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class="user-info-component-wrapper"><div class="user-summary-cta-container"><div class="user-summary-container"><div class="social-profile-avatar-container"><img class="profile-avatar u-positionAbsolute" alt="Pavel Dostalek" border="0" onerror="if (this.src != '//a.academia-assets.com/images/s200_no_pic.png') this.src = '//a.academia-assets.com/images/s200_no_pic.png';" width="200" height="200" src="https://0.academia-photos.com/262048/32806483/29728070/s200_pavel.dostalek.jpg" /></div><div class="title-container"><h1 class="ds2-5-heading-sans-serif-sm">Pavel Dostalek</h1><div class="affiliations-container fake-truncate js-profile-affiliations"><div><a class="u-tcGrayDarker" href="https://vscht.academia.edu/">Institute of Chemical Technology Prague</a>, <a class="u-tcGrayDarker" href="https://vscht.academia.edu/Departments/Department_of_Fermentation_Chemistry_and_Bioengineering/Documents">Department of Fermentation Chemistry and Bioengineering</a>, <span class="u-tcGrayDarker">Faculty Member</span></div></div></div></div><div class="sidebar-cta-container"><button class="ds2-5-button hidden profile-cta-button grow js-profile-follow-button" data-broccoli-component="user-info.follow-button" data-click-track="profile-user-info-follow-button" data-follow-user-fname="Pavel" data-follow-user-id="262048" data-follow-user-source="profile_button" data-has-google="false"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">add</span>Follow</button><button class="ds2-5-button hidden profile-cta-button grow js-profile-unfollow-button" data-broccoli-component="user-info.unfollow-button" data-click-track="profile-user-info-unfollow-button" data-unfollow-user-id="262048"><span class="material-symbols-outlined" style="font-size: 20px" translate="no">done</span>Following</button></div></div><div class="user-stats-container"><a><div class="stat-container js-profile-followers"><p class="label">Followers</p><p class="data">162</p></div></a><a><div class="stat-container js-profile-followees" data-broccoli-component="user-info.followees-count" data-click-track="profile-expand-user-info-following"><p class="label">Following</p><p class="data">20</p></div></a><a><div class="stat-container js-profile-coauthors" data-broccoli-component="user-info.coauthors-count" data-click-track="profile-expand-user-info-coauthors"><p class="label">Co-authors</p><p class="data">11</p></div></a><a href="/PavelDostalek/mentions"><div class="stat-container"><p class="label">Mentions</p><p class="data">2,280</p></div></a><span><div class="stat-container"><p class="label"><span class="js-profile-total-view-text">Public Views</span></p><p class="data"><span class="js-profile-view-count"></span></p></div></span></div><div class="user-bio-container"><div class="profile-bio fake-truncate js-profile-about" style="margin: 0px;">My main topic of interest is brewing and malting technology and brewing raw materials.<br /><div class="js-profile-less-about u-linkUnstyled u-tcGrayDarker u-textDecorationUnderline u-displayNone">less</div></div></div><div class="ri-section"><div class="ri-section-header"><span>Interests</span></div><div class="ri-tags-container"><a data-click-track="profile-user-info-expand-research-interests" data-has-card-for-ri-list="262048" href="https://www.academia.edu/Documents/in/Biotechnology"><div id="js-react-on-rails-context" style="display:none" data-rails-context="{"inMailer":false,"i18nLocale":"en","i18nDefaultLocale":"en","href":"https://vscht.academia.edu/PavelDostalek","location":"/PavelDostalek","scheme":"https","host":"vscht.academia.edu","port":null,"pathname":"/PavelDostalek","search":null,"httpAcceptLanguage":null,"serverSide":false}"></div> <div class="js-react-on-rails-component" style="display:none" data-component-name="Pill" data-props="{"color":"gray","children":["Biotechnology"]}" data-trace="false" data-dom-id="Pill-react-component-1431abda-9f3e-4121-b072-dbad99fbbd7a"></div> <div id="Pill-react-component-1431abda-9f3e-4121-b072-dbad99fbbd7a"></div> </a></div></div></div></div><div class="right-panel-container"><div class="user-content-wrapper"><div class="uploads-container" id="social-redesign-work-container"><div class="upload-header"><h2 class="ds2-5-heading-sans-serif-xs">Uploads</h2></div><div class="documents-container backbone-social-profile-documents" style="width: 100%;"><div class="u-taCenter"></div><div class="profile--tab_content_container js-tab-pane tab-pane active" id="all"><div class="profile--tab_heading_container js-section-heading" data-section="Papers" id="Papers"><h3 class="profile--tab_heading_container">Papers by Pavel Dostalek</h3></div><div class="js-work-strip profile--work_container" data-work-id="124835178"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/124835178/Microbial_community_of_hop_Humulus_lupulus_L_and_its_impact_on_the_quality_of_hop_products"><img alt="Research paper thumbnail of Microbial community of hop (Humulus lupulus L.) and its impact on the quality of hop products" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/124835178/Microbial_community_of_hop_Humulus_lupulus_L_and_its_impact_on_the_quality_of_hop_products">Microbial community of hop (Humulus lupulus L.) and its impact on the quality of hop products</a></div><div class="wp-workCard_item"><span>Acta horticulturae</span><span>, Nov 1, 2021</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span 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href="https://www.academia.edu/124835177/Comparison_of_extraction_methods_for_volatile_substances_isolation_from_beer"><img alt="Research paper thumbnail of Comparison of extraction methods for volatile substances isolation from beer" class="work-thumbnail" src="https://attachments.academia-assets.com/118988090/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/124835177/Comparison_of_extraction_methods_for_volatile_substances_isolation_from_beer">Comparison of extraction methods for volatile substances isolation from beer</a></div><div class="wp-workCard_item"><span>Kvasný Průmysl</span><span>, Oct 1, 1995</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="ff1df6c80829308f9f0f786f6a1d761f" 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="117349798"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/117349798/Biologically_Active_Compounds_from_Hops_and_Prospects_for_Their_Use"><img alt="Research paper thumbnail of Biologically Active Compounds from Hops and Prospects for Their Use" class="work-thumbnail" src="https://attachments.academia-assets.com/113228994/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/117349798/Biologically_Active_Compounds_from_Hops_and_Prospects_for_Their_Use">Biologically Active Compounds from Hops and Prospects for Their Use</a></div><div class="wp-workCard_item"><span>Comprehensive Reviews in Food Science and Food Safety</span><span>, Mar 1, 2016</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="3c0430834371cc05def197f0af719455" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":113228994,"asset_id":117349798,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/113228994/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="117349798"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="117349798"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 117349798; 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This paper summarizes the scientific knowledge on the effects of all 3 major groups of secondary metabolites of hops; polyphenols, essential oils, and resins. Because of their chemical diversity, it is no coincidence that these compounds exhibit a wide range of pharmacologically important properties. In addition to antioxidant, anti-inflammatory, and anticancer-related properties, particular attention is being paid to prenylflavonoids that occur almost exclusively in hops and are considered to be some of the most active phytoestrogens known. Hop oils and resins are well known for their sedative and other neuropharmacological properties, but in addition, these compounds exhibit antibacterial and antifungal effects. Recently, alpha bitter acids have been shown to block the development of a number of complex lifestyle diseases that are referred to by the collective name \"metabolic syndrome.\" Information presented in this review confirms the significant potential for the use of hops in the pharmaceutical industry and provides an understanding of beer as a natural drink that, although moderately consumed, may become a source of many health-promoting compounds.","publication_date":{"day":1,"month":3,"year":2016,"errors":{}},"publication_name":"Comprehensive Reviews in Food Science and Food 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href="https://www.academia.edu/117349796/Prediction_of_beer_colloidal_haze_formation"><img alt="Research paper thumbnail of Prediction of beer colloidal haze formation" class="work-thumbnail" src="https://attachments.academia-assets.com/113229024/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/117349796/Prediction_of_beer_colloidal_haze_formation">Prediction of beer colloidal haze formation</a></div><div class="wp-workCard_item"><span>Kvasný Průmysl</span><span>, Apr 1, 2013</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="3a9f0a70743e7f8a1f607d30c2102658" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" 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require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "3a9f0a70743e7f8a1f607d30c2102658" } } $('.js-work-strip[data-work-id=117349796]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":117349796,"title":"Prediction of beer colloidal haze formation","translated_title":"","metadata":{"publisher":"Research Institute of Brewing and Malting","grobid_abstract":"Koloidním zákalem piva se rozumí soustava koloidních částic, které jsou tvořeny tzv. prekurzory zákalu (bílkoviny a polyfenoly). Bílkoviny a polyfenoly spolu ochotně reagují a vytvářejí komplexy, jejichž částice se postupně zvětšují. Tím se komplexy stávají nerozpustnými a vzniká viditelný zákal (Parker, 2007). Rozhodujícím faktorem je přítomnost kyslíku, díky němuž dochází k oxidaci polyfenolů a jejich schopnost reagovat s bílkovinami tak vzrůstá (Parker, 2007). Kromě kyslíku ale tvorbu zákalu urychlují i další vlivy, především nevhodné podmínky při skladování (světlo nebo vyšší teploty) (Robinson et al., 2004). Vznik zákalu představuje pro výrobce velký problém, protože zákazníci považují viditelnou sedlinu v pivu za vadu (Robinson et al., 2004; Siebert et al., 1996). Po celou dobu záruky by pivo mělo být čiré, jiskrné, pěnivé, řízné a mělo by mít odpovídající chuť a vůni (Rehmanji et al., 2004). Během garantované trvanlivosti musí tedy pivovar zaručit, že se pivo z biologického i nebiologického hlediska nezmění a ke spotřebiteli se dostane pouze s minimálními senzorickými změnami. K vyřešení problémů spojených s koloidní stabilitou piva je v pivovarech nezbytné používat nejrůznější stabilizační prostředky (křemičité gely, polyamidové sorbenty). Úkolem stabilizace je minimalizovat riziko vzniku koloidních a senzorických změn. Pivovar by proto měl během deklarované doby záruky provádět kontroly kvality daného produktu. Pro každého výrobce je tedy důležité najít vhodnou metodu, která dostatečně přesně a rychle předpoví trvanlivost daného piva. Míra koloidní stability piva je vždy závislá na řadě konkrétních fyzikálně-chemických vlastností každé šarže výrobku a způsobu skladování. K jejímu stanovení proto doposud neexistuje univerzální metoda použitelná pro všechna piva. Pro obecný odhad trvanlivosti byla v minulosti vyvinuta celá řada fyzikálních i chemických metod (Siebert a Lynn, 2005; Siebert a Lynn, 2006). Mezi nejvíce využívané metody pro stanovení předpovědi trvanlivosti piva patří tzv. šokovací","publication_date":{"day":1,"month":4,"year":2013,"errors":{}},"publication_name":"Kvasný Průmysl","grobid_abstract_attachment_id":113229024},"translated_abstract":null,"internal_url":"https://www.academia.edu/117349796/Prediction_of_beer_colloidal_haze_formation","translated_internal_url":"","created_at":"2024-04-11T05:25:56.927-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":262048,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":113229024,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/113229024/thumbnails/1.jpg","file_name":"kp2013010.pdf","download_url":"https://www.academia.edu/attachments/113229024/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Prediction_of_beer_colloidal_haze_format.