3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
Fig. 6. The fungi, which during its development colonized the
population of the yeasts
In the framework of the study it was confirmed that the
wine is the product of many diverse interactions between
yeasts, fungi and bacteria. This microflora can be positively
and negatively influenced by the different technological
interventions
s744
Fig. 7. The blue-green fungi with the white edge
This work was financially supported by the Ministry
of Education, Youth and Sports under project MSM
021630501.
REFEREnCES
1. Fleet G. H.: Intern. J. Food Microbiol. 86, 11 (2003).