Brewing Microbiology

by Priest, Fergus G.; Campbell, Iain

• ISBN13: 9780306472886
• ISBN10: 0306472880
• Edition: 3rd
• Format: Hardcover
• Copyright: 2002-11-30
• Publisher: Kluwer Academic Pub

Summary

The microbiology of brewing is a diverse subject covering both the production of beer and its stability to spoilage. The third edition of this extremely successful book gives an in-depth coverage of all aspects of brewing microbiology. It includes a new introductory chapter which describes the contribution of microbiology to modern brewing practice and sets the scene for the following, more specialized chapters. In addition, there are new chapters on microbiological methods and microbiology tailored to the microbrewer. Brewing Microbiology serves both as a reference book and a laboratory manual. It is also of value to technical brewers who must keep abreast of current developments, as well as quality controllers and laboratory research workers in the brewing and related food and beverage industries.

Table of Contents

List of contributors	ix
Preface	x
Microbiological aspects of brewing	1	(18)
Iain Campbell
Introduction	1	(2)
Malting	3	(1)
Brewing, mashing, and hop boiling	4	(2)
Fermentation	6	(5)
Postfermentation treatments	11	(5)
Concluding remarks	16	(3)
References	16	(3)
The biochemistry and physiology of yeast growth	19	(48)
J. Colin Slaughter
Introduction	19	(1)
The cell cycle	19	(1)
The growth and fermentation cycle	20	(1)
Cell composition, nutrition, and general metabolism	21	(1)
Energy and intermediary metabolism	21	(11)
Yeast biochemistry and beer production	32	(28)
Summary	60	(7)
References	62	(5)
Yeast genetics	67	(46)
John R.M. Hammond
Introduction	67	(1)
Genetic features of Saccharomyces cerevisiae	68	(4)
The need for new brewing yeasts	72	(1)
Genetic techniques	73	(8)
Application of recombinant DNA methods to brewing yeasts	81	(17)
Molecular biological approaches to yeast differentiation	98	(3)
The nature of the brewing yeast genome	101	(3)
The commercial use of genetically modified brewing yeasts	104	(1)
Conclusions	105	(8)
Acknowledgment	105	(1)
References	106	(7)
The microbiota of barley and malt	113	(68)
Brian Flannigan
The microbiota of barley	113	(20)
The microbiota of malt	133	(9)
Effects of microorganisms on malting	142	(9)
Effects of the microbiota on beer and distilled spirit	151	(5)
Health hazards	156	(10)
Assessment of mold contamination	166	(15)
References	172	(9)
Gram-positive brewery bacteria	181	(38)
Fergus G. Priest
Introduction	181	(1)
Lactic acid bacteria	182	(8)
Lactobacillus	190	(12)
Pediococcus	202	(5)
Leuconostoc	207	(1)
Homofermentative cocci	207	(2)
Kocuria, Micrococcus and Staphylococcus	209	(1)
Endospore-forming bacteria	210	(1)
Identification of genera of Gram-positive bacteria of brewery origin	210	(2)
Concluding remarks	212	(7)
References	212	(7)
Gram-negative brewery bacteria	219	(28)
Hennie J.J. Van Vuuren
Fergus G. Priest
Introduction	219	(1)
Acetic acidbacteria	220	(4)
Enterobacteriaceae	224	(9)
Zymomonas	233	(2)
Anaerobic Gram-negative rods	235	(3)
Megasphaera	238	(1)
Miscellaneous non-fermentative bacteria	238	(1)
Detection, enumeration, and isolation	238	(3)
Conclusions	241	(6)
References	242	(5)
Wild yeasts in brewing and distilling	247	(20)
Iain Campbell
Introduction	247	(1)
Systematics of yeasts	247	(4)
Properties for identification of yeasts	251	(4)
Detection of wild yeasts	255	(2)
Identification of wild yeasts	257	(2)
Effects of wild yeasts in the brewery	259	(4)
Elimination of wild yeasts	263	(4)
References	264	(3)
Rapid detection and identification of microbial spoilage	267	(38)
Inge Russell
Robert Stewart
Introduction	267	(3)
Impedimetric techniques (conductance, capacitance)	270	(4)
Microcalorimetry	274	(1)
Turbidometry	275	(1)
Flow cytometry	276	(2)
ATP bioluminescence	278	(5)
Microcolony method	283	(1)
Direct epiflourescence filter technique (DEFT)	284	(2)
Chemscan	286	(1)
Protein fingerprinting by polyacrylamide gel electrophoresis	287	(1)
Karyotyping (chromosome fingerprinting)	288	(2)
Immunoanalysis	290	(2)
Hybridization using DNA probes	292	(2)
Polymerase chain reaction	294	(3)
Random amplified polymorphic DNA PCR	297	(1)
Summary	297	(8)
Acknowledgments	298	(1)
References	298	(7)
Rapid identification of microorganisms	305	(24)
Fergus G. Priest
What is identification?	305	(1)
Approaches to identification	306	(1)
Nucleic acid-based identification	307	(11)
Techniques for examining proteins	318	(1)
Methods that examine aspects of cell composition	319	(4)
Techniques for studying morphology and behavior	323	(2)
Concluding remarks	325	(4)
Acknowledgments	326	(1)
References	326	(3)
Microbiology and sanitation in U.S. microbrewies	329	(8)
Michael J. Lewis
Introduction	329	(1)
The raw materials	329	(3)
The process and product	332	(1)
Beer contact surfaces	333	(2)
Concluding remarks	335	(2)
References	335	(2)
Cleaning and disinfection in the brewing industry	337	(30)
Manjit Singh
Jacqueline Fisher
Introduction	337	(1)
Definitions	337	(1)
Standards required in a brewery	338	(3)
Cleaning methods available	341	(3)
Soil composition	344	(2)
Process of detergency	346	(1)
Chemistry of detergents	346	(1)
Caustic and alkaline detergents	347	(1)
Sequestrants	348	(3)
Acids	351	(2)
Surface-active agents	353	(2)
Disinfectants and sanitizers used in breweries	355	(1)
Oxidizing disinfectants	356	(4)
Nonoxidizing disinfectants	360	(3)
Water treatment	363	(2)
Steam	365	(1)
Summary	365	(2)
References	366	(1)
Microbiological methods in brewing analysis	367	(26)
Iain Campbell
Introduction	367	(1)
Microbiological analysis of raw materials	368	(7)
Yeast	375	(7)
Wort and fermentation	382	(1)
Sterility of plant	383	(4)
Beer	387	(4)
Conclusions	391	(2)
References	392	(1)
Index	393