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National Repository of Grey Literature 2 records found  Search took 0.00 seconds. 
Kvasinky jako součást mikrobioty osidlující potravinové suroviny a potraviny
 Ferbyová, Kateřina
In the literary research this thesis summarizes general information about the yeast genera, including cytology, morphology, and physiology of the cell. Yeasts are being classified within taxonomy. Some of the most important genera found and used in the food industry are characterized. Theses then describes both the cultural and contaminating microbiota of main food groups. Lastly, the paper describes some commercially used preservation techniques. The experimental part of this thesis is focused on assessing total microbial count (TMC) and yeast and mold count in two samples of spontaneously fermented beer as well as two samples of wine with different treatment. This is to capture the natural microbiota of these alcoholic beverages. In the case of yeast and mold count, samples were inoculated in chloramphenicol yeast glucose agar, in the case of TMC the plate count agar (PCA) was used. Found yeast was reinoculated in order to obtain a pure culture strain. Yeasts were identified using a CANDIDA-screen set (Erba-Lachema). C. glabrata, C. krusei, C. lipolytica and S. cerevisiae were found. Molds have been found on PCA. They were isolated and identified under microscope based on their morphological features. 3 Penicillium molds and 1 Aspergillus mold were identified.
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Využití nesaccharomycetních kvasinek v technologii vín
 Hlaváčková, Tereza
The bachelor thesis "The use of non-saccharomyces yeast in a wine technology" is mostly focused on the description of individual types of yeasts and their role in fermentation. The first part of the thesis outlines general information about yeasts. The fermentation is also briefly described. The most extensive part of the thesis is devoted to the description of fermentation by the combination of saccharomyces and non-saccharomyces yeast. This section is followed by an overview of available non-saccharomyces yeast-based products. Finally, the findings of negative and positive effects of non-saccharomyces yeasts are summarized.
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