Дрожжи для пивоварения: биология, разнообразие и инновации

For most of brewing history, the yeast question was settled. Saccharomyces cerevisiae made ales, Saccharomyces pastorianus made lagers, and the biological toolkit stayed essentially unchanged for over a century. That era is over. The discovery of Saccharomyces eubayanus in Patagonian forests resolved a hundred-year mystery about the origin of lager yeast. Species once confined to wine and food science labs, including Torulaspora delbrueckii, Lachancea thermotolerans, and Pichia kluyveri, are now appearing in commercial beer for the first time. Brettanomyces has broken free of Belgian lambic tradition to find new roles in craft brewing worldwide. Meanwhile, the explosive growth of the non-alcoholic beer market is creating demand for yeasts that can produce flavor without producing ethanol. The science behind these developments is substantial and growing fast, but it remains scattered across journals of food science, applied microbiology, yeast genetics, and fermentation technology. No single volume has integrated the biology of these organisms with the practical tools needed to deploy them in a production environment. Brewing Yeasts: Biology, Diversity, and Innovation fills that gap. Organized in four parts across 18 chapters and nearly 450 pages, the book covers: Written for graduate students and researchers in brewing science, fermentation biology, and food microbiology, as well as professionals in brewery R&D, quality assurance, and innovation roles. Technically minded brewers who want to understand their organisms at a level deeper than style guidelines and pitch rate calculators will also find a comprehensive and rigorous resource here. The text assumes familiarity with basic microbiology and biochemistry but introduces yeast genetics and genomics concepts as needed throughout. About the AuthorLuis H. Reyes is an associate professor in the Department of Chemical and Food Engineering at Universidad de los Andes in Bogotá, Colombia. His research spans yeast biology, fermentation science, and bioprocess engineering.