Alert for microbreweries – a case study on unpasteurized and unfiltered beer

Authors: Karel Fous, Anna Jarolímková, Petra Kubizniaková, Katarína Majtán

Source: Kvasný průmysl, Vol 70, Iss 2, Pp 888-894 (2024)

Subject Terms: storage temperature, yeast autolysis, beer stability, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: https://kvasnyprumysl.eu/index.php/kp/article/view/306; https://doaj.org/toc/2570-8619

Access URL: https://doaj.org/article/1377a3221151451eb9cfb38cf870c8cb

Brewers lost in wild yeast nomenclature

Authors: Lucie Kyselová, Katarína Hanzalíková, Dagmar Matoulková, Petra Kubizniaková

Source: Kvasný průmysl, Vol 69, Iss 2, Pp 707-718 (2023)

Subject Terms: wild yeasts, beer contaminants, brewery, classitication, taxonomy, revisions, candida, cryptococcus, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: https://kvasnyprumysl.eu/index.php/kp/article/view/281; https://doaj.org/toc/2570-8619

Access URL: https://doaj.org/article/2ba15695f4364b5fb809a703a838ec31

Non-microbiological turbidity of beer: Part 2 – a case study

Authors: Jana Olšovská, Petra Kubizniaková, Martin Slabý, Lucie Kyselová

Source: Kvasný průmysl, Vol 67, Iss 6, Pp 523-528 (2021)

Subject Terms: beer, colloidal turbidity, protein turbidity, protein-polyphenol turbidity, haze, microscopic analysis, image analysis, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: https://kvasnyprumysl.eu/index.php/kp/article/view/257; https://doaj.org/toc/2570-8619

Access URL: https://doaj.org/article/e60a077f370a4d118a974907fac4243e

The role of acetic acid bacteria in brewing and their detection in operation

Authors: Petra Kubizniaková, Lucie Kyselová, Martina Brožová, Katarína Hanzalíková, Dagmar Matoulková

Source: Kvasný průmysl, Vol 67, Iss 5, Pp 511-522 (2021)

Subject Terms: aerobic bacteria, acetic acid bacteria, acetobacter, gluconobacter, biofilm, brewing, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: https://kvasnyprumysl.eu/index.php/kp/article/view/252; https://doaj.org/toc/2570-8619

Access URL: https://doaj.org/article/35b46f4ba00d402bafcdd85a5aede2c2

Non-microbiological turbidity of beer: Part 1 – semireview

Authors: Jana Olšovská, Lucie Kyselová, Petra Kubizniaková, Martin Slabý

Source: Kvasný průmysl, Vol 67, Iss 4, Pp 484-497 (2021)

Subject Terms: beer, colloidal turbidity, protein turbidity, protein-polyphenol turbidity, haze, microscopic analysis, image analysis, particle identification, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: https://kvasnyprumysl.eu/index.php/kp/article/view/249; https://doaj.org/toc/2570-8619

Access URL: https://doaj.org/article/c305c8d9b8d049a99d45300cc39b4071

Microbiology of brewing production - bacteria of the order Enterobacterales and culture methods for their detection

Authors: Petra Kubizniaková, Martina Brožová, Kateřina Štulíková, Eva Vontrobová, Katarína Hanzalíková, Dagmar Matoulková

Source: Kvasný průmysl, Vol 66, Iss 5, Pp 345-350 (2020)

Subject Terms: enterobacteria, facultative-anaerobic bacteria, klebsiella, coliform bacteria, wort contamination, obesumbacterium, n-nitrosamines, rahnella, serratia, shimwellia, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: https://www.kvasnyprumysl.eu/index.php/kp/article/view/230; https://doaj.org/toc/2570-8619

Access URL: https://doaj.org/article/549a97d77d7b44e2963a62305cc2a178

Brewing Microbiology – Kocuria (Micrococcus) and Cultivation Methods for their Detection - Part 1

Authors: Dagmar Matoulková, Petra Kubizniaková

Source: Kvasný průmysl, Vol 64, Iss 1, Pp 10-13 (2018)

Subject Terms: aerobic bacteria, Kocuria, contamination of beer, Micrococcus, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: http://www.kvasnyprumysl.eu/index.php/kp/article/view/11; https://doaj.org/toc/2570-8619

Access URL: https://doaj.org/article/f4ded0bfdf1c44fe84345ab096db2ba0

Monitoring of potential contaminants in beer from the Czech Republic

Authors: Jana Olšovská, Vladimíra Jandovská, Sylvie Běláková, Petra Kubizniaková, Tomáš Vrzal, Karel Štěrba

