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Brewing microbiology :: current research, omics and microbial ecology /

Highly recommended for anyone involved in the microbiology of brewing, this volume surveys the most recent discoveries in brewing microbiology, with an emphasis on omics techniques and other modern technologies. Discoveries in these areas have furthered our knowledge of brewing processes, with pract...

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Bibliographische Detailangaben
Weitere Verfasser:	Bokulich, Nicholas A. (HerausgeberIn), Bamforth, Charles W., 1952- (HerausgeberIn)
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Norfolk, UK : Caister Academic Press, [2017]
Schlagworte:	Brewing > Microbiology. Industrial microbiology. Industrial Microbiology Microbiologie industrielle. TECHNOLOGY & ENGINEERING > Food Science. Industrial microbiology Brewing > Microbiology Electronic book.
Online-Zugang:	DE-862 DE-863
Zusammenfassung:	Highly recommended for anyone involved in the microbiology of brewing, this volume surveys the most recent discoveries in brewing microbiology, with an emphasis on omics techniques and other modern technologies. Discoveries in these areas have furthered our knowledge of brewing processes, with practical applications from barley growth and malting to yeast management, strain selection, fermentation control, and quality assurance. The chapters, written by experts in the field, aim not only to illuminate recent progress, but also to discuss its impact on brewing practices. Topics covered include the physiology, fermentation, taxonomy, diversity, typing, genetic manipulation, genomics and evolution of brewing yeasts. Further areas covered include the fungal contamination of barley and malt, spoilage by lactic acid bacteria and gram-negative bacteria, and beer-spoiling yeasts.
Beschreibung:	1 online resource (v, 331 pages) : illustrations
Bibliographie:	Includes bibliographical references and index.
ISBN:	9781910190623 1910190624

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245	0	0	\|a Brewing microbiology : \|b current research, omics and microbial ecology / \|c edited by Nicholas A. Bokulich, Northern Arizona University, Flagstaff, AZ, USA ; and Charles W. Bamforth, University of California, Davis, CA, USA.
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520			\|a Highly recommended for anyone involved in the microbiology of brewing, this volume surveys the most recent discoveries in brewing microbiology, with an emphasis on omics techniques and other modern technologies. Discoveries in these areas have furthered our knowledge of brewing processes, with practical applications from barley growth and malting to yeast management, strain selection, fermentation control, and quality assurance. The chapters, written by experts in the field, aim not only to illuminate recent progress, but also to discuss its impact on brewing practices. Topics covered include the physiology, fermentation, taxonomy, diversity, typing, genetic manipulation, genomics and evolution of brewing yeasts. Further areas covered include the fungal contamination of barley and malt, spoilage by lactic acid bacteria and gram-negative bacteria, and beer-spoiling yeasts.
504			\|a Includes bibliographical references and index.
505	0		\|a Brewing yeast physiology / Chris Boulton -- Yeast stress and brewing fermentations / Katherine A. Smart -- Yeast supply, fermentation and handling: insights, best practice and consequences of failure / David E. Quain -- Taxonomy, diversity, and typing of brewing yeasts / José Paulo Sampaio, Ana Pontes, Diego Libkind and Mathias Hutzler -- Genetic manipulation of brewing yeasts: challenges and opportunities / Barbara Dunn, Daniel J. Kvitek and Gavin Sherlock -- Genomics and evolution of beer yeasts / Brigida Gallone, Stijn Mertens, Sam Crauwels, Bart Lievens, Kevin J. Verstrepen and Jan Steensels -- Microbial ecology of traditional beer fermentations / Freek Spitaels, Anneleen D. Wieme, Isabel Snauwaert, Luc De Vuyst and Peter Vandamme -- Fungal contamination of barley and malt / Ludwig Niessen -- Investigation of beer spoilage lactic acid bacteria using omic approaches / Jordyn Bergsveinson and Barry Ziola -- Brewery- and beer spoilage-related gram-negative bacteria: the unpleasant, the malodorous and the outright fetid / Barry Ziola and Jordyn Bergsveinson -- Beer-spoiling yeasts: genomics, detention, and control / Chris D. Powell and Daniel W.M. Kerruish.
