Introduction to brewing microbiology
It is an exciting time to be a microbiologist! Now that we are in the postgenome era, we have more answers within reach than ever before. More knowledge brings the realization of how much we still have to learn but also the tools to help alleviate risks, solve problems, and manipulate microbes to improve and develop new products and processes.
Central to brewing is of course a microbiological process and as such a brewing microbiologist needs to understand production strain(s), in terms of flavor and aroma profile, physical stability, handling, and conditions required for optimal fermentation. An appreciation of the vulnerability of the process and product to contamination is also required to ensure quality ...
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