Kvasny Prumysl, 1964 (vol. 10), issue 6
Difference between Saccharomyces cerevisiae and its elipsoideus variety.Peer-reviewed article
A. KOCKOVÁ-KRATOCHVÍLOVÁ, M. FISCHEROVÁ
Kvasny Prum. 1964; 10(6): 121-126 | DOI: 10.18832/kp1964020 
To distinguish Saccharomyces cerevisiae from its variety S. c. elipsoideus and S. vini the utilization of lower dextrines and formation of pseudomycelium were taken as criteria. Chromatographic analyses disclosed that no dextrines were involved in the process, but only maltotriose. Classification method was used to decide, whether differences in maltotriose utilization and formation of pseudomycelium provide a sufficient base for distinguishing two varieties. The mentioned criteria are not sufficient for distinguishing two kinds of yeast. It is also extremely difficult to distinguish varieties. During prolonged cultivation of pure cultures differences...
Palletization without pallets.Peer-reviewed article
J. LOOS
Kvasny Prum. 1964; 10(6): 126-129 | DOI: 10.18832/kp1964021
The article analyses economical aspects of palletization in bottling rooms of large breweries. Since some new methods eliminating pallets have marked advantages over palletization, the author describes them briefly and explains, what can be expected from their application at breweries.(In Czech, English summary only)
Proportions of various water forms in agglutinated and conventional bakery yeasts.Peer-reviewed article
A. GINTEROVÁ, L. MITTERHAUSZEROVÁ, O. JANOTKOVÁ
Kvasny Prum. 1964; 10(6): 129-131 | DOI: 10.18832/kp1964022
Agglutinated and conventional yeasts were compared as to the proportions of intercellular water and water free to move under osmotic forces and as to the potassium content. The results of analyses confirm that there are substantial differences, since the proportion of intercellular, bound water in agglutinated yeast is higher. There is a relationship between the agglutination ratio and the amount of bound water. In conventional yeast more water is of active kind moving under osmotic forces. No difference has been found in the potassium contents. Agglutination causes apparently certain changes in the structure of intercellular walls.(In Slovak,...
Stabilizing the tokaj choice wine to prevent biological turbidity.Peer-reviewed article
E. MINÁRIK
Kvasny Prum. 1964; 10(6): 131-133 | DOI: 10.18832/kp1964023
Two chemicals, viz. sorbic acid and diethylester of pyrocarbonic acid were tested as stabilizing additives preventing biological turbidity as also postfermentation in the Tokaj selected wine. It has been ascertained, that any of the mentioned chemicals introduced in 100 mg/l proportion prevents any activity of yeast and microorganisms generally. No post-fermentation can start. The organoleptic properties of wine are not affected. Sorbic acid should be given priority, since it can be introduced in the first year of ageing, whereas the mentioned diethylester could be applied only close before bottling.(In Slovak, English summary only)
Microbiological conditions in soda water plants.Peer-reviewed article
L. NOVÁKOVÁ
Kvasny Prum. 1964; 10(6): 134-136 | DOI: 10.18832/kp1964024
The results of a long lasting and systematic investigation indicate that the microbiological conditions in soda plants must be improved in several respects. First of all it is necessary to clean better and change more frequently filters, pay more attention to disinfection and washing of equipment in bottling departments and to use washing solutions of correct concentration and temperature. One of the ways, how to improve cleanliness is to replace wooden crates and pallets by metal ones. Intervals between servicing and cleaning operations must be shortened.(In Czech, English summary only)