The yeast in food – friends and foes
Identifikátory výsledku
Kód výsledku v 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>
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
The yeast in food – friends and foes
Popis výsledku v původním jazyce
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
Název v anglickém jazyce
The yeast in food – friends and foes
Popis výsledku anglicky
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
Klasifikace
Druh
O - Ostatní výsledky
CEP obor
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OECD FORD obor
40401 - Agricultural biotechnology and food biotechnology
Návaznosti výsledku
Projekt
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Návaznosti
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2025
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů