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Pivo je nápoj s vysokou mikrobiologickou stabilitou. Mezi hlavní faktory ovlivňující mikrobiologickou stabilitu piva patří hořké chmelové látky, alkohol, CO2, nízké pH a nízké koncentrace kyslíku a utilizovatelných živin [1, 2]. Mikroorganizmy schopné růstu a množení v mla

Effect of tetrahydroiso-ɑ-acids on the growth of beer-spoiling and -nonspoiling bacteria.