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E-raamat: Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste

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Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality.The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage.Final sections explore the impact of microbiology on the sensory quality of beer and the safe management and valorisation of brewing waste.Examines key developments in brewing microbiology, discussing the microbes that are essential for successful beer production and processingCovers spoilage bacteria, yeasts, sensory quality, and microbiological waste managementFocuses on developments in industry and academia, bringing together leading experts in the field

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An essential reference examining the properties and management of microorganisms in brewing plus tactics for reducing spoilage and optimizing beer quality
List of contributors
xi
Woodhead Publishing Series in Food Science, Technology and Nutrition xiii
Preface xxv
Introduction to brewing microbiology xxvii
Acknowledgments xxxi
Part One Yeast: properties and management
1(104)
1 Yeast: an overview
3(8)
A. Speers
J. Forbes
1.1 Yeast species/strains used in brewing and distilling
3(1)
1.2 Yeast cell structure
4(2)
1.3 Comparison of lager and ale yeast
6(1)
1.4 Flocculation
7(4)
References
8(3)
2 Yeast quality assessment, management and culture maintenance
11(20)
G.G. Stewart
2.1 Introduction
11(1)
2.2 Objectives of wort fermentation
11(1)
2.3 Brewer's yeast species
12(2)
2.4 Yeast management
14(1)
2.5 Storage of yeast stock cultures between propagations
15(1)
2.6 Preservation of yeast strains
15(1)
2.7 Yeast propagation
16(2)
2.8 Yeast collection
18(1)
2.9 Yeast storage
19(4)
2.10 Yeast washing
23(1)
2.11 Yeast stress
24(1)
2.12 Dried yeast
25(1)
2.13 Conclusions
26(5)
Acknowledgments
26(1)
References
27(4)
3 Modelling yeast growth and metabolism for optimum performance
31(16)
A.J. MacIntosh
3.1 Introduction
31(1)
3.2 Parameters influencing yeast growth and fermentation of barley malt
31(2)
3.3 Modelling: techniques and applications
33(10)
3.4 Advanced fermentation techniques
43(1)
3.5 Future trends and sources for further information
44(1)
3.6 Closing remarks
44(3)
References
45(2)
4 Advances in metabolic engineering of yeasts
47(18)
C.A. Boulton
4.1 Introduction
47(1)
4.2 Metabolic engineering
48(3)
4.3 Tools for metabolic engineering
51(3)
4.4 Strategies for metabolic engineering
54(1)
4.5 Brewing yeast genetics
55(1)
4.6 Targets for engineering of brewing yeast
56(3)
4.7 Future perspective
59(1)
4.8 Additional sources of further information
60(5)
References
60(5)
5 Yeast identification and characterization
65(40)
M. Hutzler
J. Koob
R. Riedl
H. Schneiderbanger
K. Mueller-Auffermann
F. Jacob
5.1 Biodiversity and characterization of yeast species and strains from a brewing environment
65(5)
5.2 Microbiological, physiological, identification, and typing methods
70(18)
5.3 Brewing yeast cell count/viability/vitality methods
88(5)
5.4 Monitoring yeast and fermentation
93(12)
References
97(8)
Part Two Spoilage bacteria and other contaminants
105(114)
6 Toxigenic fungi and mycotoxins in the barley-to-beer chain
107(34)
A. Laitila
6.1 Introduction
107(1)
6.2 Barley malt: a key raw material in brewing
108(1)
6.3 Evolution of fungi in the barley---malt ecosystem
109(2)
6.4 Impacts of barley-associated fungi on malt quality
111(1)
6.5 Aspergillus, Penicillium and Fusarium mycotoxins
112(4)
