Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Radim Holešinský"'
Autor:
Radim Holešinský, Božena Průšová, Mojmír Baroň, Jaromír Fiala, Petra Kubizniakova, Vít Paulíček, Jiří Sochor
Publikováno v:
Potravinarstvo, Vol 14, Pp 692-703 (2020)
This study focuses on the isolation of a consortium of microorganisms from spontaneously fermenting must that naturally contain lactic acid bacteria, non-saccharomyces yeasts, and saccharomyces yeasts. To collect the greatest diversity of microorgani
Externí odkaz:
https://doaj.org/article/f1bb5087503f4b63baa7eb8de03194a1
Autor:
Mojmír Baroň, Jaromír Fiala, Radim Holešinský, Božena Průšová, Petra Kubizniaková, Jiří Sochor, Vít Paulíček
Publikováno v:
Potravinarstvo, Vol 14, Pp 692-703 (2020)
This study focuses on the isolation of a consortium of microorganisms from spontaneously fermenting must that naturally contain lactic acid bacteria, non-saccharomyces yeasts, and saccharomyces yeasts. To collect the greatest diversity of microorgani
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e17e0d9edbe92f3ab4872ee97070655
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1280
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1280
Autor:
Radim Holesinsky, Bozena Prusova, Mojmir Baron, Jaromir Fiala, Eliska Sembolova, Lenka Sochorova, Kamil Prokes, Jiri Sochor
Publikováno v:
Kvasný průmysl, Vol 66, Iss 4, Pp 296-306 (2020)
In this paper we focus on possibilities of using natural microflora from vineyards to enhance spontaneous fermentation. Obtained yeast isolates, naturally occurring in vineyards, which were previously isolated in 2017 and 2018, were used for inoculat
Externí odkaz:
https://doaj.org/article/e429c2283c5a4d84bf8a5634a8a5f81b