Brewing Microbiology

  • Fergus G. Priest
  • Iain Campbell

Table of contents

  1. Front Matter
    Pages i-xii
  2. Iain Campbell
    Pages 1-17
  3. J. Colin Slaughter
    Pages 19-66
  4. John R. M. Hammond
    Pages 67-112
  5. Brian Flannigan
    Pages 113-180
  6. Fergus G. Priest
    Pages 181-217
  7. Hennie J. J. Van Vuuren, Fergus G. Priest
    Pages 219-245
  8. Iain Campbell
    Pages 247-266
  9. Inge Russell, Robert Stewart
    Pages 267-304
  10. Fergus G. Priest
    Pages 305-328
  11. Manjit Singh, Jackie Fisher
    Pages 337-366
  12. Iain Campbell
    Pages 367-392
  13. Back Matter
    Pages 393-399

About this book


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.


biochemistry chemistry genetics microbiology microorganism physiology

Editors and affiliations

  • Fergus G. Priest
    • 1
  • Iain Campbell
    • 1
  1. 1.International Centre for Brewing and DistillingHeriot-Watt UniversityEdinburghUK

Bibliographic information

  • DOI
  • Copyright Information Kluwer Academic/Plenum Publishers, New York 2003
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-1-4613-4858-0
  • Online ISBN 978-1-4419-9250-5
  • Buy this book on publisher's site