Showing 1 - 11 results of 11 for search '"Saccharomyces cerevisiae"', query time: 5.80s Refine Results
  1. 1
    Studies on utilization of the yeast strain I-7-43 - fusant between Saccharomyces cerevisiae and Saccharomyces diastaticus in agricultural distillery.
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  2. 2
    Waste Brewery and Winery Yeast as a Raw Material for Biotechnological Productions
    by Tomáš Řezanka, Andrea Palyzová, Karel Sigler
    Published 2017-08-01
    Subjects: “...Saccharomyces cerevisiae...”
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  3. 3
    Changes to yeast properties in brewing process and fast methods of their monitoring.
    Subjects: “...Saccharomyces cerevisiae...”
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    Article
  4. 4
    The production of alcohol free beers with citric acid cycle defect.
    by D. ŠMOGROVIČOVÁ, Z. DÖMÉNY, M. NAVRÁTIL
    Published 2002-02-01
    Subjects: “...Saccharomyces cerevisiae...”
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    Article
  5. 5
    Production and characterisation of non-alcoholic beer using special yeast
    “... Saccharomyces cerevisiae W303-1A G418R and Saccharomyces eubayanus as well as the parent yeasts of the hybrid...”
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  6. 6
    Brewing and the taxonomy of brewer's yeast.
    by Dagmar MATOULKOVÁ, Jan ŠAVEL
    Published 2007-07-01
    “... carlsbergensis for bottom yeast and using Saccharomyces cerevisiae for top brewer's yeast.The review deals...”
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    Article
  7. 7
    Yeast and ethyl alcohol in viniculture.
    “... on yeast organismus have many inhibition influences at the same time. The strain Saccharomyces cerevisiae...”
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    Article
  8. 8
    Temperature Influence on Fermentation Speed and Organoleptic Beer Properties.
    “... strains of brewery yeast Saccharomyces cerevisiae, variety uvarum W 34/70 were used. By changing...”
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    Article
  9. 9
    The inhibition of ethanol fermentation by high osmotic pressure.
    “... with yeast Saccharomyces cerevisiae. The inhibiting action of high osmotic pressure on the course...”
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  10. 10
    Low-Alcoholic Beer Production Using Mutant Brewing Yeast.
    “... to tricarboxylic acid cycle enzymes was investigated. Four collection strains of Saccharomyces cerevisiae and four...”
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    Article
  11. 11
    Characterization of the Strains Isolated from Kefir Grains and their Use for the Production of Beer-based Fermented Beverages from Nontraditional Cereals
    “... (Saccharomyces cerevisiae) and/or lactic acid bacteria RIBM2-107 and RIBM 2-108 (Lactobacillus casei subsp...”
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