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Microbiology of beer

49.99 €
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Microbiology of beer
49.99 €
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This unique publication, based on the latest advances in the biochemistry and microbiology of brewing, describes the factors that cause microbiological risks in the beer production process and provides specific recommendations for monitoring and ensuring the quality of the final product. The authors examine in detail the types and properties of yeast and the influence of barley and malt microbiota on fermentation processes. Considerable attention is paid to the description and classification of bacteria that are the main contraindicators of beer. Separate sections are devoted to the methods of microbiological analysis, as well as cleaning and disinfection in the brewing industry. The publication successfully combines the features of a reference book, a scientific monograph and a practical guide, and therefore can be used by quality specialists and laboratory staff not only at breweries, but also in other sectors of the beverage industry, including suppliers of raw materials and equipment.
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