Imobilizované biosystémy a ich pivovarské využitie

Abstrakt

This article summarizes the up-to-date information on the yeast physiology under the continuous beer fermentation conditions. Because of technological adaptation and progress, it is important to understand the physiological influence of immobilization. The yeast immobilization stimulated the ethanol tolerance. The beer quality is significantly influenced by the chemical composition of the yeast carrier and by the immobilization technique.