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Brewing Microbiology
Managing Microbes, Ensuring Quality and Valorising Waste
- 2nd Edition - December 1, 2024
- Editor: Annie Hill
- Language: English
- Hardback ISBN:9 7 8 - 0 - 3 2 3 - 9 9 6 0 6 - 8
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 9 6 0 7 - 5
Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste, Second Edition covers micro-organisms of significance to the brewing industry, including the most… Read more
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Request a sales quoteBrewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste, Second Edition covers micro-organisms of significance to the brewing industry, including the most recent threats to beer quality and stability that have emerged. Reflecting the significant surge in production of no- and low-alcohol (NOLO) beers and Hard Seltzers since the publication of the 1st edition, and the lack of information available on the increased microbiological risk associated with these beverages – and how to control them, a new chapter "Maintaining microbiological quality control in Hard Seltzers and NOLO beverages" provides best practices in ensuring safe and effective management in production and stability. Sustainability and the environment have been at the forefront of brewers strategic thinking for many years. The first edition of Brewing Microbiology included coverage of anaerobic treatments of brewery waste and waste-water treatment. This section has been expanded to cover recent innovations in the valorization of brewery waste streams, such as biotransformation of brewers spent grains.
- Provides a fully revised and updated resource, including the latest developments in brewing microbiology and its role in quality and safety assurance
- Discusses the microbes that are essential for successful beer production and processing
- Covers spoilage bacteria, yeasts, sensory quality and microbiological waste management
- Focuses on developments in industry and academia, bringing together leading experts in the field
Microbiologists in the food and beverage industries, specifically the brewing industry, technical personnel in brewing organisations and academics with a research interest in the field, Students in brewing courses
Part One Yeast: properties and management (Rewritten Chapter)
1. Yeast: an overview
1.1 Yeast species/strains used in brewing and distilling
1.2 Yeast cell structure
1.3 Comparison of lager and ale yeast
1.4 Flocculation
References
2 Yeast quality assessment, management and culture maintenance
2.1 Introduction
2.2 Objectives of wort fermentation
2.3 Brewer’s yeast species
2.4 Yeast management
2.5 Storage of yeast stock cultures between propagations
2.6 Preservation of yeast strains
2.7 Yeast propagation
2.8 Yeast collection
2.9 Yeast storage
2.10 Yeast washing
2.11 Yeast stress
2.12 Dried yeast
2.13 Conclusions Acknowledgments
References
3 Modelling yeast growth and metabolism for optimum performance
3.1 Introduction
3.2 Parameters influencing yeast growth and fermentation of barley malt
3.3 Modelling: techniques and applications
3.4 Advanced fermentation techniques
3.5 Future trends and sources for further information
3.6 Closing remarks
References
4 Advances in metabolic engineering of yeasts
4.1 Introduction
4.2 Metabolic engineering
4.3 Tools for metabolic engineering
4.4 Strategies for metabolic engineering
4.5 Brewing yeast genetics
4.6 Targets for engineering of brewing yeast
4.7 Future perspective (biotransformation of hops)
4.8 Additional sources of further information
References
5 Yeast identification and characterization
5.1 Biodiversty and characterization of yeast species and strains from a brewing environment
5.2 Microbiological, physiological, identification, and typing methods
5.3 Brewing yeast cell count/viability/vitality methods
5.4 Monitoring yeast and fermentation
References
Part Two Spoilage bacteria and other contaminants
6 Toxigenic fungi and mycotoxins in the barley-to-beer chain
6.1 Introduction
6.2 Barley malt: a key raw material in brewing
6.3 Evolution of fungi in the barley–malt ecosystem
6.4 Impacts of barley-associated fungi on malt quality
6.5 Aspergillus, Penicillium and Fusarium mycotoxins
6.6 Fate of mycotoxins in the barley-to-beer chain
6.7 Regulation of mycotoxins in Europe
6.8 Emerging mycotoxin issues
6.9 Preventive actions Contents
6.10 Future trends
6.11 Sources of further information and advice
