Brewing Microbiology or Vegetarians and Vegans in America Today

Brewing Microbiology

Author: Fergus G Priest

The microbiology of brewing is a diverse subject covering both the production of beer and its stability to spoilage. The second edition of this extremely successful book provides in depth coverage of all aspects of brewing microbiology. It gives descriptions of the physiology and biochemistry of Saccharomyces cerevisiae, with emphasis on brewery fermentation, together with a review of genetic modification of yeast in the context of flavour manipulation, flocculation and the production of low-carbohydrate beers. Much of the book is devoted to spoilage by bacteria and yeasts and its control. Recent developments in academic research into spoilage microorganisms are balanced by specialist coverage of laboratory methods. Brewing Microbiology serves both as reference book and laboratory manual and is of value to technical brewers who must keep abreast of current developments, as well as to quality controllers and laboratory research workers in the brewing and related food beverage and beverage industries.

Table of Contents:

	List of contributors
	Preface
1	Systematics of yeasts	1
2	The biochemistry and physiology of yeast growth	13
3	Yeast genetics	43
4	The microflora of barley and malt	83
5	Gram-positive brewery bacteria	127
6	Gram-negative spoilage bacteria	163
7	Wild yeasts in brewing and distilling	193
8	Rapid detection of microbial spoilage	209
9	Methods for the rapid identification of microorganisms	237
10	Cleaning and disinfection in the brewing industry	271
	Index	301

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Vegetarians and Vegans in America Today

Author: Karen Iacobbo

Vegetarianism is not a diet trend, or the flavor of the month. Instead, it is a philosophy and practice with roots in antiquity. Vegetarianism has existed for centuries in much of the world as a social movement and subculture. In the United States, this subculture has existed for more than 200 years. In this book, the Iacobbos bring this thriving subculture to life. By examining its businesses, organizations, events, scholarship, and influence on the arts, and by interviewing dozens of vegetarians and vegans, the authors reveal a subculture whose members hold a variety of perspectives on everything from animal rights to advocacy, politics, and religion.