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/113229024/kp2013010-libre.pdf?1712838818=\u0026response-content-disposition=attachment%3B+filename%3DPrediction_of_beer_colloidal_haze_format.pdf\u0026Expires=1732810250\u0026Signature=MVlXDFAcHzi2qOd78FRJ7MVxZa64IuwkXNobWpHDHArnOLAlHfqgQwD60fluSKR4wuOKaKcGvlrbWc43389SWmhfzDUTZln9UieEG-L02IwChAi68D~mpdmRrUKjyiG8wZVWQotBVa7d4zFRdCoIR5txu5zTaKsTC2OuZn9YQZX5056GOOJjL85Axfw3mCCbfFoe~YbbtvcjrCPGa8qfd3ayqRyT0NXieOhPKWzr3kQgQVfCeY~W~tWk7EhqXztwYVObs9uy90r4BfKc9fqRHF6g7umlmdWdSex1--x1SshnDHsChhABAE2JBCGjtuGOvSvjAHSHYXFwDcFaPoQ8Ig__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Prediction_of_beer_colloidal_haze_formation","translated_slug":"","page_count":5,"language":"cs","content_type":"Work","owner":{"id":262048,"first_name":"Pavel","middle_initials":null,"last_name":"Dostalek","page_name":"PavelDostalek","domain_name":"vscht","created_at":"2010-10-06T07:00:49.518-07:00","display_name":"Pavel Dostalek","url":"https://vscht.academia.edu/PavelDostalek"},"attachments":[{"id":113229024,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/113229024/thumbnails/1.jpg","file_name":"kp2013010.pdf","download_url":"https://www.academia.edu/attachments/113229024/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Prediction_of_beer_colloidal_haze_format.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/113229024/kp2013010-libre.pdf?1712838818=\u0026response-content-disposition=attachment%3B+filename%3DPrediction_of_beer_colloidal_haze_format.pdf\u0026Expires=1732810250\u0026Signature=MVlXDFAcHzi2qOd78FRJ7MVxZa64IuwkXNobWpHDHArnOLAlHfqgQwD60fluSKR4wuOKaKcGvlrbWc43389SWmhfzDUTZln9UieEG-L02IwChAi68D~mpdmRrUKjyiG8wZVWQotBVa7d4zFRdCoIR5txu5zTaKsTC2OuZn9YQZX5056GOOJjL85Axfw3mCCbfFoe~YbbtvcjrCPGa8qfd3ayqRyT0NXieOhPKWzr3kQgQVfCeY~W~tWk7EhqXztwYVObs9uy90r4BfKc9fqRHF6g7umlmdWdSex1--x1SshnDHsChhABAE2JBCGjtuGOvSvjAHSHYXFwDcFaPoQ8Ig__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":498,"name":"Physics","url":"https://www.academia.edu/Documents/in/Physics"}],"urls":[{"id":41012302,"url":"https://doi.org/10.18832/kp2013010"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="117349795"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/117349795/Volatile_Compound_Profiling_in_Czech_and_Spanish_Lager_Beers_in_Relation_to_Used_Production_Technology"><img alt="Research paper thumbnail of Volatile Compound Profiling in Czech and Spanish Lager Beers in Relation to Used Production Technology" class="work-thumbnail" src="https://attachments.academia-assets.com/113229028/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/117349795/Volatile_Compound_Profiling_in_Czech_and_Spanish_Lager_Beers_in_Relation_to_Used_Production_Technology">Volatile Compound Profiling in Czech and Spanish Lager Beers in Relation to Used Production Technology</a></div><div class="wp-workCard_item"><span>Food Analytical Methods</span><span>, Jul 10, 2019</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="13db4b61abe3c82d76cec739c3fb069e" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":113229028,"asset_id":117349795,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/113229028/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="117349795"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="117349795"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 117349795; 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A comparison of volatile compound profiles from particular lagers and non-alcoholic beers was carried out. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to compare 28 industrial lager beer samples of 3 different types: pale, dark and non-alcoholic. A total of 44 volatile compounds were identified, and 19 of these were quantified. Principal component analysis showed four principal factors, each related to a particular group of compounds. Two factors that explained more than 63.72% of the variability were related to higher alcohols and acetates. Non-alcoholic beers had very low levels of volatile compounds, with the exception of a non-alcoholic Czech beer made using a special yeast that was unable to metabolize maltose and maltotriose, and had a volatile profile closer to that of lagers. Czech lagers brewed using classical technologies differed in their volatile profiles from lagers brewed using modern technologies in Spain, in particular, in the ratio between the contents of higher alcohols and esters.","publication_date":{"day":10,"month":7,"year":2019,"errors":{}},"publication_name":"Food Analytical Methods","grobid_abstract_attachment_id":113229028},"translated_abstract":null,"internal_url":"https://www.academia.edu/117349795/Volatile_Compound_Profiling_in_Czech_and_Spanish_Lager_Beers_in_Relation_to_Used_Production_Technology","translated_internal_url":"","created_at":"2024-04-11T05:25:56.737-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":262048,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":113229028,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/113229028/thumbnails/1.jpg","file_name":"s12161-019-01583-820240411-1-qsi74t.pdf","download_url":"https://www.academia.edu/attachments/113229028/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Volatile_Compound_Profiling_in_Czech_and.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/113229028/s12161-019-01583-820240411-1-qsi74t-libre.pdf?1712838820=\u0026response-content-disposition=attachment%3B+filename%3DVolatile_Compound_Profiling_in_Czech_and.pdf\u0026Expires=1732810250\u0026Signature=V1EhwLgSmnX6iwKUA8HwrmreskQKYjxD5wdEI9Dc2GjHhczbv9Ysr5cnInrF3WOJ7SsLZX~PSGUv7IizaAYgYDtEqzGNsQF3qREj6ggEpcnSB9Gdy7Q2goO1kdLIQ4n4zS-kPglXYrfPS8Ut8y5BWz7VrX1QGSXbOWrpSUDyiLg6rtR8mQRvWKMskd99cQsZtQBOVYHTHaW1FTX0Mekb2CXqsojFRVFtQuJEC50tO8AstOALxGHu3xUM58PWSTz1llYxp85iadC9wC603LpaaWFkTZVbDzvLl6FCTqMgITE01F6PTI-Tc1fTn6L3LvtpRVzlyE0SXCdTlL4Fl~3KKw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Volatile_Compound_Profiling_in_Czech_and_Spanish_Lager_Beers_in_Relation_to_Used_Production_Technology","translated_slug":"","page_count":13,"language":"en","content_type":"Work","owner":{"id":262048,"first_name":"Pavel","middle_initials":null,"last_name":"Dostalek","page_name":"PavelDostalek","domain_name":"vscht","created_at":"2010-10-06T07:00:49.518-07:00","display_name":"Pavel Dostalek","url":"https://vscht.academia.edu/PavelDostalek"},"attachments":[{"id":113229028,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/113229028/thumbnails/1.jpg","file_name":"s12161-019-01583-820240411-1-qsi74t.pdf","download_url":"https://www.academia.edu/attachments/113229028/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Volatile_Compound_Profiling_in_Czech_and.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/113229028/s12161-019-01583-820240411-1-qsi74t-libre.pdf?1712838820=\u0026response-content-disposition=attachment%3B+filename%3DVolatile_Compound_Profiling_in_Czech_and.pdf\u0026Expires=1732810250\u0026Signature=V1EhwLgSmnX6iwKUA8HwrmreskQKYjxD5wdEI9Dc2GjHhczbv9Ysr5cnInrF3WOJ7SsLZX~PSGUv7IizaAYgYDtEqzGNsQF3qREj6ggEpcnSB9Gdy7Q2goO1kdLIQ4n4zS-kPglXYrfPS8Ut8y5BWz7VrX1QGSXbOWrpSUDyiLg6rtR8mQRvWKMskd99cQsZtQBOVYHTHaW1FTX0Mekb2CXqsojFRVFtQuJEC50tO8AstOALxGHu3xUM58PWSTz1llYxp85iadC9wC603LpaaWFkTZVbDzvLl6FCTqMgITE01F6PTI-Tc1fTn6L3LvtpRVzlyE0SXCdTlL4Fl~3KKw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":4656,"name":"Chromatography","url":"https://www.academia.edu/Documents/in/Chromatography"},{"id":6119,"name":"Czech","url":"https://www.academia.edu/Documents/in/Czech"},{"id":67429,"name":"Brewing","url":"https://www.academia.edu/Documents/in/Brewing"},{"id":166448,"name":"Gas Chromatography","url":"https://www.academia.edu/Documents/in/Gas_Chromatography"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"}],"urls":[{"id":41012301,"url":"https://doi.org/10.1007/s12161-019-01583-8"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="117349794"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/117349794/Practical_Experience_with_Installation_of_Beer_Stabilization_in_Operation"><img alt="Research paper thumbnail of Practical Experience with Installation of Beer Stabilization in Operation" class="work-thumbnail" src="https://attachments.academia-assets.com/113229021/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/117349794/Practical_Experience_with_Installation_of_Beer_Stabilization_in_Operation">Practical Experience with Installation of Beer Stabilization in Operation</a></div><div class="wp-workCard_item"><span>Kvasný Průmysl</span><span>, Mar 1, 2014</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="7f70d4265109b8b30820e21f73f14441" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":113229021,"asset_id":117349794,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/113229021/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="117349794"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="117349794"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 117349794; 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dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "7f70d4265109b8b30820e21f73f14441" } } $('.js-work-strip[data-work-id=117349794]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":117349794,"title":"Practical Experience with Installation of Beer Stabilization in Operation","translated_title":"","metadata":{"publisher":"Research Institute of Brewing and Malting","grobid_abstract":"Pivo je celosvětově oblíbený nápoj, a proto jsou na jeho kvalitu přirozeně kladeny vysoké nároky. Stejně jako všechny ostatní potraviny, má však i pivo omezenou trvanlivost, se kterou velmi úzce souvisí jeho koloidní stabilita (Bamforth, 1999). Dnes je zcela běžné deklarovat trvanlivost až 1 rok a pivovar musí garantovat, že se pivo dostane ke spotřebiteli bez senzorických změn, tzn. po celou dobu záruky zůstane čiré, jiskrné, pěnivé, řízné a bude mít odpovídající chuť a vůni (Rehmanji et al., 2004). Pojem koloidní stabilita piva je v pivovarském průmyslu velmi rozšířený a znamená rovnováhu mezi zákalotvornými bílkovinami a polyfenoly, které mají schopnost spolu reagovat a vytvářet komplexy, jež se z piva vylučují ve formě zákalu (Parker, 2007). Pro dosažení dobré koloidní stability je nutné používat kvalitní vstupní suroviny, ověřený technologický postup a po stočení pivo skladovat ve vhodných podmínkách (Robinson et al., 2004). Kromě dodržování těchto základních zásad se v pivovarech běžně používá tzv. stabilizace. Tou se rozumí ošetření piva určitými stabilizačními prostředky, které z piva odstraňují jeden nebo oba hlavní zákalotvorné prekurzory (bílkoviny a polyfenoly) (Siebert et al., 1996). Nejčastěji probíhá stabilizace během konečných úprav piva (při filtraci), k čemuž se dnes používají dva základní postupy: stabilizace pomocí silikagelů a pomocí polyvinylpolypyrrolidonu (PVPP). U silikagelů je předmětem stabilizace reakce s proteiny obsaženými v pivu, zatímco PVPP reaguje se zákalotvornými polyfenoly. Oba tyto prostředky fungují na principu","publication_date":{"day":1,"month":3,"year":2014,"errors":{}},"publication_name":"Kvasný Průmysl","grobid_abstract_attachment_id":113229021},"translated_abstract":null,"internal_url":"https://www.academia.edu/117349794/Practical_Experience_with_Installation_of_Beer_Stabilization_in_Operation","translated_internal_url":"","created_at":"2024-04-11T05:25:56.540-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":262048,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":113229021,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/113229021/thumbnails/1.jpg","file_name":"kp2014005.pdf","download_url":"https://www.academia.edu/attachments/113229021/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Practical_Experience_with_Installation_o.