(UL)
-
Vpliv gojišč na rast in flokulacijo vinskih kvasovk = The effect of cultivation media on growth and flocculation in wine yeastsKošmerl, Tatjana ; Raspor, PeterV poskusu smo Íeleli ugotoviti najprimernejǴe gojiǴře in rastne pogoje za prouřevanje flokulacije vinskih kvasovk. Znano je, da je flokulacija zelo obřutljiv proces, katerega lahko motijo Ǵtevilni ... vplivi okolja, ki so vkljuřeni v tvobo flokul. Mnogi fizioloǴki, kemiřni in fizikalni dejavniki, kivplivajo na sposobnost flokulacije kvasovk, vkljuřujejo genetiko sevov, temperaturo, pH, anorganske soli, zrařenje, hranilne snovi, nastale produkte in rastno fazo. Za merjenje stopnje flokulacije in vivo med rastjo kvasovk smouporabili tri metode: a) mikroskopsko Ǵtetje s hemocitometrom, b) subjektivno vizualno ocenjevanje in c) direktno dinamiřno sedimentacijsko-flokulacisjko metodo (DDS Floc Method). Vsi sevi kvasovk vrst Sacch. cerevisiae, Schiz. pombe, TḊspora delbrueckii in rodu Brettanomyces so bili preizkuǴeni v razliřnih gojiǴřih (razredřen moǴt, YNB, YEPD, moǴt, sintetsko gojiǴře in gojiǴře za razmnoÍevanje) v statiřni (anaerobni) in dinamiřni (aerobni) kultivaciji, da smo se prepriřali o razlikah v stopnji in fenotipu flokulacije. Dolořili smo tudi pH, koncentraciji sladkorja in alkohola ob koncu kultivacije ter ocenili parametre rasti. Zbrani rezultati kaÍejo podobnosti s pivskimi kvasovkami. Vinske kvasovke so pokazale razliřne stopnje flokulacije, od neflokulantov do skrajnih flokulantov, in spremenljivokinetiko flokulacije med rastjo. Ugotovili smo, da je flokulacija vinskih kvasovk intenzivnejǴa in pogostnejǴa v gojiǴřih s kompleksnejǴo sestavo.Source: Tehnologija, hrana, zdravje. Knjiga del = Technology, food, nutrition. Proceedings (str. P 04-05, 208-214)Type of material - conference contributionPublish date - 1997Language - slovenianCOBISS.SI-ID - 1873016
Author
Košmerl, Tatjana |
Raspor, Peter
Topics
kvasovke |
flokulacija kvasovk |
vinske kvasovke |
gojišča |
rast kvasovk |
yeasts |
flocculation of yeasts |
wine yeasts |
media |
growth of yeasts
source: Tehnologija, hrana, zdravje. Knjiga del = Technology, food, nutrition. Proceedings (str. P 04-05, 208-214)
Shelf entry
Permalink
- URL:
Impact factor
Access to the JCR database is permitted only to users from Slovenia. Your current IP address is not on the list of IP addresses with access permission, and authentication with the relevant AAI accout is required.
Year | Impact factor | Edition | Category | Classification | ||||
---|---|---|---|---|---|---|---|---|
JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
Select the library membership card:
If the library membership card is not in the list,
add a new one.
DRS, in which the journal is indexed
Database name | Field | Year |
---|
Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
---|---|
Košmerl, Tatjana | 10688 |
Raspor, Peter | 04001 |
Source: Personal bibliographies
and: SICRIS
Select pickup location:
Material pickup by post
Delivery address:
Address is missing from the member's data.
The address retrieval service is currently unavailable, please try again.
By clicking the "OK" button, you will confirm the pickup location selected above and complete the reservation process.
By clicking the "OK" button, you will confirm the above pickup location and delivery address, and complete the reservation process.
By clicking the "OK" button, you will confirm the address selected above and complete the reservation process.
Notification
Automatic login and reservation service currently not available. You can reserve the material on the Biblos portal or try again here later.
Subject headings in COBISS General List of Subject Headings
Select pickup location
The material from the parent unit is free. If the material is delivered to the pickup location from another unit, the library may charge you for this service.
Pickup location | Material status | Reservation |
---|
Reservation in progress
Please wait a moment.
Reservation was successful.
Reservation failed.
Reservation...
Membership card:
Pickup location: