9781910190616-1910190616-Brewing Microbiology: Current Research, Omics and Microbial Ecology

Brewing Microbiology: Current Research, Omics and Microbial Ecology

ISBN-13: 9781910190616
ISBN-10: 1910190616
Author: Charles W. Bamforth, Nicholas A. Bokulich
Publication date: 2017
Publisher: Caister Academic Press Limited
Format: Paperback 338 pages
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Book details

ISBN-13: 9781910190616
ISBN-10: 1910190616
Author: Charles W. Bamforth, Nicholas A. Bokulich
Publication date: 2017
Publisher: Caister Academic Press Limited
Format: Paperback 338 pages

Summary

Brewing Microbiology: Current Research, Omics and Microbial Ecology (ISBN-13: 9781910190616 and ISBN-10: 1910190616), written by authors Charles W. Bamforth, Nicholas A. Bokulich, was published by Caister Academic Press Limited in 2017. With an overall rating of 4.2 stars, it's a notable title among other Beer (Beverages & Wine) books. You can easily purchase or rent Brewing Microbiology: Current Research, Omics and Microbial Ecology (Paperback) from BooksRun, along with many other new and used Beer books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $0.3.

Description

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.

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