Task: Translation
Input (Czech): Zp sob v²roby nealkoholick ho piva, j m  se uprav  hodnota pH mladiny bakteriemi produkuj c mi kyselinu ml  nou, spo  v  v tom,  e: a) mladina bez obsahu chmelu nebo chmelov ho extraktu se nech  prot kat bioreaktorem, obsahuj c m imobilizovan  bakterie produkuj c  kyselinu ml  nou na povrchu nestla iteln ho nosi e, kter² sest v  z kontinu ln  por zn  z kladn  hmoty nebo z d lkovan²ch nebo retikul rn ch por zn ch   stic, p°i em  struktura t to z kladn  hmoty nebo t chto   stic je tvo°ena voln  asociovan²mi mikro  sticemi nebo mikrovl kny, vz jemn  spojen²mi chemicky, adhezn  nebo mechanicky, alespo  v n kter²ch spojovac ch m stech mezi jednotliv²mi mikro  sticemi nebo mikrovl kny, kde tyto mikro  stice nebo mikrovl kna sest vaj  z materi lu, zejm na prysky°ice, s vlastnostmi m ni e aniont , b) d le se okyselen  mladina, kter  se z sk  z bioreaktoru, nech  usadit v kontejneru pro dodate nou ·pravu, c) d le se takto upraven  okyselen  mladina z kontejneru pro dodate nou ·pravu sm ch  s neokyselenou mladinou pro ·pravu na p°edepsanou hodnotu pH a  d) tato sm s se d le zpracov v  zn m²m zp sobem na nealkoholick  pivo.\
Output (English): A method of producing a non-alcoholic beer is to adjust the pH of the wort by the acid-producing bacteria by: (a) hopping or hop-extracting the wort with a bioreactor containing immobilized bacteria producing c-acid The surface of the non-compactable carrier, which consisted of a positive material or molded or reticulated design, with a structure of this material or of these materials is formed loosely associated micro-sticks or microwaves, chemically, adhesively or mechanically bonded, at least some interconnections between individual micro-sticks or microwaves, where the micro-sticks or microwaves are composed of materials, including resins; , with the properties of the anion, b) the wort which is removed from the bioreactor can be acidified in a container for additional treatment, c) the wort is then acidified from the additional container with a mixture of non-acidified wort to a prescribed pH value; and d) this mixture is processed in a m² m form for non-alcoholic beer. \ t