Zobrazeno 1 - 10
of 95
pro vyhledávání: '"Dagmar MATOULKOVÁ"'
Publikováno v:
Kvasný průmysl, Vol 69, Iss 2, Pp 707-718 (2023)
In recent decades many changes have been adopted in the fungal nomenclature, including the names of yeasts, to achieve a more natural and uniform systematics. The use of one correct name is essential for communication, the search for new knowledge, r
Externí odkaz:
https://doaj.org/article/2ba15695f4364b5fb809a703a838ec31
Publikováno v:
Kvasný průmysl, Vol 68, Iss 6, Pp 679-685 (2022)
Bottled beer is exposed to light during transport or storage, which can unfavourably affect its sensory properties. One of the functions of the packaging is to provide maximum protection against possible light degradation. Riboflavin (vitamin B2), wh
Externí odkaz:
https://doaj.org/article/a0e66e6ad7f3422d8a80bf37c8dad916
Publikováno v:
Kvasný průmysl, Vol 68, Iss 5, Pp 656-662 (2022)
Exposure of beer to light results in the formation of undesirable flavours or complete spoilage. Photo-damaged beer has a specific, so-called skunky or light-struck flavour (LSF). The compound responsible for LSF is 3-methylbut-2- ene-1-thiol (MBT).
Externí odkaz:
https://doaj.org/article/e7e1ae6638394d3dab4bb38c292557eb
Publikováno v:
Kvasný průmysl, Vol 68, Iss 2, Pp 602-618 (2022)
Although barley malt is considered a traditional appropriate raw material for beer production, there are several reasons to introduce alternative sugar or starchy materials into brewing. Economic and market demands play a crucial role in the selectio
Externí odkaz:
https://doaj.org/article/09204605a6404365bc672e9122960052
Autor:
Carlo Antonio Ng, Michaela Poštulková, Dagmar Matoulková, Vratislav Psota, Ivo Hartman, Tomas Branyik
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 5, Pp 340-359 (2021)
The incidence of Fusarium head blight (FHB) in cereal grains such as barley and wheat is of growing concern due to climate change threatening food safety. Further processing of cereals by malting provides an ideal environment for the growth of Fusari
Externí odkaz:
https://doaj.org/article/d20ae636100e4ded85af6f97d995ac24
Publikováno v:
Kvasný průmysl, Vol 67, Iss 5, Pp 511-522 (2021)
Acetic acid bacteria (AAB) are often considered a threat of the past because today’s equipment allows to perform post-fermentation processes under greatly reduced level of oxygen. This paper deals with the current importance of AAB in brewing. The
Externí odkaz:
https://doaj.org/article/35b46f4ba00d402bafcdd85a5aede2c2
Publikováno v:
Kvasný průmysl, Vol 67, Iss 1, Pp 403-408 (2021)
The aim of the long-term preservation of cells, tissues and organs is to maintain their cellular structures and biological functions for as long as possible. Cryopreservation is a process where biological material is stored and preserved at very low
Externí odkaz:
https://doaj.org/article/484516ecab3349ac9b3edae3be82aa17
Autor:
Petra Kubizniaková, Martina Brožová, Kateřina Štulíková, Eva Vontrobová, Katarína Hanzalíková, Dagmar Matoulková
Publikováno v:
Kvasný průmysl, Vol 66, Iss 5, Pp 345-350 (2020)
The growth of 7 strains belonging to the order of Enterobacterales, represented by the species of Citrobacter Freundii, Enterobacter cloacae, Escherichia coli, Klebsiella oxytoca, Obesumbacterium proteus, Rahnella aquatilis, Raoultella terrigena, Ser
Externí odkaz:
https://doaj.org/article/549a97d77d7b44e2963a62305cc2a178
Publikováno v:
Kvasný průmysl, Vol 65, Iss 1, Pp 38-45 (2019)
This review focuses on autochthonous wine yeasts that occur naturally in a specific geographical area, and their role in wine production. The distribution of individual species changes during ripening and processing of grapes and fermentation of the
Externí odkaz:
https://doaj.org/article/afdc1044a03f40c88971d7f464f5fcf9
Autor:
Dagmar Matoulková, Petra Kubizniaková
Publikováno v:
Kvasný průmysl, Vol 64, Iss 1, Pp 10-13 (2018)
Signifi cant brewery species of micrococcus were reclassifi ed to the genus Kocuria: Kocuria kristinae (previously Micrococcus kristinae) and Kocuria varians (previously Micrococcus varians). Bacteria of genus Kocuria belong to less risky microbial c
Externí odkaz:
https://doaj.org/article/f4ded0bfdf1c44fe84345ab096db2ba0