Microbiology of brewing - Strictly anaerobic bacteria Megasphaera, Pectinatus, Zymophilus and Selenomonas and methods for their detection. by Dagmar MATOULKOVÁ, Petra KUBIZNIAKOVÁ

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Microbiology of brewing – Lactic Acid Bacteria and Cultivation Methods of their Detection – Part I by Dagmar Matoulková, Petra Kubizniaková

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Brewing microbiology – Kocuria (Micrococcus) and cultivation methods for their detection – part 2 by Petra Kubizniaková, Martina Brožová

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Brewing microbiology – Lactic acid bacteria and cultivation methods of detection – part II by Petra Kubizniaková, Dagmar Matoulková

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Brewing Microbiology – Kocuria (Micrococcus) and Cultivation Methods for their Detection - Part 1 by Dagmar Matoulková, Petra Kubizniaková

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Brewing microbiology – bacteria of the genera Bacillus, Brevibacillus and Paenibacillus and cultivation methods for their detection – part 2 by Martina Brožová, Petra Kubizniakova, Dagmar Matoulková

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Wild yeasts and methods for their detection - Part II. by Petra KUBIZNIAKOVÁ, Jana KOPECKÁ, Dagmar MATOULKOVÁ

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Brewing microbiology – bacteria of the genus Clostridium by Martina Brožová, Petra Kubizniakova, Dagmar Matoulková

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Beer-spoiling ability of lactic acid bacteria and its relation with genes horA, horC and hitA. by Dagmar MATOULKOVÁ, Petra KUBIZNIAKOVÁ, Karel SIGLER

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Brewers lost in wild yeast nomenclature by Lucie Kyselová, Katarína Hanzalíková, Dagmar Matoulková, Petra Kubizniaková

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Cryopreservation: The secret of modern preservation of brewer’s yeasts – minireview by Katarína Hanzalíková, Petra Kubizniakova, Lucie Kyselová, Dagmar Matoulková

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Brewing microbiology – Lactic Acid Bacteria and Cultivation Methods of Their Detection – Part III by Petra Kubizniaková, Eva Vontrobová, Tomáš Vrzal, Dagmar Matoulková

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Storage of Pitching Yeast in Brewery by Jana Kopecká, Petra Kubizniaková, Lukáš Fidrich, Dagmar Matoulková

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Non-microbiological turbidity of beer: Part 1 – semireview by Jana Olšovská, Lucie Kyselová, Petra Kubizniaková, Martin Slabý

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Non-microbiological turbidity of beer: Part 2 – a case study by Jana Olšovská, Petra Kubizniaková, Martin Slabý, Lucie Kyselová

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Microbiology of brewery production – bacteria of the order Enterobacterales by Dagmar Matoulková, Eva Vontrobová, Martina Brožová, Petra Kubizniaková

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Non-Saccharomyces Yeasts and Their Importance in the Brewing Industry Part I -Brettanomyces (Dekkera) by Tatiana Kochláňová, David Kij, Jana Kopecká, Petra Kubizniaková, Dagmar Matoulková

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The role of acetic acid bacteria in brewing and their detection in operation by Petra Kubizniaková, Lucie Kyselová, Martina Brožová, Katarína Hanzalíková, Dagmar Matoulková

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Autochthonous yeasts as one of the tools to produce wines by original technologies by Eva Vontrobová, Petra Kubizniakova, Jaromír Fiala, Jiří Sochor, Dagmar Matoulková

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Characterization of the Strains Isolated from Kefir Grains and their Use for the Production of Beer-based Fermented Beverages from Nontraditional Cereals by Alexandr Mikyška, Dagmar Matoulková, Martin Slabý, Petra Kubizniaková, Ivo Hartman

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