Titlebook: Brewing Microbiology; Fergus G. Priest,Iain Campbell Book 2003Latest edition Springer Science+Business Media New York 2003 biochemistry.ch

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Yeast genetics,and equipment were responsible for the often unpredictable fermentation that took place. More recently, strains have been selected on the basis of their fermentation behavior and the availability of pure cultures has led to marked improvements in the reproducibility of fermentations and beer quality.

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https://doi.org/10.1007/978-3-030-98171-6and equipment were responsible for the often unpredictable fermentation that took place. More recently, strains have been selected on the basis of their fermentation behavior and the availability of pure cultures has led to marked improvements in the reproducibility of fermentations and beer quality.

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Kenneth W. Angermeier,Jay P. CiezkiThe standard methods for microbiological analyses in brewing and related industries are described in . (Continental Europe) (Kennedy, 2001), . (Britain, Ireland and British Commonwealth countries) (Baker, 1991) and the . (North and South America) (Thorn, 1992).

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Microbiological aspects of brewing,Not only are there microbiological aspects of brewing, one could argue that the science of microbiology developed from brewing. Louis Pasteur’s assistance with a problem of beer spoilage was an important stage in the development of modern microbiology.

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https://doi.org/10.1007/978-1-4419-9250-5biochemistry; chemistry; genetics; microbiology; microorganism; physiology