Research into brewing yeast and other organisms associated with beer and brewing has experienced many important advances in the past decade, propelled by technological advances in tools fundamental to the investigation of microbes and their metabolism.
This volume surveys the most recent discoveries in brewing microbiology, with an emphasis on omics techniques and other modern technologies. Discoveries in these areas have furthered our knowledge of brewing processes, with practical applications from barley growth and malting to yeast management, strain selection, fermentation control, and quality assurance. The chapters, written by experts in the field, aim not only to illuminate recent progress, but also to discuss its impact on brewing practices. Topics covered include the physiology, fermentation, taxonomy, diversity, typing, genetic manipulation, genomics and evolution of brewing yeasts. Further areas covered include the fungal contamination of barley and malt, spoilage by lactic acid bacteria and gram-negative bacteria, and beer-spoiling yeasts.
This volume is highly recommended for anyone involved in the microbiology of brewing.
Brewing Microbiology: Current Research, Omics, and Microbial Ecology
Brewing Yeast Physiology
Yeast Stress and Brewing Fermentations
Katherine A. Smart
Yeast Supply, Fermentation, and Handling Insights, Best Practice and Consequences of Failure
David E. Quain
Taxonomy, Diversity, and Typing of Brewing Yeasts
José Paulo Sampaio, Ana Pontes, Diego Libkind and Mathias Hutzler
Genetic Manipulation of Brewing Yeasts: Challenges and Opportunities
Barbara Dunn, Daniel J. Kvitek and Gavin Sherlock
Genomics and Evolution of Beer Yeasts
Brigida Gallone, Stijn Mertens, Sam Crauwelse, Bart Lievense, Kevin J. Verstrepen and Jan Steensels
Microbial Ecology of Traditional Beer Fermentations
Freek Spitaels, Anneleen Diane Wieme, Isabel Snauwaert, Luc De Vuyst and Peter Vandamme
Fungal Contamination of Barley and Malt
Investigation of Beer-Spoilage Lactic Acid Bacteria using Omic Approaches
Jordyn Bergsveinson and Barry Ziola
Brewery- and Beer-Spoilage-Related Gram-negative Bacteria: The Unpleasant, The Malodorous and The Outright Fetid
Barry Ziola and Jordyn Bergsveinson
Beer-Spoiling Yeasts: Genomics, Detection, and Control
Chris D. Powell and Daniel W.M. Kerruish
"I learnt a great deal from this volume, and there is no doubt that this will be a valuable information source not just for those involved in the brewing industry, but for those in applied mycology and food science courses. The editors are to be congratulated on putting together such an authoritative overview of brewing yeasts and their exploitation."
Publish Date: 2017
Format: 7" x 10" softcover
Publication Weight: 3 lbs
Edited by Nicholas A. Bokulich and Charles W. BamforthBrewing Microbiology: Current Research, Omics, and Microbial Ecology