Brewing Microbiology

The microbiology of brewing is a diverse subject covering both the production of beer & its stability to spoilage. The second edition of this extremely successful book gives an in-depth coverage of all aspects of brewing microbiology. It gives thorough descriptions of the physiology & biochemistry of Saccharomyces cerevisiae with emphasis on brewery fermentation, together with a review of genetic modification of yeast in the context of flavour manipulation, flocculation & the production of low-carbohydrate beers. Much of the book is devoted to spoilage by bacteria & yeasts & its control. Recent developments in academic research into spoilage microorganisms are balanced by specialist coverage of laboratory methods. Brewing Microbiology serves both as a reference book & a laboratory manual & is of value to technical brewers who must keep abreast of current developments as well as quality controllers & laboratory research workers in the brewing & related food & beverage industries.