References
7 Gram-positive spoilage bacteria in brewing
7.1 Introduction
7.2 Beer-spoilage LAB
7.3 Hop resistance mechanisms in beer-spoilage LAB
7.4 Subculture and preservation methods of beer-spoilage LAB
7.5 Other Gram-positive bacteria in brewing
7.6 Concluding remarks
References
8 Gram-negative spoilage bacteria in brewing (now with new author)
8.1 Introduction: Gram-negative bacteria in brewing
8.2 Acetic acid bacteria
8.3 Zymomonas
8.4 Brewery-related Enterobacteriaceae
8.5 Conclusion
8.6 Further reading Acknowledgements
References
9 Strictly anaerobic beer-spoilage bacteria
9.1 Introduction
9.2 The types of strictly anaerobic beer-spoilage bacteria
9.3 Occurrence in artificial and natural environments
9.4 Appearance of cells and laboratory cultures
9.5 General physiology and metabolism
9.6 Growth and effects in beer
9.7 Management of contaminations
9.8 Future outlook and research needs
9.9 Sources of further information and advice
References
Part Three Reducing microbial spoilage: design and technology
10 Hygienic design and Cleaning-In-Place (CIP) systems in breweries
10.1 Introduction
10.2 Brewery contamination
10.3 The main principles of hygienic design as applied in the brewery
10.4 An overview of CIP systems used in the brewery
10.5 Conclusions
10.6 Future trends
10.7 Sources of further information and advice
References
11 Reducing microbial spoilage of beer using filtration
11.1 Introduction
11.2 Filtration technologies in brewing
11.3 Filter aid filtration
11.4 Crossflow microfiltration
11.5 Sterile filtration
11.6 Improving filtration performance
11.7 Future trends (update to include NOLO beverages)
11.8 Sources of further information and advice 250
References
12 Reducing microbial spoilage of beer using pasteurisation
12.1 Introduction
12.2 History
12.3 Principles of pasteurisation
12.4 D value, z value, P value, process time, Pasteurisation Units and L value
12.5 Spoilage hurdles
12.6 Microorganism heat resistance
12.7 Tunnel pasteurisation
12.8 Flash pasteurisation
12.9 Flavour change
12.10 Good practice and quality control
12.11 Future trends (update to include NOLO beverages)
12.12 Sources of further information and advice
References
New chapter: Maintaining microbiological quality control in Hard Seltzers and NOLO beverages To include biopreservation
13 Traditional methods of detection and identification of brewery spoilage organisms
13.1 Detection of brewery spoilage organisms
13.2 Identification of brewing spoilage organisms
13.3 Summary
References
14 Rapid detection and identification of spoilage bacteria in beer
14.1 Introduction
14.2 Hygiene tests (ATP bioluminescence, oxidoreductase)
14.3 Direct epifluorescence filter technique
14.4 Antibody-direct epifluorescent filter technique
14.5 Oligonucleotide-direct epifluorescent filter technique
14.6 In situ hybridization detection systems
14.7 Polymerase chain reaction
14.8 MALDI-TOF mass spectroscopy
14.9 Conclusions
References
15 Beer packaging: microbiological hazards and considerations
15.1 Introduction
15.2 Microbiological hazards in the filling hall
15.3 Biofilm growth in the packaging hall
15.4 Minimization of risks
15.5 Future trends (update to include NOLO beverages) Further reading
16 Assuring the microbiological quality of draught beer
16.1 Introduction
16.2 Draught beer quality
16.3 Microbiology of draught beer
16.4 Managing the microbiological risk (update to include NOLO beverages)
16.5 Innovation
References
Part Four Impact of microbiology on sensory quality
17 Impact of yeast and bacteria on beer appearance and flavour
17.1 Introduction
17.2 Impact of yeast on beer appearance
17.3 Impact of yeast on beer flavour
17.4 Impact of bacteria on beer appearance and flavour
17.5 Future trends
17.6 Further information
References
18 Sensory analysis as a tool for beer quality assessment with an emphasis on its use for microbial control in the brewery
18.1 Introduction
18.2 Part 1: microbes, flavors, off-flavors, and taints in brewing
18.3 The microbiology of "atypical flavor" production in brewing— an overview
18.4 Specialty beer production and processes
18.5 Conclusion—part 1
18.6 Part 2: sensory evaluation
18.7 Gathering data for sensory evaluation
18.8 Sensory training
18.9 Conclusion—part 2
References
Part Five The recycling and valorisation of brewing residues (new section title)
19 Anaerobic treatment of brewery wastes
19.1 Introduction
19.2 Key factors affecting the anaerobic digestion process
