Kvasny Prumysl, 1965 (vol. 11), issue 10
Effect of gibberellic acid upon high-molecular albumins in malt.Peer-reviewed article
V. KAREL
Kvasny Prum. 1965; 11(10): 217-220 | DOI: 10.18832/kp1965029 
Albumins of the Lundin´s A-fraction - after absorbtion on silica gel - have been chromatographically separated into 7 components and the effect of gibberellic acid upon them studied. Exogenous application of gibberelline (GA3) had no effect. No changes of any importance in the proportions of individual high-molecular albumin components could be traced.(In Czech, English summary only)
Brewing industry in Japan.Peer-reviewed article
F. HLAVÁČEK
Kvasny Prum. 1965; 11(10): 221-227 | DOI: 10.18832/kp1965030
Using bery reliable sources of information the author describes the development and structure of brewing industry inJapan. The article deals in detail with the equipment of new and modernized breweries. Capacities of some important breweries are indicated and excellent qualification of Japanese experts underlined.(In Czech, English summary only)
Straight chromatographic determination of organic acids produced at plants manufacturing citric acid by fermenting molasses solution with the Aspergillus niger mould.Peer-reviewed article
L. SEICHERT
Kvasny Prum. 1965; 11(10): 229-230 | DOI: 10.18832/kp1965031
A new method, which can be described as a modified one-dimensional paper chromatographpy, has been developed to identify organic acids produced at plants manufacturing citric acid by germenting molasses solution with the Aspergillusnigermould. The method is reasonably sensitive, saves much time and requires no special preparation of samples. The following acids can be identified and their concentratations roughly estimated: gluconic, citric, malic, oxalic, keto-glutaric, succinic, cis-aconitic, fumaric nad tartaric.(In Czech, English summary only)
Stability of pasteurized non-alcoholic beverages.Peer-reviewed article
H. TRNKOVÁ, L. ŠTROBLOVÁ
Kvasny Prum. 1965; 11(10): 231-234 | DOI: 10.18832/kp1965032
Three most popular, carbonated non-alcoholic beverages had been chosen for tests in which they were pasteurized at various temperatures. After pasteurization lasting 20 minutes at 65˚C only a minimum number of mesophiles represented by sporulating microorganisms was present in the beverages, whereas the yeast there was none.(In Czech, English summary only)