Source: Kvasný průmysl, Vol 65, Iss 3, Pp 84–96-84–96 (2019)

Subject Terms: biogenic amines, beer contaminants, N-nitroso compounds, nitrosamine determination, heavy metals, mycotoxins, coliform bacteria, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: http://www.kvasnyprumysl.eu/index.php/kp/article/view/123; https://doaj.org/toc/2570-8619

Access URL: https://doaj.org/article/18c2b6806cee46099dfa470536b82a37

Microbiology of brewery production – bacteria of the order Enterobacterales

Authors: Dagmar Matoulková, Eva Vontrobová, Martina Brožová, Petra Kubizniaková

Source: Kvasný průmysl, Vol 64, Iss 4, Pp 161–166-161–166 (2018)

Subject Terms: enterobacteria, Klebsiella, contamination of wort, Obesumbacterium, N-nitrosamines, Rahnella, Enterobacter, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: http://www.kvasnyprumysl.eu/index.php/kp/article/view/37; https://doaj.org/toc/2570-8619

Access URL: https://doaj.org/article/f29959cc16ea449abfbdfc6b7613f76b

Brewing microbiology – Kocuria (Micrococcus) and cultivation methods for their detection – part 2

Authors: Petra Kubizniaková, Martina Brožová

Source: Kvasný průmysl, Vol 64, Iss 4, Pp 156–160-156–160 (2018)

Subject Terms: aerobic bacteria, Kocuria, beer contamination, Micrococcus, Pediococcus, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: http://www.kvasnyprumysl.eu/index.php/kp/article/view/36; https://doaj.org/toc/2570-8619

Access URL: https://doaj.org/article/7ae9537a83ea4278a897889ef83a4cf8

Microbiology of brewing – Lactic Acid Bacteria and Cultivation Methods of their Detection – Part I

Authors: Dagmar Matoulková, Petra Kubizniaková

Source: Kvasný průmysl, Vol 61, Iss 3, Pp 76-88 (2015)

Subject Terms: lactic acid bacteria, identification, contamination of beer, Lactobacillus, Pediococcus, cultivation methods, difficult culturability, VBNC, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: http://www.kvasnyprumysl.eu/index.php/kp/article/view/177; https://doaj.org/toc/2570-8619

Access URL: https://doaj.org/article/3fc149bbb8cd41bd8925b7573d6f2d33

Brewing microbiology – Lactic Acid Bacteria and Cultivation Methods of Their Detection – Part III

Authors: Petra Kubizniaková, Eva Vontrobová, Tomáš Vrzal, Dagmar Matoulková

Source: Kvasný průmysl, Vol 63, Iss 6, Pp 307–313-307–313 (2017)

Subject Terms: adaptation, lactic acid bacteria, contamination of beer, cultivation methods, Lactobacillus, Pediococcus, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: http://www.kvasnyprumysl.eu/index.php/kp/article/view/69; https://doaj.org/toc/2570-8619

Access URL: https://doaj.org/article/5dc1e23fa68f40cf967b05f47a5dd5e0

Microbiology of brewing - Strictly anaerobic bacteria Megasphaera, Pectinatus, Zymophilus and Selenomonas and methods for their detection.

Authors: Dagmar MATOULKOVÁ, Petra KUBIZNIAKOVÁ

Source: Kvasný průmysl, Vol 60, Iss 11, Pp 285-294 (2014)

Subject Terms: Megasphaera, Pectinatus, beer, secondary contamination, Selenomonas, strictly anaerobic bacteria, Zymophilus, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: https://kvasnyprumysl.cz/en/artkey/kpr-201411-0002_Mikrobiologie_pivovarske_vyroby_-_Striktne_anaerobni_bakterie_Megasphaera_Pectinatus_Selenomonas_a_Zymophilus.php; https://doaj.org/toc/0023-5830; https://doaj.org/toc/2570-8619

Access URL: https://doaj.org/article/32b66a7b1d9d450a802b32affc224025

Wild yeasts and methods for their detection - Part II.

