麦芽和酿造的微生物学。
The microbiology of malting and brewing.
机构信息
Department of Food Science and Technology, University of California, Davis, California, USA.
出版信息
Microbiol Mol Biol Rev. 2013 Jun;77(2):157-72. doi: 10.1128/MMBR.00060-12.
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.
摘要
酿造啤酒涉及从原材料生产和麦芽制作到包装稳定性的各个阶段的微生物活动。这些活动大多数都是可取的，因为啤酒是传统食品发酵的结果，但其他活动则对最终产品的质量构成威胁，必须通过精心管理、麦芽制造者和酿酒师的日常工作来积极控制。本文综述了与酿造酵母生物学、发酵管理以及啤酒和酿造微生物生态学相关的最新知识。
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