Zobrazeno 1 - 10
of 56
pro vyhledávání: '"J. Pátková"'
Publikováno v:
Kvasný průmysl, Vol 47, Iss 1, Pp 7-10 (2001)
The attenuation of highly concentrated hopped worts by means of non-stressed or stress-adapted yeast was compared in this work. As the yeast adaptation is very dependent on the genetic base of the yeast strain and its physiological state, the results
Externí odkaz:
https://doaj.org/article/527c15ba369a45459ecfacfde0d58ef7
Publikováno v:
Czech Journal of Food Sciences, Vol 18, Iss 4, Pp 129-136 (2000)
A strain usable for fermentation of highly concentrated substrates by very-high-gravity fermentation technology (VHG) was selected on the basis of fermentation activity of the strains at high initial substrate concentrations and in the presence of ex
Externí odkaz:
https://doaj.org/article/26280edefd504f279462ba7715a9c759
Publikováno v:
Kvasný průmysl, Vol 46, Iss 5, Pp 133-136 (2000)
The work compares the glucose-maltose syrups and saccharose from the point of view of their utilization as replacements of part of wort extract in production of the 12= beer. The attenuation degree as well as the amount of produced ethanol in beer in
Externí odkaz:
https://doaj.org/article/c51d92d192404e9da97ec412175c61b5
Publikováno v:
Kvasný průmysl, Vol 46, Iss 3, Pp 74-77 (2000)
The work deals with investigation of the effect of high osmotic pressure on ethanol fermentation with yeast Saccharomyces cerevisiae. The inhibiting action of high osmotic pressure on the course of fermentation was investigated in media with the gluc
Externí odkaz:
https://doaj.org/article/53e96f730cda483cb01f4ea8eac691b4
Publikováno v:
Czech Journal of Food Sciences, Vol 18, Iss 2, Pp 75-80 (2000)
The paper deals with isolation and construction of new strains usable for fermentation of high gravity worts. These worts cause stress for yeasts, and influence their metabolism and fermentation activity. It is reflected in fermentation speed and bee
Externí odkaz:
https://doaj.org/article/800bc4532e174535bd24a1a7f8688323
Akademický článek
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Akademický článek
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Publikováno v:
Folia Microbiologica. 45:335-338
The rate of ethanol production increased with increasing wort gravity up to the initial wort concentration of 24%, reaching the maximum ethanol concentration of 6.2%, but its attenuation reached only 49%. The intracellular trehalose accumulation was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bc1e6b49d286aa0249d84d6b6e62a9c
https://doi.org/10.1007/bf02817557
https://doi.org/10.1007/bf02817557
Publikováno v:
Kvasný průmysl, Vol 46, Iss 5, Pp 133-136 (2000)
The work compares the glucose-maltose syrups and saccharose from the point of view of their utilization as replacements of part of wort extract in production of the 12= beer. The attenuation degree as well as the amount of produced ethanol in beer in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::067dd40fa2421ed6a94686da0ee5b4c1
https://doi.org/10.18832/kp2000010
https://doi.org/10.18832/kp2000010
Publikováno v:
Kvasný průmysl, Vol 46, Iss 3, Pp 74-77 (2000)
The work deals with investigation of the effect of high osmotic pressure on ethanol fermentation with yeast Saccharomyces cerevisiae. The inhibiting action of high osmotic pressure on the course of fermentation was investigated in media with the gluc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::778a007dde2457909ce188f771c2a814
https://doi.org/10.18832/kp2000006
https://doi.org/10.18832/kp2000006