Brewing Microbiology

1. Front Matter

   Pages i-xii

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2. Microbiological aspects of brewing

   • Iain Campbell

   Pages 1-17

3. Biochemistry and physiology of yeast growth

   • J. Colin Slaughter

   Pages 19-66

4. Yeast genetics

   • John R. M. Hammond

   Pages 67-112

5. The microbiota of barley and malt

   • Brian Flannigan

   Pages 113-180

6. Gram-positive brewery bacteria

   • Fergus G. Priest

   Pages 181-217

7. Gram-negative brewery bacteria

   • Hennie J. J. Van Vuuren, Fergus G. Priest

   Pages 219-245

8. Wild yeasts in brewing and distilling

   • Iain Campbell

   Pages 247-266

9. Rapid detection and identification of microbial spoilage

   • Inge Russell, Robert Stewart

   Pages 267-304

10. Rapid identification of microorganisms

    • Fergus G. Priest

    Pages 305-328

11. Microbiology and sanitation in U.S. microbreweries

    • Michael J. Lewis

    Pages 329-335

12. Cleaning and disinfection in the brewing industry

    • Manjit Singh, Jackie Fisher

    Pages 337-366

13. Microbiological methods in brewing analysis

    • Iain Campbell

    Pages 367-392

14. Back Matter

    Pages 393-399

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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.

• biochemistry
• chemistry
• genetics
• microbiology
• microorganism
• physiology

• International Centre for Brewing and Distilling, Heriot-Watt University, Edinburgh, UK

  Fergus G. Priest, Iain Campbell

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