| Description |
xii, 399 pages : illustrations ; 24 cm |
| Contents |
1. Microbiological aspects of brewing / Iain Campbell -- 2. The biochemistry and physiology of yeast growth / J. Colin Slaughter -- 3. Yeast genetics / John R. M. Hammond -- 4. The microbiota of barley and malt / Brian Flannigan -- 5. Gram-positive brewery bacteria / Fergus G. Priest -- 6. Gram-negative brewery bacteria / Hennie J. J. Van Vuuren and Fergus G. Priest -- 7. Wild yeasts in brewing and distilling / Iain Campbell -- 8. Rapid detection and identification and microbial spoilage / Inge Russell and Robert Stewart -- 9. Rapid identification of microorganisms / Fergus G. Priest -- 10. Microbiology and sanitation in U.S. microbrewies / Michael J. Lewis -- 11. Cleaning and disinfection in the brewing industry / Manjit Singh and Jacqueline Fisher -- 12. Microbiological methods in brewing analysis / Iain Campbell |
| Summary |
"This is a book devoted to the microbiology of beer production ranging from the microbrewer to the large multinational organization. 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."--BOOK JACKET |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Brewing -- Microbiology.
|
| Author |
Campbell, I. (Iain), 1937-
|
|
Priest, F. G.
|
| LC no. |
2002072695 |
| ISBN |
0306472880 |
|
