Brewing Microbiology by Iain Campbell

Brewing Microbiology by Iain Campbell

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. lain Campbell has also revised the systematics of culture and wild yeasts in Chapter 7. The other major technical change since the last edition of this book is the introduction of molecular characterization and detection of microor­ ganisms based largely, but not exclusively, on the polymerase chain reac­ tion (PCR) for amplification of specific DNA fragments.

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ISBN 13	9780306472886
ISBN 10	0306472880
Titel	Brewing Microbiology
Autor	Iain Campbell
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Bindungsart	Hardback
Verlag	Springer Science+Business Media
Erscheinungsjahr	2002-11-30
Seitenanzahl	399
Hinweis auf dem Einband	Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
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