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/113229021/kp2014005-libre.pdf?1712838820=\u0026response-content-disposition=attachment%3B+filename%3DPractical_Experience_with_Installation_o.pdf\u0026Expires=1732810250\u0026Signature=IWVozdDSkW-Lu0LBHSaQ72do6NjXT7~cv8NqMesj3YknZwdtKl7UpayULFbxlBGg6PrXjs7VW3oj9MtXdWHdtuqqME~7RwbCRmTLiL~DnWIvBvKAf6RcGE4cZno3tqxbD27rkw7JkvFoOQW3Sqo3wMx683~4YdiEwMdAziStLxmyrV9HjJAoa~SyZflHNOoN5O4lqDFMQ3ZVtA9YvJ-xH2MK-sP5-Kv57IJsuMJb11TGSh7bzP5wLH6hqBhBZBQXDMLKcyTz7DZkVk2dVzKweI9kpfIEOd-kj3nD-wnlDdrmgbNoUrkXrQOB1C6X1IhQfTLSgB9Vm10INAuSq7r~Ow__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Practical_Experience_with_Installation_of_Beer_Stabilization_in_Operation","translated_slug":"","page_count":6,"language":"en","content_type":"Work","owner":{"id":262048,"first_name":"Pavel","middle_initials":null,"last_name":"Dostalek","page_name":"PavelDostalek","domain_name":"vscht","created_at":"2010-10-06T07:00:49.518-07:00","display_name":"Pavel Dostalek","url":"https://vscht.academia.edu/PavelDostalek"},"attachments":[{"id":113229021,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/113229021/thumbnails/1.jpg","file_name":"kp2014005.pdf","download_url":"https://www.academia.edu/attachments/113229021/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Practical_Experience_with_Installation_o.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/113229021/kp2014005-libre.pdf?1712838820=\u0026response-content-disposition=attachment%3B+filename%3DPractical_Experience_with_Installation_o.pdf\u0026Expires=1732810250\u0026Signature=IWVozdDSkW-Lu0LBHSaQ72do6NjXT7~cv8NqMesj3YknZwdtKl7UpayULFbxlBGg6PrXjs7VW3oj9MtXdWHdtuqqME~7RwbCRmTLiL~DnWIvBvKAf6RcGE4cZno3tqxbD27rkw7JkvFoOQW3Sqo3wMx683~4YdiEwMdAziStLxmyrV9HjJAoa~SyZflHNOoN5O4lqDFMQ3ZVtA9YvJ-xH2MK-sP5-Kv57IJsuMJb11TGSh7bzP5wLH6hqBhBZBQXDMLKcyTz7DZkVk2dVzKweI9kpfIEOd-kj3nD-wnlDdrmgbNoUrkXrQOB1C6X1IhQfTLSgB9Vm10INAuSq7r~Ow__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":498,"name":"Physics","url":"https://www.academia.edu/Documents/in/Physics"},{"id":1302,"name":"Theology","url":"https://www.academia.edu/Documents/in/Theology"}],"urls":[{"id":41012300,"url":"https://doi.org/10.18832/kp2014005"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="117349793"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/117349793/An_immunochemical_method_for_the_determination_of_Ochratoxine_A_in_the_wine_and_its_applications"><img alt="Research paper thumbnail of An immunochemical method for the determination of Ochratoxine A in the wine and its applications" class="work-thumbnail" src="https://attachments.academia-assets.com/113228993/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/117349793/An_immunochemical_method_for_the_determination_of_Ochratoxine_A_in_the_wine_and_its_applications">An immunochemical method for the determination of Ochratoxine A in the wine and its applications</a></div><div class="wp-workCard_item"><span>Kvasný Průmysl</span><span>, Sep 1, 2014</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="e7d21e63cbe5163f6f976796466f7513" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":113228993,"asset_id":117349793,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/113228993/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="117349793"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="117349793"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 117349793; 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Významným rizikem, kterému je v tomto ohledu v poslední době věnována pozornost, je problematika kontaminace mykotoxiny. U zástupců této rozsáhlé (stovky sloučenin) skupiny sekundárních metabolitů plísní, produkovaných zejména rody Aspergillus, Fusarium, Alternaria a Penicillium, byly prokázány významné negativní zdravotní účinky, vycházející zejména z jejich karcinogenních, teratogenních, nefrotoxických, hepatotoxických a imunosupresivních vlastností (Bezerra da Rocha et al., 2014; Ostrý, 2008; Speijers a Speijers, 2004; Schlatter, 2004). V případě výroby alkoholických nápojů (piva a vína) je zdrojem mykotoxinů kontaminovaná surovina, což je v případě piva ječmen, respektive slad (Malachová et al., 2010, Kostelanská et al., 2009) a u vína jsou to hrozny, které jsou ideálním prostředím pro růst plísní rodu Aspergillus, produkujících široké spektrum mykotoxinů, zejména aflatoxiny, ochratoxin A a sterigmatocystin (Anli a Bayram, 2009; Lasram et al., 2012). Hlavním mykotoxinem vína je ochratoxin A (OTA), strukturně vycházející z fenylalaninu (obr. 1), jehož výskyt ve víně byl poprvé potvrzen již v 90. letech minulého století (Zimmerli a Dick, 1996). Obecně jsou za nejdůležitější producenty tohoto mykotoxinu považovány druhy A. ochraceus a P. verrucossum, nicméně v případě kontaminace révy a hroznů byl prokázán rozhodující příspěvek druhů A. carbonarius Imunochemické stanovení ochratoxinu A ve víně a jeho aplikace An Immunochemical Method for the Determination of Ochratoxine A in the Wine and its Applications","publication_date":{"day":1,"month":9,"year":2014,"errors":{}},"publication_name":"Kvasný Průmysl","grobid_abstract_attachment_id":113228993},"translated_abstract":null,"internal_url":"https://www.academia.edu/117349793/An_immunochemical_method_for_the_determination_of_Ochratoxine_A_in_the_wine_and_its_applications","translated_internal_url":"","created_at":"2024-04-11T05:25:56.351-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":262048,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":113228993,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/113228993/thumbnails/1.jpg","file_name":"kp2014021.pdf","download_url":"https://www.academia.edu/attachments/113228993/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"An_immunochemical_method_for_the_determi.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/113228993/kp2014021-libre.pdf?1712838832=\u0026response-content-disposition=attachment%3B+filename%3DAn_immunochemical_method_for_the_determi.pdf\u0026Expires=1732810250\u0026Signature=OaAz6cdQ2ooa1-5SfewF1Ez9NPqQG~qWkEZIOz7Rsu14l1Xe6wbKXDxDVl5p02NLi82qTZAyk~ORiUWrXmpaiIs8qTI0HBZDRDT0jzAkyI0Q7ttAEcpo3yt2tCNJ3EW1O~XwMNpkO4F5UlRtxQtuCE88yf5MM9xnyAPrTiNgti1JouatnhM6LmCqxHsyr-4Kl899A9trhuQzUUiaAguGqWJAyc24M9NjsBItJkl-4d1A2nurJ-Y5ZOM5V3jtr1ZfrKLmzQhLu9uwGFRXGdf51neeVA52UqK6QOb0~9DJiVoOzFNAgHvfPVdYezK5uEVGXW~UVs9z95QYn7M4MFFviw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"An_immunochemical_method_for_the_determination_of_Ochratoxine_A_in_the_wine_and_its_applications","translated_slug":"","page_count":7,"language":"en","content_type":"Work","owner":{"id":262048,"first_name":"Pavel","middle_initials":null,"last_name":"Dostalek","page_name":"PavelDostalek","domain_name":"vscht","created_at":"2010-10-06T07:00:49.518-07:00","display_name":"Pavel Dostalek","url":"https://vscht.academia.edu/PavelDostalek"},"attachments":[{"id":113228993,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/113228993/thumbnails/1.jpg","file_name":"kp2014021.pdf","download_url":"https://www.academia.edu/attachments/113228993/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"An_immunochemical_method_for_the_determi.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/113228993/kp2014021-libre.pdf?1712838832=\u0026response-content-disposition=attachment%3B+filename%3DAn_immunochemical_method_for_the_determi.pdf\u0026Expires=1732810250\u0026Signature=OaAz6cdQ2ooa1-5SfewF1Ez9NPqQG~qWkEZIOz7Rsu14l1Xe6wbKXDxDVl5p02NLi82qTZAyk~ORiUWrXmpaiIs8qTI0HBZDRDT0jzAkyI0Q7ttAEcpo3yt2tCNJ3EW1O~XwMNpkO4F5UlRtxQtuCE88yf5MM9xnyAPrTiNgti1JouatnhM6LmCqxHsyr-4Kl899A9trhuQzUUiaAguGqWJAyc24M9NjsBItJkl-4d1A2nurJ-Y5ZOM5V3jtr1ZfrKLmzQhLu9uwGFRXGdf51neeVA52UqK6QOb0~9DJiVoOzFNAgHvfPVdYezK5uEVGXW~UVs9z95QYn7M4MFFviw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":113228992,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/113228992/thumbnails/1.jpg","file_name":"kp2014021.pdf","download_url":"https://www.academia.edu/attachments/113228992/download_file","bulk_download_file_name":"An_immunochemical_method_for_the_determi.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/113228992/kp2014021-libre.pdf?1712838829=\u0026response-content-disposition=attachment%3B+filename%3DAn_immunochemical_method_for_the_determi.pdf\u0026Expires=1732810250\u0026Signature=GLjLmI4-uMTpi6gDVNPcmL0L9KsJRMrytgToMwnnulXmz4XL58L3E4AwFla77vXp3h~Q8jx8kO10YC4YPyoi2seAR3nSK-s5hI3vCG5DSupF9AoPq8TcJVxGzDbxGSo8T8DB~ewS~VL4EWwY-tUmrzLZbp3iZh~e449XYP-G-ot5sicuWpLe9pn4WRMn3dOBbPgpXNlJXBsP5OPcZRkkbx~nTfphXptUuMKX3M-vHzmAauvlVG2n1Wnre93aBYZaRhZCRKiOEbyJGw6f5CQWeNPxxmboXmcsTXebqmPaW5hEZtdijWbuF2WGBqDpyOQdgNYcmbeDIPHm~M03zXJWwA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":498,"name":"Physics","url":"https://www.academia.edu/Documents/in/Physics"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":26931,"name":"Nuclear Chemistry","url":"https://www.academia.edu/Documents/in/Nuclear_Chemistry"},{"id":38516,"name":"Wine","url":"https://www.academia.edu/Documents/in/Wine"}],"urls":[{"id":41012299,"url":"http://kvasnyprumysl.cz/doi/10.18832/kp2014021.pdf"}]}, dispatcherData: dispatcherData }); 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The transcription factor CadR of Pseudomonas putida shows highly selective affinity with Cd 2+. RESULTS: CadR was genetically engineered by truncating 47 N-terminal amino acids and 21 C-terminal amino acids in order to maximize its expression efficiency while maintaining its metal-binding domain. The redesigned CadR (named T68CadR) was then displayed with Saccharomyces cerevisiae a-agglutinin cell-surface display system. This engineering approach enhanced the H + /OH − buffering capacity and the Cd 2+ adsorption capacity of yeast cells. The surface-engineered cells also performed well at mesophilic and higher temperatures (30-50 ∘ C) under neutral or alkalescent conditions. With an initial concentration of 1.0 mg L −1 , the Cd 2+ removal efficiency remained 85% when the concentration of Na + changed from 0 to 400 mmol L −1 (pH 7.8). The surface-engineered cells also showed highly selective adsorption to Cd 2+ in the presence of Zn 2+ and Pb 2+. CONCLUSIONS: T68CadR displayed yeast cells constructed in this study provide an option to selectively remove Cd in water. 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Targeted genetic modification of a yeast strain is one way to increase beer quality and to improve the economics of beer production. In this review we will present current knowledge on traditional approaches for improving brewing strains and for rational metabolic engineering. These research efforts will, in the near future, lead to the development of a wider range of industrial strains that should increase the diversity of commercial beers.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="041868b40ac626414b548e5f99d2369d" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":113229025,"asset_id":117349790,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/113229025/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="117349790"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="117349790"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 117349790; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=117349790]").text(description); $(".js-view-count[data-work-id=117349790]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 117349790; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='117349790']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 117349790, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "041868b40ac626414b548e5f99d2369d" } } $('.js-work-strip[data-work-id=117349790]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":117349790,"title":"Enhancing the performance of brewing yeasts","translated_title":"","metadata":{"abstract":"Beer production is one of the oldest known traditional biotechnological processes, but is nowadays facing increasing demands not only for enhanced product quality, but also for improved production economics. Targeted genetic modification of a yeast strain is one way to increase beer quality and to improve the economics of beer production. In this review we will present current knowledge on traditional approaches for improving brewing strains and for rational metabolic engineering. These research efforts will, in the near future, lead to the development of a wider range of industrial strains that should increase the diversity of commercial beers.","ai_title_tag":"Improving Brewing Yeasts for Quality and Economic Efficiency","publication_date":{"day":22,"month":1,"year":2017,"errors":{}},"publication_name":"Biotechnology advances"},"translated_abstract":"Beer production is one of the oldest known traditional biotechnological processes, but is nowadays facing increasing demands not only for enhanced product quality, but also for improved production economics. Targeted genetic modification of a yeast strain is one way to increase beer quality and to improve the economics of beer production. 