Mikroorganismy významné v technologii výroby piva

Bachelor thesis is focused on characteristic of microorganisms which are situated in brewing. It points out the types of microorganisms which are important in the brewing process and it also point out undesirable types which can cause unwanted influences during the manufacturing and in the final product. First chapter is based on the breewing process, next chapter describes yeasts which are used for bottom fermented and top fermented beer. Following chapters deal with undesirable types like Lactid acid bacteria, Acetic acid bacteria, etc. Last part of this thesis is dedicated to fight with undesirable mikroorganisms. Practical part is focused on determination of microorganisms in different parts of The Brewing process. Results give us an insight into sanitation and hygienic situation