653 01070e56-7035-4342-9933-9645ac70cadd Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste (Woodhead Publishing Series in Food Science, Technology and Nutrition) Annie Hill calibre (7.18.0) [https://calibre-ebook.com] 2015-08-04T12:00:00+00:00 <div><ul> <li>*</li> </ul> <p><strong><em>Brewing</em>* </strong>Microbiology<strong> *discusses the </strong>microbes<strong> that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory </strong>quality**. </p> <p>The text examines the properties and management of these microorganisms in <strong>brewing</strong>, along with tactics for reducing spoilage and optimizing beer <strong>quality</strong>. It opens with an introduction to beer <strong>microbiology</strong>, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage. </p> <p>Final sections explore the impact of <strong>microbiology</strong> on the sensory <strong>quality</strong> of beer and the safe management and valorisation of <strong>brewing</strong> <strong>waste</strong>.</p> <ul> <li>Examines key developments in <strong>brewing</strong> <strong>microbiology</strong>, discussing the <strong>microbes</strong> that are essential for successful beer production and processing</li> <li>Covers spoilage bacteria, yeasts, sensory <strong>quality</strong>, and microbiological <strong>waste</strong> management</li> <li>Focuses on developments in industry and academia, bringing together leading experts in the field</li> </ul> <p>**</p></div> Woodhead Publishing 1782423311 9781782423317 eng Nonfiction beer