Brewing Microbiology

Part I Yeast: Properties and management 1. Brewing yeasts: An overview 2. Yeast quality assessment, management and culture maintenance 3. Modelling yeast growth and metabolism for optimum performance 4. Advances in metabolic engineering of yeasts 5. Yeast identification and characterization Part II Spoilage bacteria and other contaminants 6. Toxigenic fungi and mycotoxins in the barley-to-beer chain 7. Gram-positive spoilage bacteria in brewing 8. Gram-negative spoilage bacteria in brewing 9. Strictly anaerobic beer-spoilage bacteria Part III Reducing microbial spoilage: Design and technology 10. Hygienic design and cleaning-in-place (CIP) systems in breweries 11. Reducing microbial spoilage of beer using filtration 12. Reducing microbial spoilage of beer using pasteurisation 13. Maintaining microbiological quality control in Hard Seltzers and NOLO beverages To include biopreservation 14. Traditional methods of detection and identification of brewery spoilage organisms 15. Rapid detection and identification of spoilage bacteria in beer 16. Beer packaging: Microbiological-hazards and considerations 17. Draught beer: Hygiene, microbiology and quality Part IV Impact of microbiology on sensory quality 18. Biotransformation of wort components for appearance, flavour and health 19. Exploration of beer flavour and sensory analysis as a tool for microbial quality control in the brewery Part V The recycling and valorisation of brewing residues 20. Anaerobic treatment of brewery wastes 21. Water treatment and reuse in breweries

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• Tecnologia dos alimentos e bebidas

Yeast; beer spoilage; quality control; sustainable brewing; waste valorisation