Metadata only
Date
2013-06Type
- Journal Article
ETH Bibliography
no
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Abstract
Brewing beer involves microbial activity at every stage, from raw material production and malting to stability in the package. Most of these activities are desirable, as beer is the result of a traditional food fermentation, but others represent threats to the quality of the final product and must be controlled actively through careful management, the daily task of maltsters and brewers globally. This review collates current knowledge relevant to the biology of brewing yeast, fermentation management, and the microbial ecology of beer and brewing. Show more
Publication status
publishedExternal links
Journal / series
Microbiology and Molecular Biology ReviewsVolume
Pages / Article No.
Publisher
American Society for MicrobiologyOrganisational unit
09714 - Bokulich, Nicholas / Bokulich, Nicholas
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ETH Bibliography
no
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