Authors: Petra KUBIZNIAKOVÁ, Jana KOPECKÁ, Dagmar MATOULKOVÁ

Source: Kvasný průmysl, Vol 60, Iss 4, Pp 78-87 (2014)

Subject Terms: microbial contamination of beer, wild yeast, foreign yeast, Saccharomyces, non-Saccharomyces, culture media, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: https://kvasnyprumysl.cz/en/artkey/kpr-201404-0001_Divoke_kvasinky_a_metody_jejich_detekce_-_II_cast.php; https://doaj.org/toc/0023-5830; https://doaj.org/toc/2570-8619

Access URL: https://doaj.org/article/3254cb9931154a798bbdc86b51e24213

Brewing microbiology - wild yeasts and methods of their detection.

Authors: Dagmar MATOULKOVÁ, Jana KOPECKÁ, Petra KUBIZNIAKOVÁ

Source: Kvasný průmysl, Vol 59, Iss 9, Pp 246-257 (2013)

Subject Terms: microbial contamination of beer, wild yeast, Saccharomyces, non-Saccharomyces, "S. diastaticus, superattenuation, cultivation media, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: https://kvasnyprumysl.cz/en/artkey/kpr-201309-0003_Mikrobiologie_pivovarske_vyroby_-_Divoke_kvasinky_a_metody_jejich_detekce.php; https://doaj.org/toc/0023-5830; https://doaj.org/toc/2570-8619

Access URL: https://doaj.org/article/0ce1712b339e4fc7b33bd6b71ba7695d

Storage of Pitching Yeast in Brewery

Authors: Jana Kopecká, Petra Kubizniaková, Lukáš Fidrich, Dagmar Matoulková

Source: Kvasný průmysl, Vol 63, Iss 2, Pp 52–56-52–56 (2017)

Subject Terms: yeast storage, storage temperature, acid washing of yeast, stress, viability, vitality, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: http://www.kvasnyprumysl.eu/index.php/kp/article/view/88; https://doaj.org/toc/2570-8619

Access URL: https://doaj.org/article/9e230f2f256a42da909e54217e838dae

Brewing microbiology – Lactic acid bacteria and cultivation methods of detection – part II

Authors: Petra Kubizniaková, Dagmar Matoulková

Source: Kvasný průmysl, Vol 62, Iss 11-12 (2016)

Subject Terms: lactic acid bacteria, contamination of beer, cultivation methods, Lactobacillus, Pediococcus, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: http://www.kvasnyprumysl.eu/index.php/kp/article/view/145; https://doaj.org/toc/2570-8619

Access URL: https://doaj.org/article/9e1ebda55a494beca19af19b85a81b95

Non-Saccharomyces yeasts and their importance in the brewing industry. Part II

Authors: Tatiana Kochláňová, David Kij, Jana Kopecká, Petra Kubizniaková, Dagmar Matoulková

Source: Kvasný průmysl, Vol 62, Iss 7-8, Pp 206–214-206–214 (2016)

Subject Terms: Kluyveromyces, nonalcoholic beer, low-alcohol beer, non-Saccharomyces, Pichia, Torulaspora, Wickerhamomyces, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: http://www.kvasnyprumysl.eu/index.php/kp/article/view/135; https://doaj.org/toc/2570-8619

Access URL: https://doaj.org/article/d9f24b80a1a54ac9ab162cfeba10764d

Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera)

Authors: Tatiana Kochláňová, David Kij, Jana Kopecká, Petra Kubizniaková, Dagmar Matoulková

Source: Kvasný průmysl, Vol 62, Iss 7-8, Pp 198–205-198–205 (2016)

Subject Terms: Brettanomyces, Dekkera, gueuze, non-Saccharomyces, lambic, spontaneous fermentation, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: http://www.kvasnyprumysl.eu/index.php/kp/article/view/134; https://doaj.org/toc/2570-8619

Access URL: https://doaj.org/article/059ebf357d3e48e296a82777040ae4ec

Beer-spoiling ability of lactic acid bacteria and its relation with genes horA, horC and hitA.

Authors: Dagmar MATOULKOVÁ, Petra KUBIZNIAKOVÁ, Karel SIGLER

Source: Kvasný průmysl, Vol 58, Iss 11, Pp 336-342 (2012)

Subject Terms: beer spoilage, resistance to hop bitter compounds, genes horA, horC and hitA, lactic acid bacteria, Lactobacillus brevis, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: https://kvasnyprumysl.cz/en/artkey/kpr-201211-0002_Schopnost_mlecnych_bakterii_kazit_pivo_a_souvislost_s_pritomnosti_genu_horA_horC_a_hitA.php; https://doaj.org/toc/0023-5830; https://doaj.org/toc/2570-8619

Access URL: https://doaj.org/article/4f2985d9dbe74cd58674cad7d0b5abee