Proceedings of the 18th Congress, Copenhagen, 1981
Author : European Brewery Convention
Publisher :
Page : 714 pages
File Size : 38,65 MB
Release : 1981
Category :
ISBN :
Author : European Brewery Convention
Publisher :
Page : 714 pages
File Size : 38,65 MB
Release : 1981
Category :
ISBN :
Author :
Publisher :
Page : 714 pages
File Size : 10,37 MB
Release : 1981
Category : Beer
ISBN : 9780904147308
Author : Fergus Priest
Publisher : Springer Science & Business Media
Page : 312 pages
File Size : 35,6 MB
Release : 2013-06-29
Category : Science
ISBN : 1475746792
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.
Author : F.G. Priest
Publisher : Springer Science & Business Media
Page : 406 pages
File Size : 10,67 MB
Release : 2011-06-27
Category : Technology & Engineering
ISBN : 1441992502
Much has happened in the brewing industry since the last edition of this book was published in 1996. In particular, there has been substantial con solidation of larger brewing companies as major multinational concerns, and at the other end of the spectrum the microbrewing scene in various parts of the world has become established as a sustainable enterprise. For those involved in the scientific and technical aspects of fermented bever age production the changes have been no less daunting. The complete genome sequence of Saccharomyces cerevisiae has been determined and studies are underway in numerous laboratories throughout the world to unravel the expression of the genome (transcriptomics and proteomics) and understand exactly "how a yeast works. " This will undoubtedly con tribute to our understanding of yeast fermentation and flavor generation in a revolutionary way because it will enable the simultaneous monitor ing of all genes in the organism during the fermentation. In Chapters 2 and 3 of this volume Colin Slaughter and John Hammond bring the reader up-to-date in this rapidly moving area and cover the remarkable achievements of modern biochemistry and molecular biology. lain Campbell has also revised the systematics of culture and wild yeasts in Chapter 7. The other major technical change since the last edition of this book is the introduction of molecular characterization and detection of microor ganisms based largely, but not exclusively, on the polymerase chain reac tion (PCR) for amplification of specific DNA fragments.
Author : Christopher Boulton
Publisher : John Wiley & Sons
Page : 676 pages
File Size : 24,98 MB
Release : 2013-04-25
Category : Technology & Engineering
ISBN : 1118685342
Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions. Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.
Author : Institute of Brewing (Great Britain)
Publisher :
Page : 512 pages
File Size : 47,36 MB
Release : 1996
Category : Brewing
ISBN :
Author : Richard W. Hemingway
Publisher : Springer Science & Business Media
Page : 1080 pages
File Size : 28,63 MB
Release : 1992-09-30
Category : Nature
ISBN : 9780306442520
Proceedings of the Second North American Tannin Conference on Plant Polyphenols held in Houghton, Michigan, June 17-21, 1991
Author : Leo M.L. Nollet
Publisher : CRC Press
Page : 892 pages
File Size : 17,15 MB
Release : 2004-06-01
Category : Technology & Engineering
ISBN : 1482276453
This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of their procedural reliability. The new edition includes two new chapters that spotlight the characterization of water activity and the analysis of inorganic nutri
Author : National Library of Medicine (U.S.)
Publisher :
Page : 1068 pages
File Size : 43,27 MB
Release : 1982
Category : Medicine
ISBN :
First multi-year cumulation covers six years: 1965-70.
Author : Alan E. Wheals
Publisher : Academic Press
Page : 716 pages
File Size : 31,52 MB
Release : 1995-07-28
Category : Medical
ISBN :
Yeasts are highly versatile organisms, particularly suitable for industrial purposes. This book covers the major areas of yeast technology relevant to the food, pharmaceutical and biotechnology industries.