Kvasny Prumysl, 1955 (vol. 1), issue 5
Continuous fermentation in the molasses distillery.Peer-reviewed article
A. SEILER
Kvasny Prum. 1955; 1(5): 98-100 | DOI: 10.18832/kp1955023 
The author describes 3 technological procedures of the continuous fermentation used inUSSR. They are: F. I. Gladky´s procedure, laureate of Stalin´s prize, Distillery Research Institute in Kyjev and Malčenko-Krištul´s procedure.(In Czech, English summary only).
Half-continuous method for the production of baker's yeast.Peer-reviewed article
V. STUCHLÍK
Kvasny Prum. 1955; 1(5): 100-101 | DOI: 10.18832/kp1955024
The author reports on the half-continuous production of baker's yeast in the yeast factory at Trenčín. He introduces the most essential characters of the half-continuous production and draws attention to various working difficulties.(In Slovak, English summary only).
Activated brewery yeast.Peer-reviewed article
J. RENTZ
Kvasny Prum. 1955; 1(5): 102-104 | DOI: 10.18832/kp1955025
The results from the activation of vitamin D in waste brewery yeasts for feed purposes are summarized in this article. The author acquaints us with the procedure of production.(In Czech, English summary only).
Vermouth, spicy wine, the main representative of dessert wine.Peer-reviewed article
J. ŠILÍNEK
Kvasny Prum. 1955; 1(5): 105-106 | DOI: 10.18832/kp1955026
The author describes his experience with production of vermouth. He summarizes principal conditions of the quality production. In the conclusion he describes the production method used by him.(In Czech, English summary only).
Use of membrane-filters in the sanitary-bacteriological analyses.Peer-reviewed article
O. BENDOVÁ
Kvasny Prum. 1955; 1(5): 106-107 | DOI: 10.18832/kp1955027
The author reports on the results of comparison tests obtained during the determination of the E. Coli germs in water by means of membrane-filters and Ficker-Partiš´s method. He proves that the use of membrane-filters is simpler, quicker and essentially more precise.(In Czech, English summary only).
Progress in thermal economy of molasses distilleries.Peer-reviewed article
E. GREGOR
Kvasny Prum. 1955; 1(5): 108-111 | DOI: 10.18832/kp1955028
The author describes the system of the combined apparatus for the production of fine spirit directly from the mash and the distill-evaporator. He assesses the combined apparatus in terms of saving thermal energy.(In Czech, English summary only).
Wine-merchants introduce Chozrasčot.Peer-reviewed article
J. URBAN
Kvasny Prum. 1955; 1(5): 111-112 | DOI: 10.18832/kp1955029
In the article there is introduced the experience of one of the Czsl. Wine Establishments with Chozrasčot - the system of economy and material responsibility - used in the establishment.(In Czech, English summary only).