Characterization of Technologically Utilized Saccharomyces Yeast

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14310%2F15%3A00083471" target="_blank" >RIV/00216224:14310/15:00083471 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60193697:_____/15:#0001095

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Characterization of Technologically Utilized Saccharomyces Yeast

Popis výsledku v původním jazyce

Saccharomyces yeasts have been used for several thousand years in production of various fermented beverages and foods. Many of the technological strains have a hybrid origin and their identification is often complicated. This article is based on a diploma thesis that focused on the characterization of 40 selected commercially available technological (brewer?s, wine, baker?s, distillery) and type yeast strains using molecular biological and phenotypic methods. The aim of this study was to select a methodfor species-specific identification of yeast and discrimination of yeast strains according to their technological classification. Two of the methods enabled the identification of yeast on the species-level. One sample of dried yeast intended for lager beer production was identified as top-fermenting yeast. All strains were further tested for the ability of grow at various temperatures and utilization of selected saccharides under aerobic and anaerobic conditions.

Název v anglickém jazyce

Characterization of Technologically Utilized Saccharomyces Yeast

Popis výsledku anglicky

Saccharomyces yeasts have been used for several thousand years in production of various fermented beverages and foods. Many of the technological strains have a hybrid origin and their identification is often complicated. This article is based on a diploma thesis that focused on the characterization of 40 selected commercially available technological (brewer?s, wine, baker?s, distillery) and type yeast strains using molecular biological and phenotypic methods. The aim of this study was to select a methodfor species-specific identification of yeast and discrimination of yeast strains according to their technological classification. Two of the methods enabled the identification of yeast on the species-level. One sample of dried yeast intended for lager beer production was identified as top-fermenting yeast. All strains were further tested for the ability of grow at various temperatures and utilization of selected saccharides under aerobic and anaerobic conditions.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

EE - Mikrobiologie, virologie

OECD FORD obor

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Projekt

<a href="/cs/project/LO1312" target="_blank" >LO1312: Výzkumné senzorické centrum v Praze a Výzkumná a vývojová varna - udržitelnost a rozvoj</a><br>

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Kvasný průmysl

ISSN

0023-5830

e-ISSN

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Svazek periodika

61

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

12

Strana od-do

174-185

Kód UT WoS článku

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EID výsledku v databázi Scopus

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