Immobilized Biosystems and Their Brewery Applications

Autoři

  • Z. Domeny Department of Biochemical Technology, Institute of Chemical Technology, Slovak Technical University, Bratislava, Slovak Repuhlic
  • D. Smogrovicova Department of Biochemical Technology, Institute of Chemical Technology, Slovak Technical University, Bratislava, Slovak Repuhlic
  • E. Sturdik Department of Biochemical Technology, Institute of Chemical Technology, Slovak Technical University, Bratislava, Slovak Repuhlic
  • J. Patkova Department of Biochemical Technology, Institute of Chemical Technology, Slovak Technical University, Bratislava, Slovak Repuhlic

Abstrakt

This article summarizes the up-to-date information on the yeast physiology under the continuous beer fermentation conditions. Because of technological adaptation and progress, it is important to understand the physiological influence of immobilization. The yeast immobilization stimulated the ethanol tolerance. The beer quality is significantly influenced by the chemical composition of the yeast carrier and by the immobilization technique.

Stahování

Publikováno

15.06.1999

Jak citovat

Domeny, Z., Smogrovicova, D., Sturdik, E., & Patkova, J. (1999). Immobilized Biosystems and Their Brewery Applications. Chemické Listy, 93(5). Získáno z http://blog.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/2612

Číslo

Vol 93 No 5 (1999)

Sekce

Články