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Titlebook: Brewing Microbiology; Fergus G. Priest,Iain Campbell Book 2003Latest edition Springer Science+Business Media New York 2003 biochemistry.ch

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期刊全称Brewing Microbiology
影响因子2023Fergus G. Priest,Iain Campbell
视频videohttp://file.papertrans.cn/191/190712/190712.mp4
图书封面Titlebook: Brewing Microbiology;  Fergus G. Priest,Iain Campbell Book 2003Latest edition Springer Science+Business Media New York 2003 biochemistry.ch
影响因子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.
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The microbiota of barley and malt,recent years because it implies that the microorganisms belong to the plant kingdom, whereas only a few microalgae that may be present actually do. The term favored now is microbiota, because it indicates the presence of a range of different life forms. The microbiota of barley consists principally
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Gram-negative brewery bacteria,entury study. He was called upon to determine why French beer was inferior to German beer. He isolated a number of bacterial contaminants from French beer and malt wort and in 1876 published his famous book . (Studies of Beer, its Diseases and the Causes That Provoke Them. Procedures for Making it U
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Wild yeasts in brewing and distilling,of numerous reviews since their microbiological nature became understood. Ingledew & Casey (1982a, b) provided a comprehensive survey of culture media for detection and isolation of wild yeasts, which they defined as ‘yeasts not playing a significant part in a normal fermentation.’ In the reviews of
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Rapid detection and identification of microbial spoilage,ults, or rapid in that more tests can be performed in the same amount of time. Speed and accuracy are important, as are precision and specificity. False negatives lead to product recalls and consequent economic losses and loss of ‘brand equity,’ whereas false positives lead to unnecessary and costly
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