Kvasny Prumysl, 1969 (vol. 15), issue 1
Discrimination of coliform bakteria.Peer-reviewed article
O. BENDOVÁ, V. KURZOVÁ
Kvasny Prum. 1969; 15(1): 10-11 | DOI: 10.18832/kp1969001 
If the beer is infested with coliform bacteria, the presence of absence of E. coli and its concentration cannot be taken as an only criterion for evaluating the microbiological condition of the product, since other representatives of the coliform group can be harmful, too. The problem should not be reduced to epidemiologie point of view, as Enterobactera and Citrobactera must be considered pathogenic no less than certain serotypes of E. coli. Their influence depends on the concentration in alimentary organs and susceptibility of individuals. Generally any large - scale infestation with coliform bacteria is a symptom of very poor sanitary conditions...
Wort clarification in whirling tanks.Peer-reviewed article
T. LEJSEK, M. KAHLER, Z. ŠAUER
Kvasny Prum. 1969; 15(1): 12-17 | DOI: 10.18832/kp1969002
The article deals with the practical experience with whirling tanks installed at several breweries. They have some advantages and simplify equipment of fermenting rooms. The autors have carried out a series of tests with a 300 hl whirling tank. The diametre of the tank was 3150 mm. The efficiency of clarification is evaluated by applying two criteria: the percentage of sludge remaining in clarified wort and losses of extract in sludge. The experiments were carried out with 10 % and 14 % wort.From a series of brewing almost 100 % of coarse sludge was separated with extract losses not exceeding 0,25-0,40 %. Each brewing must be handled separately, since...
Sources of losses in bakery yeast plants.Peer-reviewed article
V. STUCHLÍK
Kvasny Prum. 1969; 15(1): 18-21 | DOI: 10.18832/kp1969003
The author points at the principal sources of losses in the bakery yeast plants and evaluates the shares of the following factors: quality of pitching yeast, contamination, losses due to technological processes, losses in waste water, heating installations and electrical equipment. Accurate records which must be daily analysed will provide information necessary for taking appropriate measures.The author points at the principal sources of losses in the bakery yeast plants and evaluates the shares of the following factors: quality of pitching yeast, contamination, losses due to technological processes, losses in waste water, heating installations and...