Brewing Microbiology

Part One Yeast: properties and management 1. Yeast: an overview 2. Yeast quality assessment, management and culture maintenance 3. Modelling yeast growth and metabolism for optimum performance 4. Advances in metabolic engineering of yeasts 5. Yeast identification and characterization Part Two Spoilage bacteria and other contaminants 6. Toxigenic fungi and mycotoxins in the barley-to-beer chain 7. Gram-positive spoilage bacteria in brewing 8. Gram-negative spoilage bacteria in brewing (now with new author) 9. Strictly anaerobic beer-spoilage bacteria Part Three Reducing microbial spoilage: design and technology 10. Hygienic design and Cleaning-In-Place (CIP) systems in breweries 11. Reducing microbial spoilage of beer using filtration 12. Reducing microbial spoilage of beer using pasteurisation 13. Maintaining microbiological quality control in Hard Seltzers and NOLO beverages 14. Rapid detection and identification of spoilage bacteria in beer 15. Beer packaging: microbiological hazards and considerations 16. Assuring the microbiological quality of draught beer Part Four Impact of microbiology on sensory quality 17. Impact of yeast and bacteria on beer appearance and flavour 18. Sensory analysis as a tool for beer quality assessment with an emphasis on its use for microbial control in the brewery Part Five The recycling and valorisation of brewing residues (new section title) 19. Anaerobic treatment of brewery wastes 20. Water treatment and reuse in breweries