About: Do we appreciate yeast enough ?

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Výzkumný ústav pivovarský a sladařský realizoval linku na propagaci a přípravu lisovaných kvasnic, které mají velmi dobrou trvanlivost. Na základě hodnocení průtokovou cytometrií je možno na tyto kvasnice poskytovat záruku až 3 týdny při teplotách skladování blízkých 0 °C. To umožńuje jejich distribuci i na velmi dlouhé vzdálenosti. Vhodný kmen kvasnic pro konkrétní podmínky pivovaru je možno vybrat ze sbírky uchovávané ve VÚPS, obsahující 130 kmenů s různými technologickými vlastnostmi. (cs) The Research Institute of Brewing and Malting built a line for propagation and preparation of compressed yeast having a very good stability. Based on the evaluation by means of flow cytometry, a shelf-life time of up to 3 weeks can be granted for the yeast storage temperatures around 0 °C. This allows their distribution even for very long distances. A suitable yeast strain can be selected from the collection hold by the Research Institute of Brewing and Malting, which contains 130 strains with various technological properties. The Research Institute of Brewing and Malting built a line for propagation and preparation of compressed yeast having a very good stability. Based on the evaluation by means of flow cytometry, a shelf-life time of up to 3 weeks can be granted for the yeast storage temperatures around 0 °C. This allows their distribution even for very long distances. A suitable yeast strain can be selected from the collection hold by the Research Institute of Brewing and Malting, which contains 130 strains with various technological properties. (en)
Title	Do we appreciate yeast enough ? Do we appreciate yeast enough ? (en) Vážíme si dostatečně kvasinek ? (cs)
skos:prefLabel	Do we appreciate yeast enough ? Do we appreciate yeast enough ? (en) Vážíme si dostatečně kvasinek ? (cs)
skos:notation	RIV/60193697:_____/09:#0000492!RIV09-MSM-60193697
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(2A-2TP1/031), Z(MSM6019369701)
http://linked.open...iv/cisloPeriodika	1
http://linked.open...vai/riv/dodaniDat	2009
http://linked.open...aciTvurceVysledku	Škach, Josef Slabý, Martin
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav pivovarský a sladařský, a.s.
http://linked.open...dnocenehoVysledku	311039
http://linked.open...ai/riv/idVysledku	RIV/60193697:_____/09:#0000492
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	yeast strain; compressed yeast; yeast storage; beer; sensory character (en)
http://linked.open.../riv/klicoveSlovo	beer yeast strain compressed yeast sensory character yeast storage
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[3E30A00A2188]
http://linked.open...i/riv/nazevZdroje	Kvasný průmysl
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...vavai/riv/projekt	Research of technologies and preparation of an unique line for fermentation of historical strains of brewing yeasts for industrial purposes.
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	55
http://linked.open...iv/tvurceVysledku	Slabý, Martin Škach, Josef
http://linked.open...n/vavai/riv/zamer	Research of malting and brewing raw materials and technologies
issn	0023-5830
number of pages	7 (xsd:int)
is http://linked.open...avai/riv/vysledek of	Do we appreciate yeast enough ? Do we appreciate yeast enough ? Do we appreciate yeast enough ? Do we appreciate yeast enough ?

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