Colour atlas and handbook of beverage biology

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The Colour Atlas and Handbook of Beverage Biology serves as a vital reference for beverage biologists, featuring numerous color plates, microscopic images, and illustrations to differentiate key beverage organisms. It allows for the clear identification of various germs through detailed descriptions of physiological and biochemical properties, as well as growth characteristics. This updated volume combines two successful German editions, reflecting the latest taxonomic findings and international requirements. It includes comprehensive detection methods for relevant microorganisms in beverages, based on current scientific research. The book aims to equip professionals with tools to assess the hygienic and microbiological conditions of their operations, enabling them to take necessary actions. It begins with general microbiological tests, then delves into the microbiology of breweries and wineries, and also covers fruit juice and lemonade production, water and plant hygiene, and the dairy industry, along with associated flora. The annex features modern detection methods, biological operational control techniques, and processes for eliminating spoilage organisms. A comprehensive index enhances usability for beverage biologists.