19.3 Factors affecting the application of anaerobic digestion in waste treatment
19.4 Anaerobic treatment of brewery wastes
19.5 Conclusion and perspectives
References
New chapter: Biotransformation of brewers spent grains (author tbc)
20 Water treatment and reuse in breweries
20.1 Introduction
20.2 Production and composition of brewery wastewater
20.3 Pretreatment of brewery wastewater
20.4 Advanced treatment of brewery wastewater
20.5 Challenges and future prospects
20.6 Conclusions
References
1. Yeast: an overview
1.1 Yeast species/strains used in brewing and distilling
1.2 Yeast cell structure
1.3 Comparison of lager and ale yeast
1.4 Flocculation
References
2 Yeast quality assessment, management and culture maintenance
2.1 Introduction
2.2 Objectives of wort fermentation
2.3 Brewer’s yeast species
2.4 Yeast management
2.5 Storage of yeast stock cultures between propagations
2.6 Preservation of yeast strains
2.7 Yeast propagation
2.8 Yeast collection
2.9 Yeast storage
2.10 Yeast washing
2.11 Yeast stress
2.12 Dried yeast
2.13 Conclusions Acknowledgments
References
3 Modelling yeast growth and metabolism for optimum performance
3.1 Introduction
3.2 Parameters influencing yeast growth and fermentation of barley malt
3.3 Modelling: techniques and applications
3.4 Advanced fermentation techniques
3.5 Future trends and sources for further information
3.6 Closing remarks
References
4 Advances in metabolic engineering of yeasts
4.1 Introduction
4.2 Metabolic engineering
4.3 Tools for metabolic engineering
4.4 Strategies for metabolic engineering
4.5 Brewing yeast genetics
4.6 Targets for engineering of brewing yeast
4.7 Future perspective (biotransformation of hops)
4.8 Additional sources of further information
References
5 Yeast identification and characterization
5.1 Biodiversty and characterization of yeast species and strains from a brewing environment
5.2 Microbiological, physiological, identification, and typing methods
5.3 Brewing yeast cell count/viability/vitality methods
5.4 Monitoring yeast and fermentation
References
Part Two Spoilage bacteria and other contaminants
6 Toxigenic fungi and mycotoxins in the barley-to-beer chain
6.1 Introduction
6.2 Barley malt: a key raw material in brewing
6.3 Evolution of fungi in the barley–malt ecosystem
6.4 Impacts of barley-associated fungi on malt quality
6.5 Aspergillus, Penicillium and Fusarium mycotoxins
6.6 Fate of mycotoxins in the barley-to-beer chain
6.7 Regulation of mycotoxins in Europe
6.8 Emerging mycotoxin issues
6.9 Preventive actions Contents
6.10 Future trends
6.11 Sources of further information and advice
References
7 Gram-positive spoilage bacteria in brewing
7.1 Introduction
7.2 Beer-spoilage LAB
7.3 Hop resistance mechanisms in beer-spoilage LAB
7.4 Subculture and preservation methods of beer-spoilage LAB
7.5 Other Gram-positive bacteria in brewing
7.6 Concluding remarks
References
8 Gram-negative spoilage bacteria in brewing (now with new author)
8.1 Introduction: Gram-negative bacteria in brewing
8.2 Acetic acid bacteria
8.3 Zymomonas
8.4 Brewery-related Enterobacteriaceae
8.5 Conclusion
8.6 Further reading Acknowledgements
References
9 Strictly anaerobic beer-spoilage bacteria
9.1 Introduction
9.2 The types of strictly anaerobic beer-spoilage bacteria
9.3 Occurrence in artificial and natural environments
9.4 Appearance of cells and laboratory cultures
9.5 General physiology and metabolism
9.6 Growth and effects in beer
9.7 Management of contaminations
9.8 Future outlook and research needs
9.9 Sources of further information and advice
References
Part Three Reducing microbial spoilage: design and technology
10 Hygienic design and Cleaning-In-Place (CIP) systems in breweries
10.1 Introduction
10.2 Brewery contamination
10.3 The main principles of hygienic design as applied in the brewery
10.4 An overview of CIP systems used in the brewery
10.5 Conclusions
10.6 Future trends
10.7 Sources of further information and advice
References
11 Reducing microbial spoilage of beer using filtration
11.1 Introduction
11.2 Filtration technologies in brewing
11.3 Filter aid filtration
11.4 Crossflow microfiltration
11.5 Sterile filtration
11.6 Improving filtration performance
11.7 Future trends (update to include NOLO beverages)
11.8 Sources of further information and advice 250
References
12 Reducing microbial spoilage of beer using pasteurisation
12.1 Introduction
12.2 History
12.3 Principles of pasteurisation