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dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="117349788"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/117349788/Relationship_of_iso_%CE%B1_acid_content_and_endogenous_antioxidative_potential_during_storage_of_lager_beer"><img alt="Research paper thumbnail of Relationship of iso-α-acid content and endogenous antioxidative potential during storage of lager beer" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/117349788/Relationship_of_iso_%CE%B1_acid_content_and_endogenous_antioxidative_potential_during_storage_of_lager_beer">Relationship of iso-α-acid content and endogenous antioxidative potential during storage of lager beer</a></div><div class="wp-workCard_item"><span>Journal of the Institute of Brewing</span><span>, 2014</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ABSTRACT One of the crit. issues regarding the quality of beer is the change in its chem. compn. ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">ABSTRACT One of the crit. issues regarding the quality of beer is the change in its chem. compn. that occurs during storage. Decompn. of iso-α-acids results in an undesirable decrease in bitterness as well as a deterioration in the sensory profile of the beer. These changes are caused by the susceptibility of iso-α-acids to degrdn. owing to the influence of reactive oxygen species and light. The aim of this study was to investigate the influence of storage conditions (temp., light) on the degrdn. of iso-α-acids during aging, with the main focus on monitoring the relationship between the turnover of iso-α-acids, the sulfur dioxide content and the antioxidative potential of stored beer as measured by ESR spectroscopy. In agreement with previous investigations, a significant decrease in the content of bitter compds. (up to 18 % relative to the original level, depending on storage conditions) was obsd. A significant decrease in the antioxidant potential of beer was recorded simultaneously and the data conf</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="117349788"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="117349788"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 117349788; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=117349788]").text(description); $(".js-view-count[data-work-id=117349788]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 117349788; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='117349788']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 117349788, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=117349788]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":117349788,"title":"Relationship of iso-α-acid content and endogenous antioxidative potential during storage of lager beer","translated_title":"","metadata":{"abstract":"ABSTRACT One of the crit. issues regarding the quality of beer is the change in its chem. compn. that occurs during storage. 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Wort sugars metabolism of three brewing yeast strains during pilot plant fermentation</a></div><div class="wp-workCard_item"><span>Kvasny Prumysl</span><span>, 2004</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="fc6b58eca81e64c7aceb33cc9b81b415" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":113228981,"asset_id":117349779,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/113228981/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="117349779"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="117349779"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 117349779; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=117349779]").text(description); $(".js-view-count[data-work-id=117349779]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 117349779; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='117349779']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 117349779, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "fc6b58eca81e64c7aceb33cc9b81b415" } } $('.js-work-strip[data-work-id=117349779]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":117349779,"title":"Wort sugars uptake rate and cell cycle of brewing yeast. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="113678072"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113678072/Technological_possibilities_to_prevent_and_suppress_primary_gushing_of_beer"><img alt="Research paper thumbnail of Technological possibilities to prevent and suppress primary gushing of beer" class="work-thumbnail" src="https://attachments.academia-assets.com/110576949/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113678072/Technological_possibilities_to_prevent_and_suppress_primary_gushing_of_beer">Technological possibilities to prevent and suppress primary gushing of beer</a></div><div class="wp-workCard_item"><span>Trends in Food Science and Technology</span><span>, Mar 1, 2016</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="4f289d714d3d469426f30b6b63763176" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110576949,"asset_id":113678072,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110576949/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113678072"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113678072"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113678072; 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Primary gushing is associated with fungal contamination of barley but the main role in gushing is played by carbon dioxide and surface active proteins called hydrophobins produced by fungi. Secondary gushing is understood as the effect of non-hydrophobin related factors, which either provoke gushing independently and/or can support the expression/intensity of primary gushing. So far there, there is no fully functional gushing suppression strategy at industrial scale. Scope and approach: This review article aims to clarify the underlying mechanism of primary gushing and simultaneously provide an overview of knowledge concerning different strategies of suppressing primary gushing. The published methods of reducing and suppressing primary gushing were analyzed and structured according to various technological sections of beer production. Emphasis was placed on the aspects of applicability in industrial practice. Key findings and conclusions: By analyzing the available data, the following strategies of reducing the risk of beer gushing were identified as the most promising (i) germination of barley in the presence of microorganisms inhibiting the hydrophobin producing fungi, (ii) use of hop oil and products with antigushing effect, and (iii) coating of the glass bottle necks with hydrophobin binding layers. 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Jsou popsány jeho formy výskytu v pivu, rozsah běžně se vyskytujících koncentrací, včetně legislativního omezení. Dále je v článku diskutován mechanismus jeho tvorby při kvašení, faktory, které ji ovlivňují, a jeho úbytek během skladování.","publication_date":{"day":null,"month":null,"year":2006,"errors":{}},"grobid_abstract_attachment_id":110576912},"translated_abstract":null,"internal_url":"https://www.academia.edu/113678068/V%C3%BDznam_oxidu_si%C5%99i%C4%8Dit%C3%A9ho_v_pivu","translated_internal_url":"","created_at":"2024-01-18T01:33:17.220-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":262048,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":110576912,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110576912/thumbnails/1.jpg","file_name":"kp2006028.pdf","download_url":"https://www.academia.edu/attachments/110576912/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Vyznam_oxidu_siriciteho_v_pivu.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110576912/kp2006028-libre.pdf?1705573963=\u0026response-content-disposition=attachment%3B+filename%3DVyznam_oxidu_siriciteho_v_pivu.pdf\u0026Expires=1732810250\u0026Signature=gnPjWgxokd9n-5n5F7svflaQELSpemjk72g2tLyuFL~rhJZyj-EptWFtzJq96oanWvVDvily-bLMLnB~1LMM~qZP5Ull1AyjnBVTCkAcXRzABECYEFfLWZxL3IIg6gkI3FZSzPHfNpHh~7IDtDfunWAhKQdf~rrKLM2KOd-sRKQvzK0H74HZojLhB0qjqNixXC4oDkKJzVyUPRVVD5~QpFqGPhIjgXp96GBBt-o2kx5vzb-NblhBcqfsHc29xzvkcptmerPUh6BLJcygd55ldrbKhFvKOxl02JQbSLxgIgwmZzwXmBjQ9XoR5ODbfBi8H5KcGcFTuU7j3PZAehJsLQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Význam_oxidu_siřičitého_v_pivu","translated_slug":"","page_count":3,"language":"cs","content_type":"Work","owner":{"id":262048,"first_name":"Pavel","middle_initials":null,"last_name":"Dostalek","page_name":"PavelDostalek","domain_name":"vscht","created_at":"2010-10-06T07:00:49.518-07:00","display_name":"Pavel Dostalek","url":"https://vscht.academia.edu/PavelDostalek"},"attachments":[{"id":110576912,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110576912/thumbnails/1.jpg","file_name":"kp2006028.pdf","download_url":"https://www.academia.edu/attachments/110576912/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Vyznam_oxidu_siriciteho_v_pivu.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110576912/kp2006028-libre.pdf?1705573963=\u0026response-content-disposition=attachment%3B+filename%3DVyznam_oxidu_siriciteho_v_pivu.pdf\u0026Expires=1732810250\u0026Signature=gnPjWgxokd9n-5n5F7svflaQELSpemjk72g2tLyuFL~rhJZyj-EptWFtzJq96oanWvVDvily-bLMLnB~1LMM~qZP5Ull1AyjnBVTCkAcXRzABECYEFfLWZxL3IIg6gkI3FZSzPHfNpHh~7IDtDfunWAhKQdf~rrKLM2KOd-sRKQvzK0H74HZojLhB0qjqNixXC4oDkKJzVyUPRVVD5~QpFqGPhIjgXp96GBBt-o2kx5vzb-NblhBcqfsHc29xzvkcptmerPUh6BLJcygd55ldrbKhFvKOxl02JQbSLxgIgwmZzwXmBjQ9XoR5ODbfBi8H5KcGcFTuU7j3PZAehJsLQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":110576913,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110576913/thumbnails/1.jpg","file_name":"kp2006028.pdf","download_url":"https://www.academia.edu/attachments/110576913/download_file","bulk_download_file_name":"Vyznam_oxidu_siriciteho_v_pivu.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110576913/kp2006028-libre.pdf?1705573964=\u0026response-content-disposition=attachment%3B+filename%3DVyznam_oxidu_siriciteho_v_pivu.pdf\u0026Expires=1732810250\u0026Signature=VSjQlke7fvr2nfZq2EcuxvEAKZv84j~x7fTwCUgOHNOYqh9pyXwBpt4cCd59erQeIqdrD5PCmK5Uig78YRwS6vuM1m1L27jl-b7i--zJlG8i~gLBer2kf-3v89F18zG5UmXB2W~wgQ7fwLiRyoPcXvpfMPOpYmjUDPUqfVBL~ufR7YWM-EHTYmNziwlBLTerg~lNW4IIJiK0TlaS-SvC9~h8NRNS7-UEr0tV9LNXgWvTKJON3pyzlFGBrLtYQ6lkaXe~LRw9xznQOaVk32CR1KFo8vEdz1QOPE-hiFLd~8lwrQxUEfOnVh2TLbvNyvC6DZ9PZZujD0isKpwSC63Qig__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":498,"name":"Physics","url":"https://www.academia.edu/Documents/in/Physics"}],"urls":[{"id":38689997,"url":"http://kvasnyprumysl.cz/doi/10.18832/kp2006028.pdf"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="113678067"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113678067/Measurement_of_catechin_7_i_O_i_glucoside_from_barley_to_malt"><img alt="Research paper thumbnail of Measurement of catechin-7-<i>O</i> -glucoside from barley to malt" class="work-thumbnail" src="https://attachments.academia-assets.com/110576947/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113678067/Measurement_of_catechin_7_i_O_i_glucoside_from_barley_to_malt">Measurement of catechin-7-<i>O</i> -glucoside from barley to malt</a></div><div class="wp-workCard_item"><span>Journal of The Institute of Brewing</span><span>, Oct 1, 2018</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="f7668a5c48c5de3eebeb2f0404a611fa" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110576947,"asset_id":113678067,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110576947/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113678067"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113678067"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113678067; 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Glycosylation confers catechin better water solubility and resistance to oxidative and alkaline degradation, with a significant impact on beer quality. However, the sugar moiety also affects catechin bioavailability and may hinder its health effects. The results show that the total catechin-7-O-glucoside content is higher in malt [ranging from 22.3 ± 0.7 to 84 ± 6 mg catechin equivalents (CE)/kg] compared with barley (from 6.3 ± 0.4 to 36 ± 1 mg CE/kg). The catechin-7-O-glucoside content ratio between malt and barley varied from~1.5-to 7-fold for varieties Pioner and Sunshine, respectively. The study of the glycosylation rate during individual stages of the malting process using a barley variety Tipple revealed that the content of catechin-7-O-glucoside gradually increases (0.26 mg CE/kg/h) during the germination stage (~3-fold higher after 120 h of germination). In addition, the glycosylation rate is 5 times faster during kilning steps (1.36 mg CE/kg/h) and its content almost doubles after kilning. 