Kvasny Prumysl, 1959 (vol. 5), issue 10
Economical operation of malting kilns.Peer-reviewed article
V. VLČEK
Kvasny Prum. 1959; 5(10): 225-227 | DOI: 10.18832/kp1959029 
The author describes experience obtained in operating a double-floor kiln with 120 m2of working area. The kiln has been modernized and steam heating from the mains of the heating plant incorporated. Several elements of the reconstruction scheme have been suggested by the author. The technologic process introduced in the new two-storey installation differs from the conventional procedure in having the cycle scheme 2x24 which is applied for manufacturing the so called Czech malt as well. The second substantial difference is the treatment of green malt on upper trays which is not turned. Loading the floors once a day has definite advantages....
Microbial synthesis of fat by means of the RHODOTORULA GRACILIS yeast.Peer-reviewed article
R. PRAUS, J. PROTIVA, J. DYR
Kvasny Prum. 1959; 5(10): 233-236 | DOI: 10.18832/kp1959030
The article deals with the possibility of utilizing raw materials which have been so far lost as waste products of plants manufacturing glucose from starch. Since the dextroner (hydrol) does not practically contain any nitrogen, it is extremely suitable for microbial synthesis of far through the Rhodotorula Gracilis yeast. It can be reasonably expected, that after the yeast have adapted themselves to the dextroner (hydrol) the same results can be achieved as with glucose i.e. the far coefficient well over 22% and far content in the yeast dry matter over 70%. Experiments have been made on a laboratory scale to determine the relation between the duration...
Application of chromatographic method for determination of fermentability of diagnostic sugars.Peer-reviewed article
E. MINÁRIK, L. LAHO, A. NAVARA
Kvasny Prum. 1959; 5(10): 240-243 | DOI: 10.18832/kp1959031
A new chromatographic method has been developed for evaluating the fermentability of diagnostic sugars, this being the main criterion for identification of yeast, permitting correct conclusions from the results of fermenting tests. The method enables also to study the course of fermentation. Owing to its simplicity and reproductiveness of its results the chromatographic method is very suitable for determination of fermentability of diagnostic sugars.(In Slovak, English summary only)