Microbiology of brewery production – bacteria of the order Enterobacterales

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216224%3A14310%2F18%3A00108849" target="_blank" >RIV/00216224:14310/18:00108849 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60193697:_____/18:N0000010

Výsledek na webu

<a href="https://www.kvasnyprumysl.cz/en/artkey/kpr-201804-0002_mikrobiologie_pivovarske_vyroby_-_bakterie_radu_enterobacterales.php" target="_blank" >https://www.kvasnyprumysl.cz/en/artkey/kpr-201804-0002_mikrobiologie_pivovarske_vyroby_-_bakterie_radu_enterobacterales.php</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp201824" target="_blank" >10.18832/kp201824</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Microbiology of brewery production – bacteria of the order Enterobacterales

Popis výsledku v původním jazyce

The Enterobacterales order contains 7 families with more than 40 bacterial genera which are isolated from various types of environment. The genera Shimwellia, Obesumbacterium, Rahnella, Citrobacter, Klebsiella, Raoultella, Serratia and Enterobacter are often found in the beer brewing process. The ability of these bacteria to grow and multiply in the finished beer is minimal. The bacteria occur primarily as contamination of yeast. They are harmful because these bacteria produce sensory undesirable substances (e.g. dimethylsulfide, diacetyl, acetoin) at the beginning of the main fermentation and get into the finished beer. Some species are involved in the formation of N-nitrosamines harmful for health. Here we present an overview of the basic morphological and physiological properties of these bacteria and describe their importance from the point of view of harmfulness in the beer brewing process.

Název v anglickém jazyce

Microbiology of brewery production – bacteria of the order Enterobacterales

Popis výsledku anglicky

The Enterobacterales order contains 7 families with more than 40 bacterial genera which are isolated from various types of environment. The genera Shimwellia, Obesumbacterium, Rahnella, Citrobacter, Klebsiella, Raoultella, Serratia and Enterobacter are often found in the beer brewing process. The ability of these bacteria to grow and multiply in the finished beer is minimal. The bacteria occur primarily as contamination of yeast. They are harmful because these bacteria produce sensory undesirable substances (e.g. dimethylsulfide, diacetyl, acetoin) at the beginning of the main fermentation and get into the finished beer. Some species are involved in the formation of N-nitrosamines harmful for health. Here we present an overview of the basic morphological and physiological properties of these bacteria and describe their importance from the point of view of harmfulness in the beer brewing process.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2018

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

2570-8619

Svazek periodika

64

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

161-166

Kód UT WoS článku

000441810800002

EID výsledku v databázi Scopus

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