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This paper summarizes the scientific knowledge on the effects of all 3 major groups of secondary metabolites of hops; polyphenols, essential oils, and resins. Because of their chemical diversity, it is no coincidence that these compounds exhibit a wide range of pharmacologically important properties. In addition to antioxidant, anti-inflammatory, and anticancer-related properties, particular attention is being paid to prenylflavonoids that occur almost exclusively in hops and are considered to be some of the most active phytoestrogens known. Hop oils and resins are well known for their sedative and other neuropharmacological properties, but in addition, these compounds exhibit antibacterial and antifungal effects. Recently, alpha bitter acids have been shown to block the development of a number of complex lifestyle diseases that are referred to by the collective name \"metabolic syndrome.\" Information presented in this review confirms the significant potential for the use of hops in the pharmaceutical industry and provides an understanding of beer as a natural drink that, although moderately consumed, may become a source of many health-promoting compounds.","publication_date":{"day":1,"month":3,"year":2016,"errors":{}},"publication_name":"Comprehensive Reviews in Food Science and Food 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Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":212458,"name":"Antifungal","url":"https://www.academia.edu/Documents/in/Antifungal"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":3233721,"name":"Humulus lupulus","url":"https://www.academia.edu/Documents/in/Humulus_lupulus"}],"urls":[{"id":41012303,"url":"https://onlinelibrary.wiley.com/doi/pdfdirect/10.1111/1541-4337.12201"}]}, dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="117349796"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/117349796/Prediction_of_beer_colloidal_haze_formation"><img alt="Research paper thumbnail of Prediction of beer colloidal haze formation" class="work-thumbnail" src="https://attachments.academia-assets.com/113229024/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/117349796/Prediction_of_beer_colloidal_haze_formation">Prediction of beer colloidal haze formation</a></div><div class="wp-workCard_item"><span>Kvasný Průmysl</span><span>, Apr 1, 2013</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="3a9f0a70743e7f8a1f607d30c2102658" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" 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window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=117349796]").text(description); $(".js-view-count[data-work-id=117349796]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 117349796; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='117349796']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 117349796, container: "", }); });</script></span></div><div 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koloidních částic, které jsou tvořeny tzv. prekurzory zákalu (bílkoviny a polyfenoly). Bílkoviny a polyfenoly spolu ochotně reagují a vytvářejí komplexy, jejichž částice se postupně zvětšují. Tím se komplexy stávají nerozpustnými a vzniká viditelný zákal (Parker, 2007). Rozhodujícím faktorem je přítomnost kyslíku, díky němuž dochází k oxidaci polyfenolů a jejich schopnost reagovat s bílkovinami tak vzrůstá (Parker, 2007). Kromě kyslíku ale tvorbu zákalu urychlují i další vlivy, především nevhodné podmínky při skladování (světlo nebo vyšší teploty) (Robinson et al., 2004). Vznik zákalu představuje pro výrobce velký problém, protože zákazníci považují viditelnou sedlinu v pivu za vadu (Robinson et al., 2004; Siebert et al., 1996). Po celou dobu záruky by pivo mělo být čiré, jiskrné, pěnivé, řízné a mělo by mít odpovídající chuť a vůni (Rehmanji et al., 2004). Během garantované trvanlivosti musí tedy pivovar zaručit, že se pivo z biologického i nebiologického hlediska nezmění a ke spotřebiteli se dostane pouze s minimálními senzorickými změnami. K vyřešení problémů spojených s koloidní stabilitou piva je v pivovarech nezbytné používat nejrůznější stabilizační prostředky (křemičité gely, polyamidové sorbenty). Úkolem stabilizace je minimalizovat riziko vzniku koloidních a senzorických změn. Pivovar by proto měl během deklarované doby záruky provádět kontroly kvality daného produktu. Pro každého výrobce je tedy důležité najít vhodnou metodu, která dostatečně přesně a rychle předpoví trvanlivost daného piva. Míra koloidní stability piva je vždy závislá na řadě konkrétních fyzikálně-chemických vlastností každé šarže výrobku a způsobu skladování. K jejímu stanovení proto doposud neexistuje univerzální metoda použitelná pro všechna piva. Pro obecný odhad trvanlivosti byla v minulosti vyvinuta celá řada fyzikálních i chemických metod (Siebert a Lynn, 2005; Siebert a Lynn, 2006). Mezi nejvíce využívané metody pro stanovení předpovědi trvanlivosti piva patří tzv. šokovací","publication_date":{"day":1,"month":4,"year":2013,"errors":{}},"publication_name":"Kvasný Průmysl","grobid_abstract_attachment_id":113229024},"translated_abstract":null,"internal_url":"https://www.academia.edu/117349796/Prediction_of_beer_colloidal_haze_formation","translated_internal_url":"","created_at":"2024-04-11T05:25:56.927-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":262048,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":113229024,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/113229024/thumbnails/1.jpg","file_name":"kp2013010.pdf","download_url":"https://www.academia.edu/attachments/113229024/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Prediction_of_beer_colloidal_haze_format.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/113229024/kp2013010-libre.pdf?1712838818=\u0026response-content-disposition=attachment%3B+filename%3DPrediction_of_beer_colloidal_haze_format.pdf\u0026Expires=1732810250\u0026Signature=MVlXDFAcHzi2qOd78FRJ7MVxZa64IuwkXNobWpHDHArnOLAlHfqgQwD60fluSKR4wuOKaKcGvlrbWc43389SWmhfzDUTZln9UieEG-L02IwChAi68D~mpdmRrUKjyiG8wZVWQotBVa7d4zFRdCoIR5txu5zTaKsTC2OuZn9YQZX5056GOOJjL85Axfw3mCCbfFoe~YbbtvcjrCPGa8qfd3ayqRyT0NXieOhPKWzr3kQgQVfCeY~W~tWk7EhqXztwYVObs9uy90r4BfKc9fqRHF6g7umlmdWdSex1--x1SshnDHsChhABAE2JBCGjtuGOvSvjAHSHYXFwDcFaPoQ8Ig__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Prediction_of_beer_colloidal_haze_formation","translated_slug":"","page_count":5,"language":"cs","content_type":"Work","owner":{"id":262048,"first_name":"Pavel","middle_initials":null,"last_name":"Dostalek","page_name":"PavelDostalek","domain_name":"vscht","created_at":"2010-10-06T07:00:49.518-07:00","display_name":"Pavel Dostalek","url":"https://vscht.academia.edu/PavelDostalek"},"attachments":[{"id":113229024,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/113229024/thumbnails/1.jpg","file_name":"kp2013010.pdf","download_url":"https://www.academia.edu/attachments/113229024/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Prediction_of_beer_colloidal_haze_format.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/113229024/kp2013010-libre.pdf?1712838818=\u0026response-content-disposition=attachment%3B+filename%3DPrediction_of_beer_colloidal_haze_format.pdf\u0026Expires=1732810250\u0026Signature=MVlXDFAcHzi2qOd78FRJ7MVxZa64IuwkXNobWpHDHArnOLAlHfqgQwD60fluSKR4wuOKaKcGvlrbWc43389SWmhfzDUTZln9UieEG-L02IwChAi68D~mpdmRrUKjyiG8wZVWQotBVa7d4zFRdCoIR5txu5zTaKsTC2OuZn9YQZX5056GOOJjL85Axfw3mCCbfFoe~YbbtvcjrCPGa8qfd3ayqRyT0NXieOhPKWzr3kQgQVfCeY~W~tWk7EhqXztwYVObs9uy90r4BfKc9fqRHF6g7umlmdWdSex1--x1SshnDHsChhABAE2JBCGjtuGOvSvjAHSHYXFwDcFaPoQ8Ig__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":498,"name":"Physics","url":"https://www.academia.edu/Documents/in/Physics"}],"urls":[{"id":41012302,"url":"https://doi.org/10.18832/kp2013010"}]}, dispatcherData: dispatcherData }); 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A comparison of volatile compound profiles from particular lagers and non-alcoholic beers was carried out. Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used to compare 28 industrial lager beer samples of 3 different types: pale, dark and non-alcoholic. A total of 44 volatile compounds were identified, and 19 of these were quantified. Principal component analysis showed four principal factors, each related to a particular group of compounds. Two factors that explained more than 63.72% of the variability were related to higher alcohols and acetates. Non-alcoholic beers had very low levels of volatile compounds, with the exception of a non-alcoholic Czech beer made using a special yeast that was unable to metabolize maltose and maltotriose, and had a volatile profile closer to that of lagers. Czech lagers brewed using classical technologies differed in their volatile profiles from lagers brewed using modern technologies in Spain, in particular, in the ratio between the contents of higher alcohols and esters.","publication_date":{"day":10,"month":7,"year":2019,"errors":{}},"publication_name":"Food Analytical Methods","grobid_abstract_attachment_id":113229028},"translated_abstract":null,"internal_url":"https://www.academia.edu/117349795/Volatile_Compound_Profiling_in_Czech_and_Spanish_Lager_Beers_in_Relation_to_Used_Production_Technology","translated_internal_url":"","created_at":"2024-04-11T05:25:56.737-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":262048,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":113229028,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/113229028/thumbnails/1.jpg","file_name":"s12161-019-01583-820240411-1-qsi74t.pdf","download_url":"https://www.academia.edu/attachments/113229028/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Volatile_Compound_Profiling_in_Czech_and.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/113229028/s12161-019-01583-820240411-1-qsi74t-libre.pdf?1712838820=\u0026response-content-disposition=attachment%3B+filename%3DVolatile_Compound_Profiling_in_Czech_and.pdf\u0026Expires=1732810250\u0026Signature=V1EhwLgSmnX6iwKUA8HwrmreskQKYjxD5wdEI9Dc2GjHhczbv9Ysr5cnInrF3WOJ7SsLZX~PSGUv7IizaAYgYDtEqzGNsQF3qREj6ggEpcnSB9Gdy7Q2goO1kdLIQ4n4zS-kPglXYrfPS8Ut8y5BWz7VrX1QGSXbOWrpSUDyiLg6rtR8mQRvWKMskd99cQsZtQBOVYHTHaW1FTX0Mekb2CXqsojFRVFtQuJEC50tO8AstOALxGHu3xUM58PWSTz1llYxp85iadC9wC603LpaaWFkTZVbDzvLl6FCTqMgITE01F6PTI-Tc1fTn6L3LvtpRVzlyE0SXCdTlL4Fl~3KKw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Volatile_Compound_Profiling_in_Czech_and_Spanish_Lager_Beers_in_Relation_to_Used_Production_Technology","translated_slug":"","page_count":13,"language":"en","content_type":"Work","owner":{"id":262048,"first_name":"Pavel","middle_initials":null,"last_name":"Dostalek","page_name":"PavelDostalek","domain_name":"vscht","created_at":"2010-10-06T07:00:49.518-07:00","display_name":"Pavel Dostalek","url":"https://vscht.academia.edu/PavelDostalek"},"attachments":[{"id":113229028,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/113229028/thumbnails/1.jpg","file_name":"s12161-019-01583-820240411-1-qsi74t.pdf","download_url":"https://www.academia.edu/attachments/113229028/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Volatile_Compound_Profiling_in_Czech_and.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/113229028/s12161-019-01583-820240411-1-qsi74t-libre.pdf?1712838820=\u0026response-content-disposition=attachment%3B+filename%3DVolatile_Compound_Profiling_in_Czech_and.pdf\u0026Expires=1732810250\u0026Signature=V1EhwLgSmnX6iwKUA8HwrmreskQKYjxD5wdEI9Dc2GjHhczbv9Ysr5cnInrF3WOJ7SsLZX~PSGUv7IizaAYgYDtEqzGNsQF3qREj6ggEpcnSB9Gdy7Q2goO1kdLIQ4n4zS-kPglXYrfPS8Ut8y5BWz7VrX1QGSXbOWrpSUDyiLg6rtR8mQRvWKMskd99cQsZtQBOVYHTHaW1FTX0Mekb2CXqsojFRVFtQuJEC50tO8AstOALxGHu3xUM58PWSTz1llYxp85iadC9wC603LpaaWFkTZVbDzvLl6FCTqMgITE01F6PTI-Tc1fTn6L3LvtpRVzlyE0SXCdTlL4Fl~3KKw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":4656,"name":"Chromatography","url":"https://www.academia.edu/Documents/in/Chromatography"},{"id":6119,"name":"Czech","url":"https://www.academia.edu/Documents/in/Czech"},{"id":67429,"name":"Brewing","url":"https://www.academia.edu/Documents/in/Brewing"},{"id":166448,"name":"Gas Chromatography","url":"https://www.academia.edu/Documents/in/Gas_Chromatography"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"}],"urls":[{"id":41012301,"url":"https://doi.org/10.1007/s12161-019-01583-8"}]}, dispatcherData: dispatcherData }); 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Stejně jako všechny ostatní potraviny, má však i pivo omezenou trvanlivost, se kterou velmi úzce souvisí jeho koloidní stabilita (Bamforth, 1999). Dnes je zcela běžné deklarovat trvanlivost až 1 rok a pivovar musí garantovat, že se pivo dostane ke spotřebiteli bez senzorických změn, tzn. po celou dobu záruky zůstane čiré, jiskrné, pěnivé, řízné a bude mít odpovídající chuť a vůni (Rehmanji et al., 2004). Pojem koloidní stabilita piva je v pivovarském průmyslu velmi rozšířený a znamená rovnováhu mezi zákalotvornými bílkovinami a polyfenoly, které mají schopnost spolu reagovat a vytvářet komplexy, jež se z piva vylučují ve formě zákalu (Parker, 2007). Pro dosažení dobré koloidní stability je nutné používat kvalitní vstupní suroviny, ověřený technologický postup a po stočení pivo skladovat ve vhodných podmínkách (Robinson et al., 2004). Kromě dodržování těchto základních zásad se v pivovarech běžně používá tzv. stabilizace. Tou se rozumí ošetření piva určitými stabilizačními prostředky, které z piva odstraňují jeden nebo oba hlavní zákalotvorné prekurzory (bílkoviny a polyfenoly) (Siebert et al., 1996). Nejčastěji probíhá stabilizace během konečných úprav piva (při filtraci), k čemuž se dnes používají dva základní postupy: stabilizace pomocí silikagelů a pomocí polyvinylpolypyrrolidonu (PVPP). U silikagelů je předmětem stabilizace reakce s proteiny obsaženými v pivu, zatímco PVPP reaguje se zákalotvornými polyfenoly. 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Významným rizikem, kterému je v tomto ohledu v poslední době věnována pozornost, je problematika kontaminace mykotoxiny. U zástupců této rozsáhlé (stovky sloučenin) skupiny sekundárních metabolitů plísní, produkovaných zejména rody Aspergillus, Fusarium, Alternaria a Penicillium, byly prokázány významné negativní zdravotní účinky, vycházející zejména z jejich karcinogenních, teratogenních, nefrotoxických, hepatotoxických a imunosupresivních vlastností (Bezerra da Rocha et al., 2014; Ostrý, 2008; Speijers a Speijers, 2004; Schlatter, 2004). V případě výroby alkoholických nápojů (piva a vína) je zdrojem mykotoxinů kontaminovaná surovina, což je v případě piva ječmen, respektive slad (Malachová et al., 2010, Kostelanská et al., 2009) a u vína jsou to hrozny, které jsou ideálním prostředím pro růst plísní rodu Aspergillus, produkujících široké spektrum mykotoxinů, zejména aflatoxiny, ochratoxin A a sterigmatocystin (Anli a Bayram, 2009; Lasram et al., 2012). Hlavním mykotoxinem vína je ochratoxin A (OTA), strukturně vycházející z fenylalaninu (obr. 1), jehož výskyt ve víně byl poprvé potvrzen již v 90. letech minulého století (Zimmerli a Dick, 1996). Obecně jsou za nejdůležitější producenty tohoto mykotoxinu považovány druhy A. ochraceus a P. verrucossum, nicméně v případě kontaminace révy a hroznů byl prokázán rozhodující příspěvek druhů A. carbonarius Imunochemické stanovení ochratoxinu A ve víně a jeho aplikace An Immunochemical Method for the Determination of Ochratoxine A in the Wine and its Applications","publication_date":{"day":1,"month":9,"year":2014,"errors":{}},"publication_name":"Kvasný Průmysl","grobid_abstract_attachment_id":113228993},"translated_abstract":null,"internal_url":"https://www.academia.edu/117349793/An_immunochemical_method_for_the_determination_of_Ochratoxine_A_in_the_wine_and_its_applications","translated_internal_url":"","created_at":"2024-04-11T05:25:56.351-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":262048,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":113228993,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/113228993/thumbnails/1.jpg","file_name":"kp2014021.pdf","download_url":"https://www.academia.edu/attachments/113228993/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"An_immunochemical_method_for_the_determi.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/113228993/kp2014021-libre.pdf?1712838832=\u0026response-content-disposition=attachment%3B+filename%3DAn_immunochemical_method_for_the_determi.pdf\u0026Expires=1732810250\u0026Signature=OaAz6cdQ2ooa1-5SfewF1Ez9NPqQG~qWkEZIOz7Rsu14l1Xe6wbKXDxDVl5p02NLi82qTZAyk~ORiUWrXmpaiIs8qTI0HBZDRDT0jzAkyI0Q7ttAEcpo3yt2tCNJ3EW1O~XwMNpkO4F5UlRtxQtuCE88yf5MM9xnyAPrTiNgti1JouatnhM6LmCqxHsyr-4Kl899A9trhuQzUUiaAguGqWJAyc24M9NjsBItJkl-4d1A2nurJ-Y5ZOM5V3jtr1ZfrKLmzQhLu9uwGFRXGdf51neeVA52UqK6QOb0~9DJiVoOzFNAgHvfPVdYezK5uEVGXW~UVs9z95QYn7M4MFFviw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"An_immunochemical_method_for_the_determination_of_Ochratoxine_A_in_the_wine_and_its_applications","translated_slug":"","page_count":7,"language":"en","content_type":"Work","owner":{"id":262048,"first_name":"Pavel","middle_initials":null,"last_name":"Dostalek","page_name":"PavelDostalek","domain_name":"vscht","created_at":"2010-10-06T07:00:49.518-07:00","display_name":"Pavel Dostalek","url":"https://vscht.academia.edu/PavelDostalek"},"attachments":[{"id":113228993,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/113228993/thumbnails/1.jpg","file_name":"kp2014021.pdf","download_url":"https://www.academia.edu/attachments/113228993/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"An_immunochemical_method_for_the_determi.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/113228993/kp2014021-libre.pdf?1712838832=\u0026response-content-disposition=attachment%3B+filename%3DAn_immunochemical_method_for_the_determi.pdf\u0026Expires=1732810250\u0026Signature=OaAz6cdQ2ooa1-5SfewF1Ez9NPqQG~qWkEZIOz7Rsu14l1Xe6wbKXDxDVl5p02NLi82qTZAyk~ORiUWrXmpaiIs8qTI0HBZDRDT0jzAkyI0Q7ttAEcpo3yt2tCNJ3EW1O~XwMNpkO4F5UlRtxQtuCE88yf5MM9xnyAPrTiNgti1JouatnhM6LmCqxHsyr-4Kl899A9trhuQzUUiaAguGqWJAyc24M9NjsBItJkl-4d1A2nurJ-Y5ZOM5V3jtr1ZfrKLmzQhLu9uwGFRXGdf51neeVA52UqK6QOb0~9DJiVoOzFNAgHvfPVdYezK5uEVGXW~UVs9z95QYn7M4MFFviw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":113228992,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/113228992/thumbnails/1.jpg","file_name":"kp2014021.pdf","download_url":"https://www.academia.edu/attachments/113228992/download_file","bulk_download_file_name":"An_immunochemical_method_for_the_determi.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/113228992/kp2014021-libre.pdf?1712838829=\u0026response-content-disposition=attachment%3B+filename%3DAn_immunochemical_method_for_the_determi.pdf\u0026Expires=1732810250\u0026Signature=GLjLmI4-uMTpi6gDVNPcmL0L9KsJRMrytgToMwnnulXmz4XL58L3E4AwFla77vXp3h~Q8jx8kO10YC4YPyoi2seAR3nSK-s5hI3vCG5DSupF9AoPq8TcJVxGzDbxGSo8T8DB~ewS~VL4EWwY-tUmrzLZbp3iZh~e449XYP-G-ot5sicuWpLe9pn4WRMn3dOBbPgpXNlJXBsP5OPcZRkkbx~nTfphXptUuMKX3M-vHzmAauvlVG2n1Wnre93aBYZaRhZCRKiOEbyJGw6f5CQWeNPxxmboXmcsTXebqmPaW5hEZtdijWbuF2WGBqDpyOQdgNYcmbeDIPHm~M03zXJWwA__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":498,"name":"Physics","url":"https://www.academia.edu/Documents/in/Physics"},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology"},{"id":26931,"name":"Nuclear Chemistry","url":"https://www.academia.edu/Documents/in/Nuclear_Chemistry"},{"id":38516,"name":"Wine","url":"https://www.academia.edu/Documents/in/Wine"}],"urls":[{"id":41012299,"url":"http://kvasnyprumysl.cz/doi/10.18832/kp2014021.pdf"}]}, dispatcherData: dispatcherData }); 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The transcription factor CadR of Pseudomonas putida shows highly selective affinity with Cd 2+. RESULTS: CadR was genetically engineered by truncating 47 N-terminal amino acids and 21 C-terminal amino acids in order to maximize its expression efficiency while maintaining its metal-binding domain. The redesigned CadR (named T68CadR) was then displayed with Saccharomyces cerevisiae a-agglutinin cell-surface display system. This engineering approach enhanced the H + /OH − buffering capacity and the Cd 2+ adsorption capacity of yeast cells. The surface-engineered cells also performed well at mesophilic and higher temperatures (30-50 ∘ C) under neutral or alkalescent conditions. With an initial concentration of 1.0 mg L −1 , the Cd 2+ removal efficiency remained 85% when the concentration of Na + changed from 0 to 400 mmol L −1 (pH 7.8). The surface-engineered cells also showed highly selective adsorption to Cd 2+ in the presence of Zn 2+ and Pb 2+. CONCLUSIONS: T68CadR displayed yeast cells constructed in this study provide an option to selectively remove Cd in water. It also might be promising as a tool to determine CadR's Cd-binding mechanism and to improve its selectivity and affinity to Cd 2+ .","publication_date":{"day":13,"month":9,"year":2016,"errors":{}},"publication_name":"Biotechnology Letters","grobid_abstract_attachment_id":113229027},"translated_abstract":null,"internal_url":"https://www.academia.edu/117349791/Surface_engineered_Saccharomyces_cerevisiae_displaying_%CE%B1_acetolactate_decarboxylase_from_Acetobacter_aceti_ssp_xylinum","translated_internal_url":"","created_at":"2024-04-11T05:25:55.895-07:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":262048,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":113229027,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/113229027/thumbnails/1.jpg","file_name":"jctb.478320240411-1-5ay3nq.pdf","download_url":"https://www.academia.edu/attachments/113229027/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Surface_engineered_Saccharomyces_cerevis.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/113229027/jctb.478320240411-1-5ay3nq-libre.pdf?1712838818=\u0026response-content-disposition=attachment%3B+filename%3DSurface_engineered_Saccharomyces_cerevis.pdf\u0026Expires=1732810250\u0026Signature=czkT1SGPHYNb7aqnvmTCS8z1dIUMobZQm8DvnkXmMDmy1TwAR5tjYYohpIYIybkUDLQN0LdCJYIHDTOq4VPAnhIXPrxwkVh-VcRxwMuSK2WjIAbxh0MvvwimIOBGwuIgZ-UiMUzSdmdRuvyhEHg5RDLjpFa8DJioSI88nbf7jMHwhj255XNh4tPgs0qldLmpV-oD0TzZ9FXzZ~zbOcAxWwyBQHXJJ0gOEmnsGkZHHAGcGxHSWYZ7BaJec0KzDKxKO22IY8dOVObNCfO7mEC1pULv~HqdkdVqQSxPjVE7grmQOJMVGn4iTgd0xsfCR17c7-k8UxQY3lk0Cqc7zjO8Pg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Surface_engineered_Saccharomyces_cerevisiae_displaying_α_acetolactate_decarboxylase_from_Acetobacter_aceti_ssp_xylinum","translated_slug":"","page_count":7,"language":"en","content_type":"Work","owner":{"id":262048,"first_name":"Pavel","middle_initials":null,"last_name":"Dostalek","page_name":"PavelDostalek","domain_name":"vscht","created_at":"2010-10-06T07:00:49.518-07:00","display_name":"Pavel Dostalek","url":"https://vscht.academia.edu/PavelDostalek"},"attachments":[{"id":113229027,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/113229027/thumbnails/1.jpg","file_name":"jctb.478320240411-1-5ay3nq.pdf","download_url":"https://www.academia.edu/attachments/113229027/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Surface_engineered_Saccharomyces_cerevis.