Brewing Microbiology
During the latter part of the last century and the early years of this century, the microbiology of beer and the brewing process played a central role in the development of modern microbiology. An important advance was Hansen's development of pure culture
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Brewing Microbiology Second edition
Edited by
F.G. Priest and I. Campbell International Centre for Brewing and Distilling Heriot-Watt University Edinburgh, UK
Springer-Science+Business Media, B.V.
Published by Chapman & Hall, 2-6 Boundary Row, London SE18HN, UK
ISBN 978-1-4757-4681-5
ISBN 978-1-4757-4679-2 (eBook)
DOI 10.1007/978-1-4757-4679-2
First edition 1987 Second edition 1996 © 1996 Springer Science+Business Media Dordrecht Originally published by Chapman & Hall in 1996. Softcover reprint of the hardcover 1st edition 1996
Typeset in 10/12 Palatino by WestKey Ltd, Falmouth, Cornwall Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the UK Copyright Designs and Patents Act, 1988, this publication may not be reproduced, stored, or transmitted, in any form or by any means, without the prior permission in writing of the publishers, or in the case of reprographic reproduction only in accordance with the terms of the licences issued by the Copyright Licensing Agency in the UK, or in accordance with the terms of licences issued by the appropriate Reproduction Rights Organization outside the UK. Enquiries concerning reproduction outside the terms stated here should be sent to the publishers at the London address printed on this page. The publisher makes no representation, express or implied, with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or liability for any errors otomissions that maybe made. A catalogue record for this book is available from the British Library Library of Congress Catalog Card Number: 95-70016
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Contents List of contributors Preface
1 Systematics of yeasts 1. Campbell 1.1 Classification of yeasts 1.2 Nomenclature of yeasts 1.3 Properties for identification of yeasts References 2 The biochemistry and physiology of yeast growth T.W. Young 2.1 Introduction 2.2 Yeast nutrition 2.3 Yeast metabolism 2.4 Yeast propagation 2.5 Brewery fermentation References 3 Yeast genetics J.R.M. Hammond 3.1 Introduction 3.2 Genetic features of Saccharomyces cerevisiae 3.3 The need for new brewing yeasts 3.4 Genetic techniques and their application to the analysis and development of brewing yeast strains 3.5 The commercial use of genetically modified brewing yeasts 3.6 Conclusions Acknowledgements References
ix x
1 1 7 9 10 13 13 14 15 28 34 40 43 43 44 48 50 73 74 75 75
Contents
VI
4 The microflora of barley and malt B. Flannigan 4.1 The microflora of barley 4.2 The microflora of malt 4.3 Effects of microorganisms on malting 4.4 Effects of the microflora on beer and distilled spirit 4.5 Health hazards 4.6 Assessment of mould contamination References
107 111 119 120
5 Gram-positive brewery bacteria
127
F.G. Priest
5.1 5.2 5.3 5.4 5.5 5.6 5.7 5.8 5.9 5.10
Introduction Lactic acid bacteria
Lactobacill us Pediococcus Leuco
