Titlebook: Brewing Microbiology; F. G. Priest,I. Campbell Book 19961st edition Springer Science+Business Media Dordrecht 1996 DNA.Fermentation.bacter

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Wild yeasts in brewing and distilling,tion’. In the review of wild yeasts in the earlier edition of this book (Campbell, 1987), it was considered more appropriate to use Gilliland’s (1967) definition ’yeasts not deliberately used and under full control’, which will be used again to indicate the accidental and haphazard nature of wild yeast infection.

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Methods for the rapid identification of microorganisms,ogists to mean the naming of an unknown culture against a developed taxonomic scheme. This activity provides a vital framework that allows microbiologists to recognize when they are working with the same microorganism and is thus fundamental to the pursuit of the science of microbiology.

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https://doi.org/10.1007/978-3-8350-9350-8 oxygen contents, and microbiological techniques have been improved, so ’new’ contaminants have been isolated from spoiled beers. These include the strictly anaerobic strains of . and . (see Chapter 6) but in general brewers are facing today the same bacterial contaminants as they did last century.

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Yeast genetics,and equipment were responsible for the often unpredictable fermentation which took place. More recently, strains have been selected on the basis of their fermentation behaviour and the availability of pure cultures has led to marked improvements in the reproducibility of fermentations and to beer quality.

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