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brewing-microbiology

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BOOK SUMMARY :

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 qualityresearch into brewing yeast and other organisms associated with beer and brewing has experienced many important advances in the past decade propelled by technological advances in tools fundamental to the investigation of microbes and their metabolismmuch 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 enterprisebrewing 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 qualitybrewing microbiology is about the science behind beer brewing learn about the microbiology of yeast including growth metabolism aseptic technique and contamination biology of grain biochemistry of malted barley chemistry of water preservative nature of hops and the human physiology of taste and smell enroll now

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