Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Z. Dömény"'
Publikováno v:
Kvasný průmysl, Vol 47, Iss 4, Pp 97-101 (2001)
The recovery of rest beer from used yeast by way of filtration on ceramic membranes is a component of the plant technology in the present modern brewing industry. The ceramic membranes made from highly clean alpha-aluminium oxide have proved their su
Externí odkaz:
https://doaj.org/article/40e73b1e2f374323ac4c8d385e3a62da
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:
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:
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
Publikováno v:
Kvasný průmysl, Vol 48, Iss 2, Pp 34-35 (2002)
For production of alcohol free beer was used Saccharomyces cerevisiae with citric acid cycle defect. The ethanol concentration of all beers, produced in charge or continuos process by means of traditional or immobilised yeast was negligible, signific
Externí odkaz:
https://doaj.org/article/1bd8ea52e38c444eb2ba0eecd0444443
Publikováno v:
Analytical Biochemistry. 284:394-400
The technique of bioluminometry was used to determine the biomass concentration of yeast cells immobilized in ionotropic hydrogel beads, including alginate, pectate, and κ-carrageenan. The method uses determination of ATP extracted from viable cells
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47931577445c5c6e03d7085ad114dd8d
https://doi.org/10.1006/abio.2000.4700
https://doi.org/10.1006/abio.2000.4700
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:
Biotechnology Letters. 22:1173-1177
Using calcium alginate-entrapped yeast, 24% (w/w) wort was successfully fermented within 8 days. This is half the time needed for fermentation by free yeast. The highest ethanol concentration obtained was 10.5% (v/v). When the original wort gravity w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30abf6c59156518adfafb9385ae6c7e9
https://doi.org/10.1023/a:1005689313775
https://doi.org/10.1023/a:1005689313775
Publikováno v:
Czech Journal of Food Sciences. 18:75-80
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://explore.openaire.eu/search/publication?articleId=doi_________::874a1e490a3dfa6af185bdaedec769c0
https://doi.org/10.17221/8314-cjfs
https://doi.org/10.17221/8314-cjfs