Beer brewing microorganisms

Beverly, M. B. Basile, F. Voorhees, K. J. Fatty acid analysis of beer spoiling microorganisms using pyrolysis mass spectrometry. J. Am. Soc. Brewing Chemists 1997, 55,79-82. 

Tsuchiya, Y., Ogawa, M., Nakakita, Y, Nara, Y, Kaneda, H., Watari, J., et al. (2007). Identification of beer-spoilage microorganisms using the loop-mediated isothermal amplification method. Journal of the American Society of Brewing Chemists, 65, 77-80. 

Rainbow, C. (1981) Beer spoilage microorganisms. In Brewing Science, vol. 2. (ed Pollock, J.R.A.) Academic Press, London, pp. 491-544. 

The brewing industry uses yeast microorganisms to convert glucose to ethanol for wine and beer. The baking industry uses the carbon dioxide produced to make bread rise ... 

Franchi, M. A., Trihst, A. A. L., Christianini, M. (2013). High-pressnre homogenization a non-thermal process apphed for inactivation of spoilage microorganisms in beer. Journal of the Institute of Brewing, 119, 237-241. 

Due to a large number of steps in the brewing process and becanse of its batch-wise nature, an enormous amount of water is utilised in beer making itself, washing, cleaning and destruction of bacteria and other microorganisms from varions units after completion of each and every batch (van der Merwe Friend, 2002). Consequently, large volumes of brewery wastewater are produced. 

In continuous processes, the microorganisms are continuously supplied with new medium and the suspension of old medium and microbes is removed simultaneously by overflow. The overflow can be processed continuously. These techniques are used especially for the production of biomass protein and baker s yeast. A continuous process for brewing beer has been developed, and sewage treatment is also continuous. These processes have in common that the desired product is either the cells themselves (biomass, proteins) or a metabolic product which is con-... 

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