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contents	Brewing yeast physiology / Chris Boulton -- Yeast stress and brewing fermentations / Katherine A. Smart -- Yeast supply, fermentation and handling: insights, best practice and consequences of failure / David E. Quain -- Taxonomy, diversity, and typing of brewing yeasts / José Paulo Sampaio, Ana Pontes, Diego Libkind and Mathias Hutzler -- Genetic manipulation of brewing yeasts: challenges and opportunities / Barbara Dunn, Daniel J. Kvitek and Gavin Sherlock -- Genomics and evolution of beer yeasts / Brigida Gallone, Stijn Mertens, Sam Crauwels, Bart Lievens, Kevin J. Verstrepen and Jan Steensels -- Microbial ecology of traditional beer fermentations / Freek Spitaels, Anneleen D. Wieme, Isabel Snauwaert, Luc De Vuyst and Peter Vandamme -- Fungal contamination of barley and malt / Ludwig Niessen -- Investigation of beer spoilage lactic acid bacteria using omic approaches / Jordyn Bergsveinson and Barry Ziola -- Brewery- and beer spoilage-related gram-negative bacteria: the unpleasant, the malodorous and the outright fetid / Barry Ziola and Jordyn Bergsveinson -- Beer-spoiling yeasts: genomics, detention, and control / Chris D. Powell and Daniel W.M. Kerruish.
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spelling	Brewing microbiology : current research, omics and microbial ecology / edited by Nicholas A. Bokulich, Northern Arizona University, Flagstaff, AZ, USA ; and Charles W. Bamforth, University of California, Davis, CA, USA. Norfolk, UK : Caister Academic Press, [2017] ©2017 1 online resource (v, 331 pages) : illustrations text txt rdacontent computer c rdamedia online resource cr rdacarrier Highly recommended for anyone involved in the microbiology of brewing, this volume surveys the most recent discoveries in brewing microbiology, with an emphasis on omics techniques and other modern technologies. Discoveries in these areas have furthered our knowledge of brewing processes, with practical applications from barley growth and malting to yeast management, strain selection, fermentation control, and quality assurance. The chapters, written by experts in the field, aim not only to illuminate recent progress, but also to discuss its impact on brewing practices. Topics covered include the physiology, fermentation, taxonomy, diversity, typing, genetic manipulation, genomics and evolution of brewing yeasts. Further areas covered include the fungal contamination of barley and malt, spoilage by lactic acid bacteria and gram-negative bacteria, and beer-spoiling yeasts. Includes bibliographical references and index. Brewing yeast physiology / Chris Boulton -- Yeast stress and brewing fermentations / Katherine A. Smart -- Yeast supply, fermentation and handling: insights, best practice and consequences of failure / David E. Quain -- Taxonomy, diversity, and typing of brewing yeasts / José Paulo Sampaio, Ana Pontes, Diego Libkind and Mathias Hutzler -- Genetic manipulation of brewing yeasts: challenges and opportunities / Barbara Dunn, Daniel J. Kvitek and Gavin Sherlock -- Genomics and evolution of beer yeasts / Brigida Gallone, Stijn Mertens, Sam Crauwels, Bart Lievens, Kevin J. Verstrepen and Jan Steensels -- Microbial ecology of traditional beer fermentations / Freek Spitaels, Anneleen D. Wieme, Isabel Snauwaert, Luc De Vuyst and Peter Vandamme -- Fungal contamination of barley and malt / Ludwig Niessen -- Investigation of beer spoilage lactic acid bacteria using omic approaches / Jordyn Bergsveinson and Barry Ziola -- Brewery- and beer spoilage-related gram-negative bacteria: the unpleasant, the malodorous and the outright fetid / Barry Ziola and Jordyn Bergsveinson -- Beer-spoiling yeasts: genomics, detention, and control / Chris D. Powell and Daniel W.M. Kerruish. Print version record. Brewing Microbiology. http://id.loc.gov/authorities/subjects/sh87000281 Industrial microbiology. http://id.loc.gov/authorities/subjects/sh85065899 Industrial Microbiology Microbiologie industrielle. TECHNOLOGY & ENGINEERING Food Science. bisacsh Industrial microbiology fast Brewing Microbiology fast Electronic book. Bokulich, Nicholas A., editor. Bamforth, Charles W., 1952- editor. Print version: BAMFORTH. BREWING MICROBIOLOGY. [S.l.] : CAISTER ACADEMIC PRESS, 2017 1910190616 (OCoLC)966556526