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/113229027/jctb.478320240411-1-5ay3nq-libre.pdf?1712838818=\u0026response-content-disposition=attachment%3B+filename%3DSurface_engineered_Saccharomyces_cerevis.pdf\u0026Expires=1732810250\u0026Signature=czkT1SGPHYNb7aqnvmTCS8z1dIUMobZQm8DvnkXmMDmy1TwAR5tjYYohpIYIybkUDLQN0LdCJYIHDTOq4VPAnhIXPrxwkVh-VcRxwMuSK2WjIAbxh0MvvwimIOBGwuIgZ-UiMUzSdmdRuvyhEHg5RDLjpFa8DJioSI88nbf7jMHwhj255XNh4tPgs0qldLmpV-oD0TzZ9FXzZ~zbOcAxWwyBQHXJJ0gOEmnsGkZHHAGcGxHSWYZ7BaJec0KzDKxKO22IY8dOVObNCfO7mEC1pULv~HqdkdVqQSxPjVE7grmQOJMVGn4iTgd0xsfCR17c7-k8UxQY3lk0Cqc7zjO8Pg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering"},{"id":145,"name":"Biochemistry","url":"https://www.academia.edu/Documents/in/Biochemistry"},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":923,"name":"Technology","url":"https://www.academia.edu/Documents/in/Technology"},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine"},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary"},{"id":47884,"name":"Biological Sciences","url":"https://www.academia.edu/Documents/in/Biological_Sciences"},{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae"},{"id":51722,"name":"Beer","url":"https://www.academia.edu/Documents/in/Beer"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation"},{"id":305045,"name":"Acetoin","url":"https://www.academia.edu/Documents/in/Acetoin"},{"id":1739003,"name":"Diacetyl","url":"https://www.academia.edu/Documents/in/Diacetyl"},{"id":4079289,"name":"Acetobacter","url":"https://www.academia.edu/Documents/in/Acetobacter"}],"urls":[{"id":41012297,"url":"https://doi.org/10.1007/s10529-016-2205-1"}]}, dispatcherData: dispatcherData }); 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Targeted genetic modification of a yeast strain is one way to increase beer quality and to improve the economics of beer production. In this review we will present current knowledge on traditional approaches for improving brewing strains and for rational metabolic engineering. These research efforts will, in the near future, lead to the development of a wider range of industrial strains that should increase the diversity of commercial beers.</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="041868b40ac626414b548e5f99d2369d" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":113229025,"asset_id":117349790,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/113229025/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="117349790"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="117349790"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 117349790; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=117349790]").text(description); $(".js-view-count[data-work-id=117349790]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 117349790; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='117349790']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 117349790, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "041868b40ac626414b548e5f99d2369d" } } $('.js-work-strip[data-work-id=117349790]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":117349790,"title":"Enhancing the performance of brewing yeasts","translated_title":"","metadata":{"abstract":"Beer production is one of the oldest known traditional biotechnological processes, but is nowadays facing increasing demands not only for enhanced product quality, but also for improved production economics. 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dispatcherData: dispatcherData }); $(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="117349788"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/117349788/Relationship_of_iso_%CE%B1_acid_content_and_endogenous_antioxidative_potential_during_storage_of_lager_beer"><img alt="Research paper thumbnail of Relationship of iso-α-acid content and endogenous antioxidative potential during storage of lager beer" class="work-thumbnail" src="https://a.academia-assets.com/images/blank-paper.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/117349788/Relationship_of_iso_%CE%B1_acid_content_and_endogenous_antioxidative_potential_during_storage_of_lager_beer">Relationship of iso-α-acid content and endogenous antioxidative potential during storage of lager beer</a></div><div class="wp-workCard_item"><span>Journal of the Institute of Brewing</span><span>, 2014</span></div><div class="wp-workCard_item"><span class="js-work-more-abstract-truncated">ABSTRACT One of the crit. issues regarding the quality of beer is the change in its chem. compn. ...</span><a class="js-work-more-abstract" data-broccoli-component="work_strip.more_abstract" data-click-track="profile-work-strip-more-abstract" href="javascript:;"><span> more </span><span><i class="fa fa-caret-down"></i></span></a><span class="js-work-more-abstract-untruncated hidden">ABSTRACT One of the crit. issues regarding the quality of beer is the change in its chem. compn. that occurs during storage. Decompn. of iso-α-acids results in an undesirable decrease in bitterness as well as a deterioration in the sensory profile of the beer. These changes are caused by the susceptibility of iso-α-acids to degrdn. owing to the influence of reactive oxygen species and light. The aim of this study was to investigate the influence of storage conditions (temp., light) on the degrdn. of iso-α-acids during aging, with the main focus on monitoring the relationship between the turnover of iso-α-acids, the sulfur dioxide content and the antioxidative potential of stored beer as measured by ESR spectroscopy. In agreement with previous investigations, a significant decrease in the content of bitter compds. (up to 18 % relative to the original level, depending on storage conditions) was obsd. A significant decrease in the antioxidant potential of beer was recorded simultaneously and the data conf</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="117349788"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="117349788"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 117349788; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=117349788]").text(description); $(".js-view-count[data-work-id=117349788]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 117349788; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='117349788']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 117349788, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (false){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "-1" } } $('.js-work-strip[data-work-id=117349788]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":117349788,"title":"Relationship of iso-α-acid content and endogenous antioxidative potential during storage of lager beer","translated_title":"","metadata":{"abstract":"ABSTRACT One of the crit. issues regarding the quality of beer is the change in its chem. compn. that occurs during storage. 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A significant decrease in the antioxidant potential of beer was recorded simultaneously and the data conf","publisher":"The Institute of Brewing \u0026 Distilling","publication_date":{"day":null,"month":null,"year":2014,"errors":{}},"publication_name":"Journal of the Institute of Brewing"},"translated_abstract":"ABSTRACT One of the crit. issues regarding the quality of beer is the change in its chem. compn. that occurs during storage. Decompn. of iso-α-acids results in an undesirable decrease in bitterness as well as a deterioration in the sensory profile of the beer. These changes are caused by the susceptibility of iso-α-acids to degrdn. owing to the influence of reactive oxygen species and light. 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Wort sugars metabolism of three brewing yeast strains during pilot plant fermentation</a></div><div class="wp-workCard_item"><span>Kvasny Prumysl</span><span>, 2004</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="fc6b58eca81e64c7aceb33cc9b81b415" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":113228981,"asset_id":117349779,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/113228981/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="117349779"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="117349779"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 117349779; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=117349779]").text(description); $(".js-view-count[data-work-id=117349779]").attr('title', description).tooltip(); }); });</script></span></span><span><span class="percentile-widget hidden"><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 117349779; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-work-strip[data-work-id='117349779']"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></span><span><script>$(function() { new Works.PaperRankView({ workId: 117349779, container: "", }); });</script></span></div><div id="work-strip-premium-row-container"></div></div></div><script> require.config({ waitSeconds: 90 })(["https://a.academia-assets.com/assets/wow_profile-f77ea15d77ce96025a6048a514272ad8becbad23c641fc2b3bd6e24ca6ff1932.js","https://a.academia-assets.com/assets/work_edit-ad038b8c047c1a8d4fa01b402d530ff93c45fee2137a149a4a5398bc8ad67560.js"], function() { // from javascript_helper.rb var dispatcherData = {} if (true){ window.WowProfile.dispatcher = window.WowProfile.dispatcher || _.clone(Backbone.Events); dispatcherData = { dispatcher: window.WowProfile.dispatcher, downloadLinkId: "fc6b58eca81e64c7aceb33cc9b81b415" } } $('.js-work-strip[data-work-id=117349779]').each(function() { if (!$(this).data('initialized')) { new WowProfile.WorkStripView({ el: this, workJSON: {"id":117349779,"title":"Wort sugars uptake rate and cell cycle of brewing yeast. 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$(this).data('initialized', true); } }); $a.trackClickSource(".js-work-strip-work-link", "profile_work_strip") }); </script> <div class="js-work-strip profile--work_container" data-work-id="113678072"><div class="profile--work_thumbnail hidden-xs"><a class="js-work-strip-work-link" data-click-track="profile-work-strip-thumbnail" href="https://www.academia.edu/113678072/Technological_possibilities_to_prevent_and_suppress_primary_gushing_of_beer"><img alt="Research paper thumbnail of Technological possibilities to prevent and suppress primary gushing of beer" class="work-thumbnail" src="https://attachments.academia-assets.com/110576949/thumbnails/1.jpg" /></a></div><div class="wp-workCard wp-workCard_itemContainer"><div class="wp-workCard_item wp-workCard--title"><a class="js-work-strip-work-link text-gray-darker" data-click-track="profile-work-strip-title" href="https://www.academia.edu/113678072/Technological_possibilities_to_prevent_and_suppress_primary_gushing_of_beer">Technological possibilities to prevent and suppress primary gushing of beer</a></div><div class="wp-workCard_item"><span>Trends in Food Science and Technology</span><span>, Mar 1, 2016</span></div><div class="wp-workCard_item wp-workCard--actions"><span class="work-strip-bookmark-button-container"></span><a id="4f289d714d3d469426f30b6b63763176" class="wp-workCard--action" rel="nofollow" data-click-track="profile-work-strip-download" data-download="{"attachment_id":110576949,"asset_id":113678072,"asset_type":"Work","button_location":"profile"}" href="https://www.academia.edu/attachments/110576949/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&s=profile"><span><i class="fa fa-arrow-down"></i></span><span>Download</span></a><span class="wp-workCard--action visible-if-viewed-by-owner inline-block" style="display: none;"><span class="js-profile-work-strip-edit-button-wrapper profile-work-strip-edit-button-wrapper" data-work-id="113678072"><a class="js-profile-work-strip-edit-button" tabindex="0"><span><i class="fa fa-pencil"></i></span><span>Edit</span></a></span></span><span id="work-strip-rankings-button-container"></span></div><div class="wp-workCard_item wp-workCard--stats"><span><span><span class="js-view-count view-count u-mr2x" data-work-id="113678072"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 113678072; 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Primary gushing is associated with fungal contamination of barley but the main role in gushing is played by carbon dioxide and surface active proteins called hydrophobins produced by fungi. Secondary gushing is understood as the effect of non-hydrophobin related factors, which either provoke gushing independently and/or can support the expression/intensity of primary gushing. So far there, there is no fully functional gushing suppression strategy at industrial scale. Scope and approach: This review article aims to clarify the underlying mechanism of primary gushing and simultaneously provide an overview of knowledge concerning different strategies of suppressing primary gushing. The published methods of reducing and suppressing primary gushing were analyzed and structured according to various technological sections of beer production. Emphasis was placed on the aspects of applicability in industrial practice. Key findings and conclusions: By analyzing the available data, the following strategies of reducing the risk of beer gushing were identified as the most promising (i) germination of barley in the presence of microorganisms inhibiting the hydrophobin producing fungi, (ii) use of hop oil and products with antigushing effect, and (iii) coating of the glass bottle necks with hydrophobin binding layers. This study intends to inspire research and promote application of new approaches to control gushing.","publication_date":{"day":1,"month":3,"year":2016,"errors":{}},"publication_name":"Trends in Food Science and Technology","grobid_abstract_attachment_id":110576949},"translated_abstract":null,"internal_url":"https://www.academia.edu/113678072/Technological_possibilities_to_prevent_and_suppress_primary_gushing_of_beer","translated_internal_url":"","created_at":"2024-01-18T01:33:17.804-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":262048,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":110576949,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110576949/thumbnails/1.jpg","file_name":"j.tifs.2015.12.00620240118-1-etoqu8.pdf","download_url":"https://www.academia.edu/attachments/110576949/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Technological_possibilities_to_prevent_a.