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Brewing Microbiology

  • Book
  • © 1996

Overview

Editors:
  1. F. G. Priest

    1. International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, UK

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  2. I. Campbell

    1. International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, UK

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    You can also search for this editor in PubMed   Google Scholar

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Table of contents (10 chapters)

  1. Front Matter

    Pages i-xi
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  2. Systematics of yeasts

    • I. Campbell
    Pages 1-11

  3. The biochemistry and physiology of yeast growth

    • T. W. Young
    Pages 13-42

  4. Yeast genetics

    • J. R. M. Hammond
    Pages 43-82

  5. The microflora of barley and malt

    • B. Flannigan
    Pages 83-125

  6. Gram-positive brewery bacteria

    • F. G. Priest
    Pages 127-161

  7. Gram-negative spoilage bacteria

    • H. J. J. Van Vuuren
    Pages 163-191

  8. Wild yeasts in brewing and distilling

    • I. Campbell
    Pages 193-208

  9. Rapid detection of microbial spoilage

    • I. Russell, T. M. Dowhanick
    Pages 209-235

  10. Methods for the rapid identification of microorganisms

    • C. S. Gutteridge, F. G. Priest
    Pages 237-270

  11. Cleaning and disinfection in the brewing industry

    • M. Singh, J. Fisher
    Pages 271-300

  12. Back Matter

    Pages 301-306
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Keywords

About this book

During the latter part of the last century and the early years of this century, the microbiology of beer and the brewing process played a central role in the development of modern microbiology. An important advance was Hansen's development of pure culture yeasts for brewery fermentations and the recognition of different species of brewing and wild yeasts. The discovery by Winge of the life cycles of yeasts and the possibilities of hybridization were among the first steps in yeast genetics with subsequent far-reaching consequences. Over the same period the contaminant bacteria of the fermentation industries were also studied, largely influenced by Shimwell's pioneering research and resulting in the improvement of beer quality. Towards the end of the century, the influence of brewing microbiology within the discipline as a whole is far less important, but it retains an essential role in quality assurance in the brewing industry. Brewing microbiology has gained from advances in other aspects of microbiology and has adopted many of the techniques of biotechnology. Of particular relevance are the developments in yeast genetics and strain improvement by recombinant DNA techniques which are rapidly altering the way brewers view the most important microbiological components of the process: yeast and fermentation.

Editors and Affiliations

  • International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, UK

    F. G. Priest, I. Campbell

Bibliographic Information

  • Book Title: Brewing Microbiology

  • Editors: F. G. Priest, I. Campbell

  • DOI: https://doi.org/10.1007/978-1-4757-4679-2

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1996

  • eBook ISBN: 978-1-4757-4679-2Published: 29 June 2013

  • Edition Number: 1

  • Number of Pages: XI, 306

  • Number of Illustrations: 4 b/w illustrations

  • Topics: Microbiology, Food Science, Applied Microbiology, Life Sciences, general

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