6.6 Fate of mycotoxins in the barley-to-beer chain
116(6)
6.7 Regulation of mycotoxins in Europe
122(1)
6.8 Emerging mycotoxin issues
123(3)
6.9 Preventive actions
126(5)
6.10 Future trends
131(1)
6.11 Sources of further information and advice
132(9)
References
132(9)
7 Gram-positive spoilage bacteria in brewing
141(34)
K. Suzuki
7.1 Introduction
141(1)
7.2 Beer-spoilage LAB
141(10)
7.3 Hop resistance mechanisms in beer-spoilage LAB
151(11)
7.4 Subculture and preservation methods of beer-spoilage LAB
162(4)
7.5 Other Gram-positive bacteria in brewing
166(1)
7.6 Concluding remarks
167(8)
References
169(6)
8 Gram-negative spoilage bacteria in brewing
175(20)
A.D. Paradh
8.1 Introduction: Gram-negative bacteria in brewing
175(1)
8.2 Acetic acid bacteria
175(7)
8.3 Zymomonas
182(2)
8.4 Brewery-related Enterobacteriaceae
184(4)
8.5 Conclusion
188(1)
8.6 Further reading
189(6)
Acknowledgements
189(1)
References
189(6)
9 Strictly anaerobic beer-spoilage bacteria
195(24)
R. Juvonen
9.1 Introduction
195(1)
9.2 The types of strictly anaerobic beer-spoilage bacteria
195(3)
9.3 Occurrence in artificial and natural environments
198(3)
9.4 Appearance of cells and laboratory cultures
201(3)
9.5 General physiology and metabolism
204(4)
9.6 Growth and effects in beer
208(3)
9.7 Management of contaminations
211(2)
9.8 Future outlook and research needs
213(1)
9.9 Sources of further information and advice
214(5)
References
214(5)
Part Three Reducing microbial spoilage: design and technology
219(136)
10 Hygienic design and Cleaning-In-Place (CIP) systems in breweries
221(20)
S. Davies
T. Sykes
M. Philips
J. Hancock
10.1 Introduction
221(1)
10.2 Brewery contamination
222(2)
10.3 The main principles of hygienic design as applied in the brewery
224(5)
10.4 An overview of CIP systems used in the brewery
229(7)
10.5 Conclusions
236(1)
10.6 Future trends
237(1)
10.7 Sources of further information and advice
238(3)
References
238(3)
11 Reducing microbial spoilage of beer using filtration
241(12)
G.J. Freeman
11.1 Introduction
241(1)
11.2 Filtration technologies in brewing
241(1)
11.3 Filter aid filtration
242(1)
11.4 Crossflow microfiltration
243(2)
11.5 Sterile filtration
245(3)
11.6 Improving filtration performance
248(2)
11.7 Future trends
250(1)
11.8 Sources of further information and advice
250(3)
References
251(2)
12 Reducing microbial spoilage of beer using pasteurisation
253(18)
E. Wray
12.1 Introduction
253(1)
12.2 History
253(1)
12.3 Principles of pasteurisation
254(1)
12.4 D value, z value, P value, process time, Pasteurisation Units and L value
255(1)
12.5 Spoilage hurdles
256(3)
12.6 Microorganism heat resistance
259(1)
12.7 Tunnel pasteurisation
260(3)
12.8 Flash pasteurisation
263(2)
12.9 Flavour change
265(1)
12.10 Good practice and quality control
266(1)
12.11 Future trends
267(1)
12.12 Sources of further information and advice
268(3)
References
268(3)
13 Traditional methods of detection and identification of brewery spoilage organisms
271(16)
A.E. Hill
13.1 Detection of brewery spoilage organisms
271(12)
13.2 Identification of brewing spoilage organisms
283(1)
13.3 Summary
284(3)
References
286(1)
14 Rapid detection and identification of spoilage bacteria in beer
287(32)
J. Siegrist
M. Kohlstock
K. Merx
K. Wetter
14.1 Introduction
287(1)
14.2 Hygiene tests (ATP bioluminescence, oxidoreductase)
288(2)
14.3 Direct epifluorescence filter technique
290(5)
14.4 Antibody-direct epifluorescent filter technique
295(1)
14.5 Oligonucleotide-direct epifluorescent filter technique
296(1)