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110576949/j.tifs.2015.12.00620240118-1-etoqu8-libre.pdf?1705573969=\u0026response-content-disposition=attachment%3B+filename%3DTechnological_possibilities_to_prevent_a.pdf\u0026Expires=1732810250\u0026Signature=KJMqf2M1o0NMJf6LdLY9ddB9rvi~K4kpKrxB5firOMC4AY1q-AT4GEHEro2je1DewasyCQj~DxjNczm7UB7q-MMIbEFiQmOaT6helAhaTwhA4uD-fWq4G9iIpWAOcfNZgO682PGtnnSmymfmxyod7bUdSGEXDqB1RLAGgxvIEGHYPv~jYelA~VjG9MXWYS9KlVEZtGTYPHNhIPtEpidlkgjYEIjSSO~4Gv0p1T85unqeRh~xeklqL1VNQnOx55CRa6X4hhqKxx6ogTHiuEsfxj0UjtwABunw3BOCx1gI1gNz8a0HvrV7MPtKFVwpX6zZz91szq73EuykYSySn1FJvw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Technological_possibilities_to_prevent_and_suppress_primary_gushing_of_beer","translated_slug":"","page_count":10,"language":"en","content_type":"Work","owner":{"id":262048,"first_name":"Pavel","middle_initials":null,"last_name":"Dostalek","page_name":"PavelDostalek","domain_name":"vscht","created_at":"2010-10-06T07:00:49.518-07:00","display_name":"Pavel Dostalek","url":"https://vscht.academia.edu/PavelDostalek"},"attachments":[{"id":110576949,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110576949/thumbnails/1.jpg","file_name":"j.tifs.2015.12.00620240118-1-etoqu8.pdf","download_url":"https://www.academia.edu/attachments/110576949/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Technological_possibilities_to_prevent_a.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110576949/j.tifs.2015.12.00620240118-1-etoqu8-libre.pdf?1705573969=\u0026response-content-disposition=attachment%3B+filename%3DTechnological_possibilities_to_prevent_a.pdf\u0026Expires=1732810250\u0026Signature=KJMqf2M1o0NMJf6LdLY9ddB9rvi~K4kpKrxB5firOMC4AY1q-AT4GEHEro2je1DewasyCQj~DxjNczm7UB7q-MMIbEFiQmOaT6helAhaTwhA4uD-fWq4G9iIpWAOcfNZgO682PGtnnSmymfmxyod7bUdSGEXDqB1RLAGgxvIEGHYPv~jYelA~VjG9MXWYS9KlVEZtGTYPHNhIPtEpidlkgjYEIjSSO~4Gv0p1T85unqeRh~xeklqL1VNQnOx55CRa6X4hhqKxx6ogTHiuEsfxj0UjtwABunw3BOCx1gI1gNz8a0HvrV7MPtKFVwpX6zZz91szq73EuykYSySn1FJvw__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering"},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences"},{"id":4104129,"name":"bottle","url":"https://www.academia.edu/Documents/in/bottle"}],"urls":[{"id":38690000,"url":"https://doi.org/10.1016/j.tifs.2015.12.006"}]}, dispatcherData: dispatcherData }); 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Jsou popsány jeho formy výskytu v pivu, rozsah běžně se vyskytujících koncentrací, včetně legislativního omezení. Dále je v článku diskutován mechanismus jeho tvorby při kvašení, faktory, které ji ovlivňují, a jeho úbytek během skladování.","publication_date":{"day":null,"month":null,"year":2006,"errors":{}},"grobid_abstract_attachment_id":110576912},"translated_abstract":null,"internal_url":"https://www.academia.edu/113678068/V%C3%BDznam_oxidu_si%C5%99i%C4%8Dit%C3%A9ho_v_pivu","translated_internal_url":"","created_at":"2024-01-18T01:33:17.220-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":262048,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":110576912,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110576912/thumbnails/1.jpg","file_name":"kp2006028.pdf","download_url":"https://www.academia.edu/attachments/110576912/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Vyznam_oxidu_siriciteho_v_pivu.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110576912/kp2006028-libre.pdf?1705573963=\u0026response-content-disposition=attachment%3B+filename%3DVyznam_oxidu_siriciteho_v_pivu.pdf\u0026Expires=1732810250\u0026Signature=gnPjWgxokd9n-5n5F7svflaQELSpemjk72g2tLyuFL~rhJZyj-EptWFtzJq96oanWvVDvily-bLMLnB~1LMM~qZP5Ull1AyjnBVTCkAcXRzABECYEFfLWZxL3IIg6gkI3FZSzPHfNpHh~7IDtDfunWAhKQdf~rrKLM2KOd-sRKQvzK0H74HZojLhB0qjqNixXC4oDkKJzVyUPRVVD5~QpFqGPhIjgXp96GBBt-o2kx5vzb-NblhBcqfsHc29xzvkcptmerPUh6BLJcygd55ldrbKhFvKOxl02JQbSLxgIgwmZzwXmBjQ9XoR5ODbfBi8H5KcGcFTuU7j3PZAehJsLQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Význam_oxidu_siřičitého_v_pivu","translated_slug":"","page_count":3,"language":"cs","content_type":"Work","owner":{"id":262048,"first_name":"Pavel","middle_initials":null,"last_name":"Dostalek","page_name":"PavelDostalek","domain_name":"vscht","created_at":"2010-10-06T07:00:49.518-07:00","display_name":"Pavel Dostalek","url":"https://vscht.academia.edu/PavelDostalek"},"attachments":[{"id":110576912,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110576912/thumbnails/1.jpg","file_name":"kp2006028.pdf","download_url":"https://www.academia.edu/attachments/110576912/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Vyznam_oxidu_siriciteho_v_pivu.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110576912/kp2006028-libre.pdf?1705573963=\u0026response-content-disposition=attachment%3B+filename%3DVyznam_oxidu_siriciteho_v_pivu.pdf\u0026Expires=1732810250\u0026Signature=gnPjWgxokd9n-5n5F7svflaQELSpemjk72g2tLyuFL~rhJZyj-EptWFtzJq96oanWvVDvily-bLMLnB~1LMM~qZP5Ull1AyjnBVTCkAcXRzABECYEFfLWZxL3IIg6gkI3FZSzPHfNpHh~7IDtDfunWAhKQdf~rrKLM2KOd-sRKQvzK0H74HZojLhB0qjqNixXC4oDkKJzVyUPRVVD5~QpFqGPhIjgXp96GBBt-o2kx5vzb-NblhBcqfsHc29xzvkcptmerPUh6BLJcygd55ldrbKhFvKOxl02JQbSLxgIgwmZzwXmBjQ9XoR5ODbfBi8H5KcGcFTuU7j3PZAehJsLQ__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"},{"id":110576913,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110576913/thumbnails/1.jpg","file_name":"kp2006028.pdf","download_url":"https://www.academia.edu/attachments/110576913/download_file","bulk_download_file_name":"Vyznam_oxidu_siriciteho_v_pivu.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110576913/kp2006028-libre.pdf?1705573964=\u0026response-content-disposition=attachment%3B+filename%3DVyznam_oxidu_siriciteho_v_pivu.pdf\u0026Expires=1732810250\u0026Signature=VSjQlke7fvr2nfZq2EcuxvEAKZv84j~x7fTwCUgOHNOYqh9pyXwBpt4cCd59erQeIqdrD5PCmK5Uig78YRwS6vuM1m1L27jl-b7i--zJlG8i~gLBer2kf-3v89F18zG5UmXB2W~wgQ7fwLiRyoPcXvpfMPOpYmjUDPUqfVBL~ufR7YWM-EHTYmNziwlBLTerg~lNW4IIJiK0TlaS-SvC9~h8NRNS7-UEr0tV9LNXgWvTKJON3pyzlFGBrLtYQ6lkaXe~LRw9xznQOaVk32CR1KFo8vEdz1QOPE-hiFLd~8lwrQxUEfOnVh2TLbvNyvC6DZ9PZZujD0isKpwSC63Qig__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":498,"name":"Physics","url":"https://www.academia.edu/Documents/in/Physics"}],"urls":[{"id":38689997,"url":"http://kvasnyprumysl.cz/doi/10.18832/kp2006028.pdf"}]}, dispatcherData: dispatcherData }); 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Glycosylation confers catechin better water solubility and resistance to oxidative and alkaline degradation, with a significant impact on beer quality. However, the sugar moiety also affects catechin bioavailability and may hinder its health effects. The results show that the total catechin-7-O-glucoside content is higher in malt [ranging from 22.3 ± 0.7 to 84 ± 6 mg catechin equivalents (CE)/kg] compared with barley (from 6.3 ± 0.4 to 36 ± 1 mg CE/kg). The catechin-7-O-glucoside content ratio between malt and barley varied from~1.5-to 7-fold for varieties Pioner and Sunshine, respectively. The study of the glycosylation rate during individual stages of the malting process using a barley variety Tipple revealed that the content of catechin-7-O-glucoside gradually increases (0.26 mg CE/kg/h) during the germination stage (~3-fold higher after 120 h of germination). In addition, the glycosylation rate is 5 times faster during kilning steps (1.36 mg CE/kg/h) and its content almost doubles after kilning. The first steps of the kilning stage encompass optimal moisture and temperature for enzyme activity (~45% moisture and 55°C) which may explain the higher catechin-7-O-glucoside formation rate.","publication_date":{"day":1,"month":10,"year":2018,"errors":{}},"publication_name":"Journal of The Institute of Brewing","grobid_abstract_attachment_id":110576947},"translated_abstract":null,"internal_url":"https://www.academia.edu/113678067/Measurement_of_catechin_7_i_O_i_glucoside_from_barley_to_malt","translated_internal_url":"","created_at":"2024-01-18T01:33:17.012-08:00","preview_url":null,"current_user_can_edit":null,"current_user_is_owner":null,"owner_id":262048,"coauthors_can_edit":true,"document_type":"paper","co_author_tags":[],"downloadable_attachments":[{"id":110576947,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110576947/thumbnails/1.jpg","file_name":"jib.pdf","download_url":"https://www.academia.edu/attachments/110576947/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Measurement_of_catechin_7_i_O_i_glucosid.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110576947/jib-libre.pdf?1705573968=\u0026response-content-disposition=attachment%3B+filename%3DMeasurement_of_catechin_7_i_O_i_glucosid.pdf\u0026Expires=1732810250\u0026Signature=eq6CUfSq3-BzSTLvAnU9feb7HYThgVE0Javss4TJNElrEPTh3d0a9lWgj6u1YCaCFMO1fxBMegj-uB7T2UztlhbOlmFWatmyJ3kkQ7oMAb7aOkfWc8SoYlbc~SD8wTwXOrdOrlGK6n3ms5jVDkmB86TWUG2hFWn2-VAo7vu3XEO7qPqva9YvlZIVP4JUCdxrilR3s~27bukaF9Jgt1PKCAPWejlN07Btrp8Kf8aA25YDfPyrdxs4G4NB~mUqGZ7quQGQoM9tQdGv1Y8h8UXYx0NG6kt8SBMQRMrPw99ZQWj2oNU-CgnE1Pxvc6nzLBXXId7I-DRbzO5LvD1T9Ky0Cg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"slug":"Measurement_of_catechin_7_i_O_i_glucoside_from_barley_to_malt","translated_slug":"","page_count":6,"language":"en","content_type":"Work","owner":{"id":262048,"first_name":"Pavel","middle_initials":null,"last_name":"Dostalek","page_name":"PavelDostalek","domain_name":"vscht","created_at":"2010-10-06T07:00:49.518-07:00","display_name":"Pavel Dostalek","url":"https://vscht.academia.edu/PavelDostalek"},"attachments":[{"id":110576947,"title":"","file_type":"pdf","scribd_thumbnail_url":"https://attachments.academia-assets.com/110576947/thumbnails/1.jpg","file_name":"jib.pdf","download_url":"https://www.academia.edu/attachments/110576947/download_file?st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&st=MTczMjgwNjY1MCw4LjIyMi4yMDguMTQ2&","bulk_download_file_name":"Measurement_of_catechin_7_i_O_i_glucosid.pdf","bulk_download_url":"https://d1wqtxts1xzle7.cloudfront.net/110576947/jib-libre.pdf?1705573968=\u0026response-content-disposition=attachment%3B+filename%3DMeasurement_of_catechin_7_i_O_i_glucosid.pdf\u0026Expires=1732810250\u0026Signature=eq6CUfSq3-BzSTLvAnU9feb7HYThgVE0Javss4TJNElrEPTh3d0a9lWgj6u1YCaCFMO1fxBMegj-uB7T2UztlhbOlmFWatmyJ3kkQ7oMAb7aOkfWc8SoYlbc~SD8wTwXOrdOrlGK6n3ms5jVDkmB86TWUG2hFWn2-VAo7vu3XEO7qPqva9YvlZIVP4JUCdxrilR3s~27bukaF9Jgt1PKCAPWejlN07Btrp8Kf8aA25YDfPyrdxs4G4NB~mUqGZ7quQGQoM9tQdGv1Y8h8UXYx0NG6kt8SBMQRMrPw99ZQWj2oNU-CgnE1Pxvc6nzLBXXId7I-DRbzO5LvD1T9Ky0Cg__\u0026Key-Pair-Id=APKAJLOHF5GGSLRBV4ZA"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering"},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry"},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science"},{"id":47884,"name":"Biological Sciences","url":"https://www.academia.edu/Documents/in/Biological_Sciences"},{"id":67429,"name":"Brewing","url":"https://www.academia.edu/Documents/in/Brewing"},{"id":260118,"name":"CHEMICAL SCIENCES","url":"https://www.academia.edu/Documents/in/CHEMICAL_SCIENCES"},{"id":315117,"name":"Germination","url":"https://www.academia.edu/Documents/in/Germination"},{"id":1223957,"name":"Catechin","url":"https://www.academia.edu/Documents/in/Catechin"},{"id":1512234,"name":"Glucoside","url":"https://www.academia.edu/Documents/in/Glucoside"}],"urls":[{"id":38689996,"url":"https://doi.org/10.1002/jib.530"}]}, dispatcherData: dispatcherData }); 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