Season 2 – Episode #6 Beer

The history of beer, innovations in yeast, and brewed beverage safety are the topics in this episode of Food Micro Minutes. Join the FMM Team as they dive into the wonderfully complex (yet straight-forward), happy and hoppy, world of beer!

Saccharomyces cerevisiae
by Jonathan Sogin
Download: Season 2 – Beer

Music from https://filmmusic.io
“Vivacity” by Kevin MacLeod (https://incompetech.com)
License: CC BY (http://creativecommons.org/licenses/by/4.0/)
Dark vs. light drinks: The influence of visual appearance on the consumer’s experience of beer
How to Talk about Beer like a Pro
Gallone B, Mertens S, Gordon JL, Maere S, Verstrepen KJ, Steensels J. Origins, evolution, domestication and diversity of Saccharomyces beer yeasts. Curr Opin Biotechnol. 2018;49:148-155. doi:10.1016/J.COPBIO.2017.08.005
Transfer of Fusarium mycotoxins from malt to boiled wort 
From malt to wheat beer: A comprehensive multi-toxin screening, transfer assessment and its influence on basic fermentation parameters
125th Anniversary Review: Bacteria in brewing: The good, the bad and the ugly Journal of the Institute of Brewing
Survival of foodborne pathogenic bacteria (Bacillus cereus, Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) and Bacillus cereus spores in fermented alcoholic beverages (beer and refined rice wine)
Growth and survival of foodborne pathogens in beer

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