14.6 In situ hybridization detection systems
296(3)
14.7 Polymerase chain reaction
299(12)
14.8 MALDI-TOF mass spectroscopy
311(1)
14.9 Conclusions
312(7)
References
312(7)
15 Beer packaging: microbiological hazards and considerations
319(16)
R. Hofmann
J. Fischer
15.1 Introduction
319(1)
15.2 Microbiological hazards in the filling hall
319(9)
15.3 Biofilm growth in the packaging hall
328(3)
15.4 Minimization of risks
331(1)
15.5 Future trends
332(3)
Further reading
333(2)
16 Assuring the microbiological quality of draught beer
335(20)
D.E. Quain
16.1 Introduction
335(2)
16.2 Draught beer quality
337(3)
16.3 Microbiology of draught beer
340(4)
16.4 Managing the microbiological risk
344(4)
16.5 Innovation
348(7)
References
352(3)
Part Four Impact of microbiology on sensory quality
355(50)
17 Impact of yeast and bacteria on beer appearance and flavour
357(18)
S.-Q. Liu
17.1 Introduction
357(1)
17.2 Impact of yeast on beer appearance
357(1)
17.3 Impact of yeast on beer flavour
358(9)
17.4 Impact of bacteria on beer appearance and flavour
367(1)
17.5 Future trends
368(1)
17.6 Further information
369(6)
References
369(6)
18 Sensory analysis as a tool for beer quality assessment with an emphasis on its use for microbial control in the brewery
375(30)
G. Spedding
T. Aiken
18.1 Introduction
375(1)
18.2 Part 1: microbes, flavors, off-flavors, and taints in brewing
376(2)
18.3 The microbiology of "atypical flavor" production in brewing---an overview
378(11)
18.4 Specialty beer production and processes
389(2)
18.5 Conclusion---part 1
391(1)
18.6 Part 2: sensory evaluation
392(3)
18.7 Gathering data for sensory evaluation
395(5)
18.8 Sensory training
400(1)
18.9 Conclusion---part 2
401(4)
References
401(4)
Part Five Valorisation of microbiological brewing waste
405(52)
19 Anaerobic treatment of brewery wastes
407(18)
J. C. Akunna
19.1 Introduction
407(1)
19.2 Key factors affecting the anaerobic digestion process
408(6)
19.3 Factors affecting the application of anaerobic digestion in waste treatment
414(2)
19.4 Anaerobic treatment of brewery wastes
416(4)
19.5 Conclusion and perspectives
420(5)
References
421(4)
20 Water treatment and reuse in breweries
425(32)
G.S. Simate
20.1 Introduction
425(1)
20.2 Production and composition of brewery wastewater
426(1)
20.3 Pretreatment of brewery wastewater
427(4)
20.4 Advanced treatment of brewery wastewater
431(17)
20.5 Challenges and future prospects
448(2)
20.6 Conclusions
450(7)
References
450(7)
Index 457
Dr Annie E. Hill is Associate Professor and Programme Director for the MSc/Postgraduate Diploma in Brewing & Distilling by Distance Learning at the International Centre for Brewing & Distilling at Heriot-Watt University, Edinburgh. Research interests currently involve distilled spirits production with a focus on microbiological aspects including fermentation and distillery microflora. Within teaching, Annie is Course Director for a range of Undergraduate and Postgraduate programmes covering microbiology, biochemistry and industrial practice, and has supervised over 170 MSc projects.

Annie regularly reviews articles within brewing/distilling microbiology for the Institute of Brewing and Distilling, the American Society of Brewing Chemists, Foods, Fermentation, Food Control, and Critical Reviews in Biotechnology, and is an Editorial Board Member for the American Society of Brewing Chemists and Journal of Distilling Science. She is the editor of Brewing Microbiology and co-editor of Distilled Spirits.
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