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One way of achieving this reliably would be to introduce a heating step. Following an outbreak of salmonellosis in the UK associ ...

Authentic lactic-fermented fish products have to include as an ingre- dient an exogenous source of fermentable carbohydrate. Con ...

moisture reduction by sun-drying for a short period. Lactic fermentation is then initiated by addition of carbohydrate. This is ...

and after tasting British ale in the 4th century the Emperor Julian was compelled to pen a little poem: Who made you and from wh ...

energy reserves it contains for the growing barley plant. To encouraged this, maltsters sometimes add gibberellins, plant growth ...

Proteinases solubilize malt proteins and supply yeast nutrients so that about 35–40% of malt protein is solubilized during mashi ...

After mashing, sweet wort is boiled. This stops the degradative proc- esses by inactivating the malt enzymes. It also pasteurize ...

growth. Overall the yeast population increases about six-fold during fer- mentation.Thisyeastcanberecycled,usuallyafteranacidwas ...

Lager fermentations take longer due to the lower temperature. The name lager originates from the German word for store and descr ...

Brewing is quite a robust process microbiologically due to a combi- nation of factors such as low nutrient status, ethanol conte ...

polymeric material known as rope. Yeasts that are not used for the fermentation can cause hazes and off-odours and are known as ...

a semi-continuous basis; when acetification is nearly complete and acetic acid levels are typically around 10–14% w/v, a proport ...

There are a number of techniques for acetification which differ in the means by which the three interacting components, ethanol, ...

a false-bottomed vat. The acetifying stock is sprayed on to the surface of the packing material and trickles down against a coun ...

Submerged culture is very efficient and rapid, a semicontinuous run normally takes 24–48 h. It does however require far more car ...

quick vinegar generators appears to be less affected as their acetification rate may slow but rarely stops. This is probably due ...

substituted in the formulae, the result is higher than a specified value then this indicates that the product would be microbiol ...

popular type of tempeh is produced from soya beans and is also known as tempeh kedele. The process of tempeh production is outli ...

oligosporus, although otherRhizopusandMucorspecies are often iso- lated. Over two days incubation at ambient temperature (30–35 ...

toxoflavin (Figure 9.18). Since 1951, at least 1000 people are known to have died as a result of this intoxication and in 1988 t ...