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Autor:
Peter Vaštík, Pavol Sulo, Zuzana Rosenbergová, Tatiana Klempová, Pavel Dostálek, Daniela Šmogrovičová
Publikováno v:
Fermentation, Vol 9, Iss 3, p 221 (2023)
The popularity of non-alcoholic beers has been increasing over the past few years. Maltose-negative strains of different genera are frequently used to obtain beers of low alcohol content. S. cerevisiae hybrids with other Saccharomyces species offer i
Externí odkaz:
https://doaj.org/article/209cb3c462bd408e8ed03d1bde32465a
Autor:
Peter Vaštík, Daniela Šmogrovičová, Valentína Kafková, Pavol Sulo, Katarína Furdíková, Ivan Špánik
Publikováno v:
Kvasný průmysl, Vol 66, Iss 5, Pp 336-344 (2020)
Non-Saccharomyces yeast strains Saccharomycodes ludwigii, Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta together with a hybrid yeast strain cross-bred between genetically modified Saccharomyces cerevisiae W303-1A G418R and Saccha
Externí odkaz:
https://doaj.org/article/993520420c6646eb91cf167966d64bab
Autor:
Peter Vaštík, Zuzana Rosenbergová, Katarína Furdíková, Tatiana Klempová, Michal Šišmiš, Daniela Šmogrovičová
Publikováno v:
FEMS Yeast Research. 22
Recently, non-Saccharomyces yeast have become very popular in wine and beer fermentation. Their interesting abilities introduce novel aromatic profiles to the fermented product. In this study, screening of eight non-Saccharomyces yeast (Starmerella b