Biotechnology Applications in Beverage Production
Beverage production is among the oldest, though quantitatively most significant, applications of biotechnology methods, based on the use of microorganisms and enzymes. Manufacturing processes employed in beverage production, origi nally typically empiric
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ELSEVIER APPLIED FOOD SCIENCE SERIES
BIOTECHNOLOGY APPLICATIONS IN BEVERAGE PRODUCTION
Edited by
C. CANTARELLI Department of Food Science and Technology and Microbiology, University of Milan, Italy and
G. LANZARINI Department of Industrial Chemistry and Materials, University of Bologna, Italy
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1989 ELSEVIER SCIENCE PUBLISHERS LTD Softcover reprint of the hardcover 1st edition 1989 British Libnry CatalogaiDg in Publcation Data Biotechnology applications in beverage production. 1. Drinks. Manufacture. Applications of biotechnology I. Cantarelli, C. (Corrado) II. Lanzarini, G. 663 ISBN-13: 978-94-010-6992-2
e-ISBN-13: 978-94-009-1113-0
DOl: 10.1007/978-94-009-1113-0 Libnry of Congress Cataloging.in.PublcatioD Data Biotechnology applications in beverage production. Bibliography: p. Includes index. 1. Beverages--Congresses. 2. Biotechnology-Industrial applications--Congresses. I. Cantarelli, C. (Corrado) II. Lanzarini, G. TP501.B56 1989 663 88-33620 No responsibility is assumed by the publisher for any injury and/or damage to persons or property as a matter of products liability, negligence or otherwise, or from any use or operation of any methods, products, instructions or ideas contained in the material herein. Special regulations for readers in the USA This publication has been registered with the Copyright Clearance Center Inc. (Ccq, Salem, Massachusetts. Information can be obtained from the CCC about conditions under which photocopies of parts of this publication may be made in the USA. All other copyright questions, including photocopying outside the USA, should be referred to the publisher. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without prior written permission of the publisher.
PREFACE
Beverage production is among the oldest, though quantitatively most significant, applications of biotechnology methods, based on the use of microorganisms and enzymes. Manufacturing processes employed in beverage production, originally typically empirical, have become a sector of growing economic importance in the food industry. Pasteur's work represented the starting point for technological evolution in this field, and over the last hundred years progress in scientifically based research has been intense. This scientific and technological evolution is the direct result of the encounter between various disciplines (chemistry, biology, engineering, etc.). Beverage production now exploits all the various features of first and second-generation biotechnology: screening and selective improvement of microorganisms; their mutations; their use in genetic engine
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