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Možnosti použití vybraných kvasinkových kmenů při výrobě nízkoalkoholického piva
 Kovář, Pavel
In my bachelor thesis with the topic 'Possibilities of the use of chosen yeast strains in the production of low-alcoholic beer' I was mainly dealing with genetically modified yeast strains with a limited ability to produce ethanol. Furthermore, I described other methods of the production of low-alcoholic beer. The thesis includes information about the structure of the yeast cell and a description of metabolism, form the perspective of the most significant nutrients, and the production of ethanol. The propagation of yeast cultures and their storage were also mentioned. The ingredients needed for the produc-tion of beer with a focus on the characteristics important in the production of low-alcoholic beers.
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