spellingShingle	Brewing microbiology : current research, omics and microbial ecology / Brewing yeast physiology / Chris Boulton -- Yeast stress and brewing fermentations / Katherine A. Smart -- Yeast supply, fermentation and handling: insights, best practice and consequences of failure / David E. Quain -- Taxonomy, diversity, and typing of brewing yeasts / José Paulo Sampaio, Ana Pontes, Diego Libkind and Mathias Hutzler -- Genetic manipulation of brewing yeasts: challenges and opportunities / Barbara Dunn, Daniel J. Kvitek and Gavin Sherlock -- Genomics and evolution of beer yeasts / Brigida Gallone, Stijn Mertens, Sam Crauwels, Bart Lievens, Kevin J. Verstrepen and Jan Steensels -- Microbial ecology of traditional beer fermentations / Freek Spitaels, Anneleen D. Wieme, Isabel Snauwaert, Luc De Vuyst and Peter Vandamme -- Fungal contamination of barley and malt / Ludwig Niessen -- Investigation of beer spoilage lactic acid bacteria using omic approaches / Jordyn Bergsveinson and Barry Ziola -- Brewery- and beer spoilage-related gram-negative bacteria: the unpleasant, the malodorous and the outright fetid / Barry Ziola and Jordyn Bergsveinson -- Beer-spoiling yeasts: genomics, detention, and control / Chris D. Powell and Daniel W.M. Kerruish. Brewing Microbiology. http://id.loc.gov/authorities/subjects/sh87000281 Industrial microbiology. http://id.loc.gov/authorities/subjects/sh85065899 Industrial Microbiology Microbiologie industrielle. TECHNOLOGY & ENGINEERING Food Science. bisacsh Industrial microbiology fast Brewing Microbiology fast
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title_auth	Brewing microbiology : current research, omics and microbial ecology /
title_exact_search	Brewing microbiology : current research, omics and microbial ecology /
title_full	Brewing microbiology : current research, omics and microbial ecology / edited by Nicholas A. Bokulich, Northern Arizona University, Flagstaff, AZ, USA ; and Charles W. Bamforth, University of California, Davis, CA, USA.
title_fullStr	Brewing microbiology : current research, omics and microbial ecology / edited by Nicholas A. Bokulich, Northern Arizona University, Flagstaff, AZ, USA ; and Charles W. Bamforth, University of California, Davis, CA, USA.
title_full_unstemmed	Brewing microbiology : current research, omics and microbial ecology / edited by Nicholas A. Bokulich, Northern Arizona University, Flagstaff, AZ, USA ; and Charles W. Bamforth, University of California, Davis, CA, USA.
title_short	Brewing microbiology :
title_sort	brewing microbiology current research omics and microbial ecology
title_sub	current research, omics and microbial ecology /
topic	Brewing Microbiology. http://id.loc.gov/authorities/subjects/sh87000281 Industrial microbiology. http://id.loc.gov/authorities/subjects/sh85065899 Industrial Microbiology Microbiologie industrielle. TECHNOLOGY & ENGINEERING Food Science. bisacsh Industrial microbiology fast Brewing Microbiology fast
topic_facet	Brewing Microbiology. Industrial microbiology. Industrial Microbiology Microbiologie industrielle. TECHNOLOGY & ENGINEERING Food Science. Industrial microbiology Brewing Microbiology Electronic book.
work_keys_str_mv	AT bokulichnicholasa brewingmicrobiologycurrentresearchomicsandmicrobialecology AT bamforthcharlesw brewingmicrobiologycurrentresearchomicsandmicrobialecology

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