Využítí kvasinkových kmenů při výrobě piva

This final thesis is focused on topic of use the yeast strains in beer production. In first part of thesis is descripted brief overview of beer making process, its nutritional values, composition and also inputs needed for its production, namely malt, hops, water and yeast. Following part of thesis considers overall characteristics of yeast strains, their reproduction and their importance in food production industry. After general description the thesis is focused on characteristics of individual strains of yeast used in top and bottom fermentation process, which are used in Czech Republic and also in foreign countries. In following point is discussed the characteristic of substances negatively influencing the dynamics and course of fermentation process. Consecutively the undesirable genera of yeasts are described, which could occur at wrong brewer's practice and could negatively alter the qualitative and sensoric properties of beer