Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste, Second Edition covers micro-organisms of significance to the brewing industry, including the most recent threats to beer quality and stability that have emerged. Reflecting the significant surge in production of no- and low-alcohol (NOLO) beers and Hard Seltzers since the publication of the 1st edition, and the lack of information available on the increased microbiological risk associated with these beverages – and how to control them, a new chapter "Maintaining microbiological quality control in Hard Seltzers and NOLO beverages" provides best practices in ensuring safe and effective management in production and stability. Sustainability and the environment have been at the forefront of brewers strategic thinking for many years. The first edition of Brewing Microbiology included coverage of anaerobic treatments of brewery waste and waste-water treatment. This section has been expanded to cover recent innovations in the valorization of brewery waste streams, such as biotransformation of brewers spent grains.
1. Introduction to brewing microbiology 2E - p. xiii 2. Acknowledgements - p. xv 3. Part I. Yeast: Properties and management - p. 1 4. Chapter 1. Brewing yeasts: An overview - p. 3 5. Chapter 2. Yeast quality assessment, management and culture maintenance - p. 9 6. Chapter 3. Theory and practice of fermentation modeling - p. 27 7. Chapter 4. Advances in metabolic engineering of yeasts - p. 37 8. Chapter 5. Yeast identification and characterisation - p. 53 9. Part II. Spoilage bacteria and other contaminants - p. 81 10. Chapter 6. Toxigenic fungi and mycotoxins in the barley-to-beer chain - p. 83 11. Chapter 7. Gram-positive spoilage bacteria in brewing - p. 109 12. Chapter 8. Gram-negative spoilage bacteria in brewing - p. 139 13. Chapter 9. Strictly anaerobic beer-spoilage bacteria - p. 155 14. Part III. Reducing microbial spoilage: Design and technology - p. 175 15. Chapter 10. Hygienic design and cleaning-in-place (CIP) systems in breweries - p. 177 16. Chapter 11. Reducing microbial spoilage of beer using filtration - p. 193 17. Chapter 12. Reducing microbial spoilage of beer using pasteurisation - p. 201 18. Chapter 13. Maintaining microbiological quality control in NOLO beverages and hard seltzers - p. 213 19. Chapter 14. Traditional methods of detection and identification of brewery spoilage organisms - p. 233 20. Chapter 15. Rapid detection and identification of spoilage microorganisms in beer - p. 247 21. Chapter 16. Beer packaging: Microbiological–hazards and considerations - p. 269 22. Chapter 17. Draught beer: Hygiene, microbiology and quality - p. 281 23. Part IV. Impact of microbiology on sensory quality - p. 309 24. Chapter 18. Biotransformation of wort components for appearance, flavour and health - p. 311 25. Chapter 19. Sensory analysis as a tool for microbial quality control in the brewery - p. 325 26. 19.1 Introduction - p. 325 27. 19.2 Part 1: Microbes, flavours, novel flavour profiles, off-flavours and taints in brewing - p. 326 28. 19.3 The microbiology of ‘atypical flavour’ production in brewing—An overview - p. 330 29. 19.4 Speciality beer production and processes - p. 337 30. 19.5 New developments in the uses and applications of microorganisms for flavourful beer production: Strains and hybrids as used in pure culture or within in-sequence fermentations - p. 340 31. 19.6 Conclusion—Part 1 - p. 355 32. 19.7 Part 2: Sensory evaluation - p. 355 33. 19.8 Raw materials - p. 360 34. 19.9 Gathering data for sensory evaluation - p. 360 35. 19.10 Conclusion—Part 2 - p. 364 36. Part V. The recycling and valorisation of brewing residues - p. 375 37. Chapter 20. Anaerobic treatment of brewery wastes - p. 377 38. Chapter 21. Water treatment and reuse in breweries - p. 389 39. Index - p. 411
Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste, Second Edition covers micro-organisms of significance to the brewing industry, including the most recent threats to beer quality and stability that have emerged. Reflecting the significant surge in production of no- and low-alcohol (NOLO) beers and Hard Seltzers since the publication of the 1st edition, and the lack of information available on the increased microbiological risk associated with these beverages – and how to control them, a new chapter "Maintaining microbiological quality control in Hard Seltzers and NOLO beverages" provides best practices in ensuring safe and effective management in production and stability. Sustainability and the environment have been at the forefront of brewers strategic thinking for many years. The first edition of Brewing Microbiology included coverage of anaerobic treatments of brewery waste and waste-water treatment. This section has been expanded to cover recent innovations in the valorization of brewery waste streams, such as biotransformation of brewers spent grains.
1. Introduction to brewing microbiology 2E - p. xiii 2. Acknowledgements - p. xv 3. Part I. Yeast: Properties and management - p. 1 4. Chapter 1. Brewing yeasts: An overview - p. 3 5. Chapter 2. Yeast quality assessment, management and culture maintenance - p. 9 6. Chapter 3. Theory and practice of fermentation modeling - p. 27 7. Chapter 4. Advances in metabolic engineering of yeasts - p. 37 8. Chapter 5. Yeast identification and characterisation - p. 53 9. Part II. Spoilage bacteria and other contaminants - p. 81 10. Chapter 6. Toxigenic fungi and mycotoxins in the barley-to-beer chain - p. 83 11. Chapter 7. Gram-positive spoilage bacteria in brewing - p. 109 12. Chapter 8. Gram-negative spoilage bacteria in brewing - p. 139 13. Chapter 9. Strictly anaerobic beer-spoilage bacteria - p. 155 14. Part III. Reducing microbial spoilage: Design and technology - p. 175 15. Chapter 10. Hygienic design and cleaning-in-place (CIP) systems in breweries - p. 177 16. Chapter 11. Reducing microbial spoilage of beer using filtration - p. 193 17. Chapter 12. Reducing microbial spoilage of beer using pasteurisation - p. 201 18. Chapter 13. Maintaining microbiological quality control in NOLO beverages and hard seltzers - p. 213 19. Chapter 14. Traditional methods of detection and identification of brewery spoilage organisms - p. 233 20. Chapter 15. Rapid detection and identification of spoilage microorganisms in beer - p. 247 21. Chapter 16. Beer packaging: Microbiological–hazards and considerations - p. 269 22. Chapter 17. Draught beer: Hygiene, microbiology and quality - p. 281 23. Part IV. Impact of microbiology on sensory quality - p. 309 24. Chapter 18. Biotransformation of wort components for appearance, flavour and health - p. 311 25. Chapter 19. Sensory analysis as a tool for microbial quality control in the brewery - p. 325 26. 19.1 Introduction - p. 325 27. 19.2 Part 1: Microbes, flavours, novel flavour profiles, off-flavours and taints in brewing - p. 326 28. 19.3 The microbiology of ‘atypical flavour’ production in brewing—An overview - p. 330 29. 19.4 Speciality beer production and processes - p. 337 30. 19.5 New developments in the uses and applications of microorganisms for flavourful beer production: Strains and hybrids as used in pure culture or within in-sequence fermentations - p. 340 31. 19.6 Conclusion—Part 1 - p. 355 32. 19.7 Part 2: Sensory evaluation - p. 355 33. 19.8 Raw materials - p. 360 34. 19.9 Gathering data for sensory evaluation - p. 360 35. 19.10 Conclusion—Part 2 - p. 364 36. Part V. The recycling and valorisation of brewing residues - p. 375 37. Chapter 20. Anaerobic treatment of brewery wastes - p. 377 38. Chapter 21. Water treatment and reuse in breweries - p. 389 39. Index - p. 411
