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Description
  • Acidifilační síla (AP) byla stanovena u kvasnic skladovaných různou dobu (0-28 dnů) při 4 oC, při různých teplotách před a během testu (0-55 oC), různých koncentracích buněk a glukózy a různých poměrech buněk ke glukóze. Nejlepší výsledky byly dosaženy při nasycených koncentracích buněk (> l0g lisovaných kvasnic nebo 4 g kvasničné suspenze na 100 ml) a glukozy (3 %) a při 25 oC. Přesné vyhodnocení acidifikačních charakteristik silně závisí na kinetice procesu. AP test musí zahrnovat sledování časového průběhu acidifikace. (cs)
  • Acidification power (AP) was evaluated in yeast stored for different period s of time (0-28 d) at 4 oC, at different temperatures before and during the test (0-55 oC), and at different concentrations of cells and glucose and different cells-to-glucose ratios. The best results were achieved at saturation concentrations of cells (> l0g pressed yeast or 4 g yeast slurry per 100 mL) and glucose (3 %) and at 25 oC. Since an exact evaluation of acidification characteristics depends strongly on the kinetics of the process, The AP test should include monitoring the time course of the acidification.
  • Acidification power (AP) was evaluated in yeast stored for different period s of time (0-28 d) at 4 oC, at different temperatures before and during the test (0-55 oC), and at different concentrations of cells and glucose and different cells-to-glucose ratios. The best results were achieved at saturation concentrations of cells (> l0g pressed yeast or 4 g yeast slurry per 100 mL) and glucose (3 %) and at 25 oC. Since an exact evaluation of acidification characteristics depends strongly on the kinetics of the process, The AP test should include monitoring the time course of the acidification. (en)
Title
  • Factors affecting the outcome of the acidification power test of yeast quality: critical reappraisal
  • Faktory ovlivňující výsledky testu acidifikační síly kvality kvasinek : kritické přezkoumání (cs)
  • Factors affecting the outcome of the acidification power test of yeast quality: critical reappraisal (en)
skos:prefLabel
  • Factors affecting the outcome of the acidification power test of yeast quality: critical reappraisal
  • Faktory ovlivňující výsledky testu acidifikační síly kvality kvasinek : kritické přezkoumání (cs)
  • Factors affecting the outcome of the acidification power test of yeast quality: critical reappraisal (en)
skos:notation
  • RIV/60193697:_____/06:#0000377!RIV07-MSM-60193697
http://linked.open.../vavai/riv/strany
  • 525-534
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • P(1M0570), Z(MSM0021620835)
http://linked.open...iv/cisloPeriodika
  • 6
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 475470
http://linked.open...ai/riv/idVysledku
  • RIV/60193697:_____/06:#0000377
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • yeast; vitality; acidification (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [6EDBDB608C7A]
http://linked.open...i/riv/nazevZdroje
  • Folia Microbiologica
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...vavai/riv/projekt
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 51
http://linked.open...iv/tvurceVysledku
  • Kosař, Karel
  • Mikyška, Alexandr
  • Sigler, K.
  • Gabriel, P.
  • Dienstbier, M.
http://linked.open...n/vavai/riv/zamer
issn
  • 0015-5632
number of pages
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