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Vliv doby inokulace na průběh malolaktické fermentaceHasil, Radim January 2016 (has links)
Malolactic fermentation effects on wine by acidity reducing and improving of microbial stability and aromatic characteristics of wine. Malolactic fermentation can be performed before alcoholic fermentation, during and at the end of alcoholic fermentation and after. It always depends on the situation and type of wine. This diploma thesis dealt in literary part with malolactic fermentation, malolactic fermentation bacteria and its types, timing of the lactic acid bacteria inoculation and with processes and influences affecting on the course of malolactic fermentation with consequent effects on characteristics of wine. The practical part was based on different ways of malolactic fermentation implementing, on inoculation of lactic acid bacteria, which are positive and negative to citric acid, together with yeast at the start of alcoholic fermentation, at the end with using of residual heat, and after alcohol fermentation in wine. This part monitored value changes in ongoing malolactic fermentation and finally compared sensory evaluation of resulting products.
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Využití bioaditiv v produkci bazalky (Ocimum basilicum)Pečenka, Jakub January 2014 (has links)
This diploma work is focused on the use of bioadditives (products based on algae and bacteria) in the production of basil (Ocimum basilicum). In the literar rewiew, this bioadditives are described generally in terms of their material composition, effect and use in practise. The experimental part deals with a field experiment with basil, which took place in Lednice in the land of the Faculty of Horticulture, Mendel University in Brno in 2013. Basil was divided into 5 variants (4 + control). Individual variants were treated by Amalgerol Premium, EM -- farming Super aktiviert, Pro Milieu Terra and product from Rawat without trade name. The effect of these bioadditives on yield and nutritional parameters of basil were observed. Nutritional parameters were determined from fresh basil matter and from the dried matter. It was the total antioxidant capacity, content of phenols, flavonoids and dry matter. The results show that the application of these products has both positive and negative impact on the monitored parameters in basil. Yield parameters of these preparations were not significantly affected. The greatest effect has Amalgerol Premium and EM -- farming Super aktiviert on increase of total antioxidant capacity. EM -- farming variant was also found to increase total phenols and flavonoids.
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Prvoky v lesných pôdachMadlen, Ján January 1900 (has links)
No description available.
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Zastoupení hlavních fysiologických skupin bakterií v rhizosfeře během vývoje rostlinVágner, Maria January 1956 (has links)
No description available.
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Sledování výskytu reziduí antibiotik v syrovém mléceŠibravová, Veronika January 2011 (has links)
No description available.
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Bakterie podílející se na tvorbě biogenních aminů ve vybraných fermentovaných potravináchMarková, Iveta January 2007 (has links)
No description available.
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Probiotické mikroorganismyZorníková, Gabriela January 2007 (has links)
No description available.
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Mikrobiologická kontrola vybraných druhů sýrůKovaříková, Romana January 2008 (has links)
No description available.
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Odbourávání mykotoxinů pomocí mikroorganismůMifka, Jan January 2008 (has links)
No description available.
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Mikroflóra ochucených eidamských sýrůBohanesová, Zdeňka January 2009 (has links)
No description available.
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