
- English
- ePUB (mobile friendly)
- Available on iOS & Android
eBook - ePub
About this book
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.
- Provides a fully revised and updated resource, including the latest developments in brewing microbiology and its role in quality and safety assurance
- Discusses the microbes that are essential for successful beer production and processing
- Covers spoilage bacteria, yeasts, sensory quality and microbiological waste management
- Focuses on developments in industry and academia, bringing together leading experts in the field
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Yes, you can access Brewing Microbiology by Annie Hill in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Title of Book
- Part I. Yeast: Properties and management
- Part II. Spoilage bacteria and other contaminants
- Part III. Reducing microbial spoilage: Design and technology
- Part IV. Impact of microbiology on sensory quality
- Part V. The recycling and valorisation of brewing residues
- Index