Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Rudolf CEJNAR"'
Autor:
Pavel DOSTÁLEK, Jan KVASNIČKA, Rudolf CEJNAR, Jaroslav VOHANKA, Martin MOKREJŠ, Jaroslava HÁJKOVÁ, Petra BOBČÍKOVÁ, Tomáš BRÁNYIK, Karel MELZOCH, Karel SEDLÁŘ
Publikováno v:
Kvasný průmysl, Vol 59, Iss 10, Pp 313-316 (2013)
Saccharomyces pastorianus CCY48-91 is a strain of bottom-fermenting brewing yeast most commonly used in Czech brewing. The main goal of this study is to sequence its genome and make this assembly publicly available. Because there are not many industr
Externí odkaz:
https://doaj.org/article/0aaa36b830b24ea48e8f88d18e9b8821
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 2, Pp 166-171 (2013)
Inductively coupled plasma mass spectrometry was used for the determination of silicon in beer samples from the Czech market and in brewing raw materials and semiproducts. The content of silicon in barley malt depended on the barley variety and growi
Externí odkaz:
https://doaj.org/article/396a9fff7331431baddc29652142f33a
Publikováno v:
Biotechnology Advances. 36:691-706
Beer production is one of the oldest known traditional biotechnological processes, but is nowadays facing increasing demands not only for enhanced product quality, but also for improved production economics. Targeted genetic modification of a yeast s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::133f4b9a98ca842a7e1b8a2b5576e7db
https://doi.org/10.1016/j.biotechadv.2017.12.014
https://doi.org/10.1016/j.biotechadv.2017.12.014
Publikováno v:
Biotechnology Letters. 38:2145-2151
To convert α-acetolactate into acetoin by an α-acetolactate decarboxylase (ALDC) to prevent its conversion into diacetyl that gives beer an unfavourable buttery flavour. We constructed a whole Saccharomyces cerevisiae cell catalyst with a truncated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fbde6413ae4428b7a4116844e15a05e
https://doi.org/10.1007/s10529-016-2205-1
https://doi.org/10.1007/s10529-016-2205-1
Autor:
Petra Bobčíková, Karel Melzoch, Pavel Dostálek, Martin Mokrejš, Karel Sedlář, Rudolf Cejnar, Tomáš Brányik, Jaroslav Vohanka, Jan Kvasnička, Jaroslava Hajkova
Publikováno v:
Kvasný průmysl, Vol 59, Iss 10, Pp 313-316 (2013)
Saccharomyces pastorianus CCY48-91 is a strain of bottom-fermenting brewing yeast most commonly used in Czech brewing. The main goal of this study is to sequence its genome and make this assembly publicly available. Because there are not many industr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77ef657622041a9345feccda33584b96
https://kvasnyprumysl.cz/en/artkey/kpr-201310-0007_Sekvenace_genomu_spodni_pivovarske_kvasinky.php
https://kvasnyprumysl.cz/en/artkey/kpr-201310-0007_Sekvenace_genomu_spodni_pivovarske_kvasinky.php
Publikováno v:
ResearcherID
Cejnar R., Mestek O., Dostalek P . (2013): Determination of silicon in Czech beer and its balance during the brewing process. Czech J. Food Sci., 31: 166–171. Inductively coupled plasma mass spectrometry was used for the determination of silicon in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c58d02ac47af59cb9f7b42ed193a1f9
https://doi.org/10.17221/65/2012-cjfs
https://doi.org/10.17221/65/2012-cjfs
Publikováno v:
Applied microbiology and biotechnology. 101(4)
Compared to most other alcoholic beverages, the shelf life of beer is much more limited due to its instability in the bottle. That instability is most likely to appear as turbidity (haze), even sedimentation, during storage. The haze in beer is mostl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0cfff8e446c147f201167596a714b128
https://pubmed.ncbi.nlm.nih.gov/27770176
https://pubmed.ncbi.nlm.nih.gov/27770176
Publikováno v:
Journal of the Institute of Brewing.
Silicon is an important trace element that is believed to be essential, especially for the proper functioning of connective tissues. Beer is claimed to be an excellent source of bioavailable silicon. However, little is known about the impact of the b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7502fc13cf134dd154a290fb9c47fda6
https://doi.org/10.1002/jib.148
https://doi.org/10.1002/jib.148