Brewing Microbiology

Nonfiction, Science & Nature, Science, Biological Sciences, Microbiology, Technology, Food Industry & Science
Cover of the book Brewing Microbiology by , Springer US
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781475746792
Publisher: Springer US Publication: June 29, 2013
Imprint: Springer Language: English
Author:
ISBN: 9781475746792
Publisher: Springer US
Publication: June 29, 2013
Imprint: Springer
Language: English

During the latter part of the last century and the early years of this century, the microbiology of beer and the brewing process played a central role in the development of modern microbiology. An important advance was Hansen's development of pure culture yeasts for brewery fermentations and the recognition of different species of brewing and wild yeasts. The discovery by Winge of the life cycles of yeasts and the possibilities of hybridization were among the first steps in yeast genetics with subsequent far-reaching consequences. Over the same period the contaminant bacteria of the fermentation industries were also studied, largely influenced by Shimwell's pioneering research and resulting in the improvement of beer quality. Towards the end of the century, the influence of brewing microbiology within the discipline as a whole is far less important, but it retains an essential role in quality assurance in the brewing industry. Brewing microbiology has gained from advances in other aspects of microbiology and has adopted many of the techniques of biotechnology. Of particular relevance are the developments in yeast genetics and strain improvement by recombinant DNA techniques which are rapidly altering the way brewers view the most important microbiological components of the process: yeast and fermentation.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

During the latter part of the last century and the early years of this century, the microbiology of beer and the brewing process played a central role in the development of modern microbiology. An important advance was Hansen's development of pure culture yeasts for brewery fermentations and the recognition of different species of brewing and wild yeasts. The discovery by Winge of the life cycles of yeasts and the possibilities of hybridization were among the first steps in yeast genetics with subsequent far-reaching consequences. Over the same period the contaminant bacteria of the fermentation industries were also studied, largely influenced by Shimwell's pioneering research and resulting in the improvement of beer quality. Towards the end of the century, the influence of brewing microbiology within the discipline as a whole is far less important, but it retains an essential role in quality assurance in the brewing industry. Brewing microbiology has gained from advances in other aspects of microbiology and has adopted many of the techniques of biotechnology. Of particular relevance are the developments in yeast genetics and strain improvement by recombinant DNA techniques which are rapidly altering the way brewers view the most important microbiological components of the process: yeast and fermentation.

More books from Springer US

Cover of the book The Biological Revolution by
Cover of the book American Catholicism by
Cover of the book Evolving Concepts in Sepsis and Septic Shock by
Cover of the book Self-Awareness & Causal Attribution by
Cover of the book Heart Function in Health and Disease by
Cover of the book Empowerment in Community Care by
Cover of the book The Multidisciplinary Pain Center by
Cover of the book Bioreaction Engineering Principles by
Cover of the book Somatic Selection and Adaptive Evolution by
Cover of the book Pediatric Femur Fractures by
Cover of the book The Rehabilitation of Cognitive Disabilities by
Cover of the book Malliavin Calculus and Stochastic Analysis by
Cover of the book Cardiovascular Genomics: New Pathophysiological Concepts by
Cover of the book Pediatric Dialysis by
Cover of the book The Molecular Immunology of Complex Carbohydrates-3 by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy