Eleven contributions describe the physiological responses of yeast to the brewing process, the taxonomy and typing of brewing yeasts, the cell biology of yeast stress during brewing, techniques for genetic manipulation, and the evolutionary processes that shaped the genome and phenome of three yeast species. Other topics include the microbial ecology of traditional beer fermentations, fungal contamination in barley and malt, and detection of beer spoilage lactic acid bacteria, Gram-negative bacteria, and spoilage yeasts. Distributed in the US by Book Systems Plus. Annotation 2017 Ringgold, Inc., Portland, OR (protoview.com)
