Brewing Mictobiology 3rd Edition edited by Fergus G. Priest, Dept. of Biological Sciences, Heriot-Watt University, Edinburgh, UK and Iain Campbell, Dept. of Biological Sciences, Heriot-Watt University, Edinburgh, UK

The microbiology of brewing is a diverse subject covering both the production of beer and its stability to spoilage. The third edition of this 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.

Contents:
Microbiological aspects of brewing • The biochemistry and physiology of yeast growth • Yeast genetics • The microbiota of barley and malt • Gram-positive brewery bacteria • Gram-negative brewery bacteria • Wild yeasts in brewing and distilling • Rapid detection of microbial spoilage • Rapid identification of microorganisms • Microbiology and sanitation in USA microbreweries • Cleaning and disinfection in the brewing industry • Microbiological methods in brewing analysis • Index.

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411 pages, 2002, Hardbound - ISBN 0-306-47288-0

Catalog #342
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