12.4 D value, z value, P value, process time, Pasteurisation Units and L value
12.5 Spoilage hurdles
12.6 Microorganism heat resistance
12.7 Tunnel pasteurisation
12.8 Flash pasteurisation
12.9 Flavour change
12.10 Good practice and quality control
12.11 Future trends (update to include NOLO beverages)
12.12 Sources of further information and advice
References
New chapter: Maintaining microbiological quality control in Hard Seltzers and NOLO beverages To include biopreservation
13 Traditional methods of detection and identification of brewery spoilage organisms
13.1 Detection of brewery spoilage organisms
13.2 Identification of brewing spoilage organisms
13.3 Summary
References
14 Rapid detection and identification of spoilage bacteria in beer
14.1 Introduction
14.2 Hygiene tests (ATP bioluminescence, oxidoreductase)
14.3 Direct epifluorescence filter technique
14.4 Antibody-direct epifluorescent filter technique
14.5 Oligonucleotide-direct epifluorescent filter technique
14.6 In situ hybridization detection systems
14.7 Polymerase chain reaction
14.8 MALDI-TOF mass spectroscopy
14.9 Conclusions
References
15 Beer packaging: microbiological hazards and considerations
15.1 Introduction
15.2 Microbiological hazards in the filling hall
15.3 Biofilm growth in the packaging hall
15.4 Minimization of risks
15.5 Future trends (update to include NOLO beverages) Further reading
16 Assuring the microbiological quality of draught beer
16.1 Introduction
16.2 Draught beer quality
16.3 Microbiology of draught beer
16.4 Managing the microbiological risk (update to include NOLO beverages)
16.5 Innovation
References
Part Four Impact of microbiology on sensory quality
17 Impact of yeast and bacteria on beer appearance and flavour
17.1 Introduction
17.2 Impact of yeast on beer appearance
17.3 Impact of yeast on beer flavour
17.4 Impact of bacteria on beer appearance and flavour
17.5 Future trends
17.6 Further information
References
18 Sensory analysis as a tool for beer quality assessment with an emphasis on its use for microbial control in the brewery
18.1 Introduction
18.2 Part 1: microbes, flavors, off-flavors, and taints in brewing
18.3 The microbiology of "atypical flavor" production in brewing— an overview
18.4 Specialty beer production and processes
18.5 Conclusion—part 1
18.6 Part 2: sensory evaluation
18.7 Gathering data for sensory evaluation
18.8 Sensory training
18.9 Conclusion—part 2
References
Part Five The recycling and valorisation of brewing residues (new section title)
19 Anaerobic treatment of brewery wastes
19.1 Introduction
19.2 Key factors affecting the anaerobic digestion process
19.3 Factors affecting the application of anaerobic digestion in waste treatment
19.4 Anaerobic treatment of brewery wastes
19.5 Conclusion and perspectives
References
New chapter: Biotransformation of brewers spent grains (author tbc)
20 Water treatment and reuse in breweries
20.1 Introduction
20.2 Production and composition of brewery wastewater
20.3 Pretreatment of brewery wastewater
20.4 Advanced treatment of brewery wastewater
20.5 Challenges and future prospects
20.6 Conclusions
References
- No. of pages: 464
- Language: English
- Edition: 2
- Published: December 1, 2024
- Imprint: Woodhead Publishing
- Hardback ISBN: 9780323996068
- eBook ISBN: 9780323996075
AH
Annie Hill
Dr Annie E. Hill is Associate Professor and Programme Director for the MSc/Postgraduate Diploma in Brewing & Distilling by Distance Learning at the International Centre for Brewing & Distilling at Heriot-Watt University, Edinburgh. Research interests currently involve distilled spirits production with a focus on microbiological aspects including fermentation and distillery microflora. Within teaching, Annie is Course Director for a range of Undergraduate and Postgraduate programmes covering microbiology, biochemistry and industrial practice, and has supervised over 170 MSc projects.
Annie regularly reviews articles within brewing/distilling microbiology for the Institute of Brewing and Distilling, the American Society of Brewing Chemists, Foods, Fermentation, Food Control, and Critical Reviews in Biotechnology, and is an Editorial Board Member for the American Society of Brewing Chemists and Journal of Distilling Science. She is the editor of Brewing Microbiology and co-editor of Distilled Spirits.
Affiliations and expertise
Associate Professor, International Centre for Brewing and Distilling, Heriot-Watt University, UK