.- Definitions.- Standards required in a brewery.- Cleaning methods available.- Soil composition.- Process of detergency.- Chemistry of detergents.- Caustic and alkaline detergents.- Sequestrants.- Acids.- Surface-active agents.- Disinfectants and sanitizers used in breweries.- Oxidizing disinfectants.- Nonoxidizing disinfectants.- Water treatment.- Steam.- Summary.- References.- 12 Microbiological methods in brewing analysis.- Microbiological analysis of raw materials.- Yeast.- Wort and fermentation.- Sterility of plant.- Beer.- Conclusions.- References.