Non-Saccharomyces yeasts and their importance in the brewing industry. Part II

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14310%2F16%3A00113626" target="_blank" >RIV/00216224:14310/16:00113626 - isvavai.cz</a>
Alternative codes found
RIV/60193697:_____/16:N0000067
Result on the web
<a href="https://www.kvasnyprumysl.cz/artkey/kpr-201607-0002_Kvasinky_non-Saccharomyces_a_jejich_vyznam_v_pivovarskem_prumyslu_II_cast.php" target="_blank" >https://www.kvasnyprumysl.cz/artkey/kpr-201607-0002_Kvasinky_non-Saccharomyces_a_jejich_vyznam_v_pivovarskem_prumyslu_II_cast.php</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.18832/kp2016025" target="_blank" >10.18832/kp2016025</a>

Result language
angličtina
Original language name
Non-Saccharomyces yeasts and their importance in the brewing industry. Part II
Original language description
Non-Saccharomyces yeast (Torulaspora, Zygosaccharomyces, Saccharomycodes) can be used for non-alcoholic and low-alcohol beers and production may contribute to the formation of interesting flavor attributes. Yeast belonging to the genera Pichia, Meyerozyma, Geotrichum or Wickerhamomyces can be applied for the biocontrol of molds during the malting process and storage of malt. The article gives the characteristics and taxonomy of Torulaspora, Kluyveromyces, Meyerozyma and other non-Saccharomyces yeast. It also describes the use of non-Saccharomyces yeast for degradation of hop bitter compounds in hops wastes or beer flavoring.
Czech name
—
Czech description
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Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages

Project
—
Continuities
S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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