"RIV/60193697:_____/06:#0000378" . "Miky\u0161ka, Alexandr" . "[715A724BB49D]" . "86" . . "Dienstbier, M." . "34th Annual Conference on Yeasts, Smolenice 2006" . . "Smolenice" . "Sigler, K." . "1336-4839" . "Slovensk\u00E1 akad\u00E9mia vied" . "Assessing and predicting yeast vitality by the acidification power test: critical reassessment" . "Assessing and predicting yeast vitality by the acidification power test: critical reassessment"@en . "2"^^ . "Stanoven\u00ED a p\u0159edpov\u011B\u010F vitality kvasinek pomoc\u00ED testu acidifika\u010Dn\u00ED s\u00EDly : kritick\u00E9 p\u0159ezkoum\u00E1n\u00ED"@cs . "Stanoven\u00ED a p\u0159edpov\u011B\u010F vitality kvasinek pomoc\u00ED testu acidifika\u010Dn\u00ED s\u00EDly : kritick\u00E9 p\u0159ezkoum\u00E1n\u00ED"@cs . . "Bratislava" . . . "Assessing and predicting yeast vitality by the acidification power test: critical reassessment" . "yeast; vitality; acidification"@en . . "1"^^ . "Gabriel, P." . "Acidifila\u010Dn\u00ED s\u00EDla (AP) byla stanovena u kvasnic skladovan\u00FDch r\u016Fznou dobu (0-28 dn\u016F) p\u0159i 4 oC, p\u0159i r\u016Fzn\u00FDch teplot\u00E1ch p\u0159ed a b\u011Bhem testu (0-55 oC), r\u016Fzn\u00FDch koncentrac\u00EDch bun\u011Bk a gluk\u00F3zy a r\u016Fzn\u00FDch pom\u011Brech bun\u011Bk ke gluk\u00F3ze. Nejlep\u0161\u00ED v\u00FDsledky byly dosa\u017Eeny p\u0159i nasycen\u00FDch koncentrac\u00EDch bun\u011Bk (> l0g lisovan\u00FDch kvasnic nebo 4 g kvasni\u010Dn\u00E9 suspenze na 100 ml) a glukozy (3 %) a p\u0159i 25 oC. P\u0159esn\u00E9 vyhodnocen\u00ED acidifika\u010Dn\u00EDch charakteristik siln\u011B z\u00E1vis\u00ED na kinetice procesu. AP test mus\u00ED zahrnovat sledov\u00E1n\u00ED \u010Dasov\u00E9ho pr\u016Fb\u011Bhu acidifikace."@cs . . "5"^^ . . "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." . . "466129" . "Assessing and predicting yeast vitality by the acidification power test: critical reassessment"@en . . "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 . . "P(1M0570)" . "RIV/60193697:_____/06:#0000378!RIV07-MSM-60193697" . . . . "Kosa\u0159, Karel" . . "2006-05-10+02:00"^^ . . .