The yeast in food – friends and foes

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F26722861%3A_____%2F25%3AN0000056" target="_blank" >RIV/26722861:_____/25:N0000056 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The yeast in food – friends and foes
Original language description
Yeast strains and their metabolic products are utilized in various technologies for their fermentative actions, pH adjustment, and regulation of other microbial communities as part of cheese manufacturing or bakery. Additionally, verified strains are used as protective adjuncts to replace chemical preservatives, extending product shelf life. Strains with verified antifungal activity and desirable technological properties are protected by patents and utility models, as well as technologies for milk products, cheeses and sourdoughs. The use of verified strains of lactobacilli with a target inhibitory effect against contaminating yeast is also practiced. Citation: Kavková M., Bazalová O., Cihlář J., Bár L., Dráb V.: The yeast in food – friends and foes. Other – PP presentation, collection of abstracts. Conference: 49th Annual Conference on Yeasts. Smolenice, Slovakia, 13.–16. May 2025. Collection of abstracts p. 34. ISSN: 1336-4839
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2025
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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