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Microbiol Mol Biol Rev. 2013 Jun;77(2):157-72. doi: 10.1128/MMBR.00060-12.

The microbiology of malting and brewing.

Author information

1
Department of Food Science and Technology, University of California, Davis, California, USA.

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.

PMID:
23699253
PMCID:
PMC3668669
DOI:
10.1128/MMBR.00060-12
[Indexed for MEDLINE]
Free PMC Article

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