Acidification power (AP) test and similar methods for assessment and prediction of fermentation activity of industrial microorganisms.

by Karel SIGLER
Published 2013-07-01

A device monitoring turbidity and color changes of beverages directly in bottled samples

by Petr Gabriel, Karel Sigler
Published 2018-10-01

Beer-spoiling ability of lactic acid bacteria and its relation with genes horA, horC and hitA.

by Dagmar MATOULKOVÁ, Petra KUBIZNIAKOVÁ, Karel SIGLER
Published 2012-11-01

Waste Brewery and Winery Yeast as a Raw Material for Biotechnological Productions

by Tomáš Řezanka, Andrea Palyzová, Karel Sigler
Published 2017-08-01

Factors affecting invertase activity during beer brewing, lagering and in the finished product.

by Jiří ŠROGL, Hana VERNEROVÁ, Lenka MATASOVÁ, Karel SIGLER
Published 2007-05-01

Convenient Monitoring Of Brewery Fermentation Course By Refractometry.

by Jan ŠAVEL, Petr KOŠIN, Adam BROŽ, Karel SIGLER
Published 2009-04-01

Vitality and viability of pitching yeast: methods of assessment and the effect of cellular stress resistance systems.

by Ida HOLLEROVÁ, Karel SIGLER, Jarmila KADLECOVÁ, Jiří ŠROGL
Published 2005-01-01

Changes in membrane plasmalogens of Clostridium pasteurianum during butanol fermentation as determined by lipidomic analysis.

by Jan Kolek, Petra Patáková, Karel Melzoch, Karel Sigler, Tomáš Řezanka
Published 2015-01-01

Production of Palmitoleic and Linoleic Acid in Oleaginous and Nonoleaginous Yeast Biomass

by Irena Kolouchová, Olga Maťátková, Karel Sigler, Jan Masák, Tomáš Řezanka
Published 2016-01-01