Kvasny Prum. 1962; 8(1): 11-14 | DOI: 10.18832/kp1962002

Some problems of brewery yeasts.Peer-reviewed article

A. KOCKOVÁ-KRATOCHVÍLOVÁ

The article, dealing with some problems of brewery yeasts, evaluates briefly the results of research works in this field taking account of activity of the Czechoslovak as well as of leading foreign institutes. The author points out three main problems attracting at present the attention of research workers, viz: 1. Utilization of various kinds of sugar by yeast. 2. Development of new strains of yeast meeting specific requirements as to basic metabolism. 3. Agglutination and sedimentation of brewery yeast. The author underlines the high level of research works, which are not confined to experiments, but are based on extensive scientific studies and new theories. It can be seen from analyses, that leading problems abroad are roughly the same as in Czechoslovakia
(In Czech, English summary only)

Keywords: brewing industry, brewery yeast, research

Published: January 1, 1962