Kvasny Prum. 2006; 52(1): 3-6 | DOI: 10.18832/kp2006032

Changes to yeast properties in brewing process and fast methods of their monitoring.Peer-reviewed article

Jan NOVÁK, Gabriela BASAŘOVÁ, Jaromír FIALA, Pavel DOSTÁLEK
Ústav kvasné chemie a bioinženýrství, VŠCHT Praha

The article summarises the information on the effect of stress factors on brewing yeast during propagation, fermentation and storage.Close attention is paid to the overview of the most frequently used fluorescent optical methods for monitoring of these changes.   The article summarises the information on the effect of stress factors on brewing yeast during propagation, fermentation and storage.Close attention is paid to the overview of the most frequently used fluorescent optical methods for monitoring of these changes.  

Keywords: yeast, Saccharomyces cerevisiae, flow cytometry, stress, propagation, fermentation, storage

Published: January 1, 2006 

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