Kvasny Prumysl, 1970 (vol. 16), issue 4
Applikation of high temperatures and pressures in the continuous mashing process. Part II.Peer-reviewed article
V. KAREL
Kvasny Prum. 1970; 16(4): 74-77 | DOI: 10.18832/kp1970008 
The author presents the results of his experimental research works into the technology of continuous mashing based on the application of high temperatures and pressures. The conclusions derived from the experience with a small laboratory plant processing dried malt at the 20 1/hr rate have been verified by operating a bigger pilot plant of the 500 1/hr capacity (wort yield). It is clear that the method and equipment developed originally for mashing dried malt can be used for mashing green malt, as well, irrespectively of its proportion,i.e. up to 100 %. High pressure facilitates grinding. The technology of continuous mashing and the equipment of the...
Time saving method for the determination of lipids and hydrocarbons in fodder yeast produced from hydrocarbon substrates.Peer-reviewed article
M. ©ESTÁKOVÁ
Kvasny Prum. 1970; 16(4): 78-82 | DOI: 10.18832/kp1970009
The authores outlines a new time saving method which has been developed for the determination of lipids in fodder yeast of Candida lipolytica family produced from hydrocarbon substrates. The method is essentially a modification of the known Hummel method and is based on the chromatographic separation of residual hydrocarbons from unsaponifiable phase. The described method reduces the time required for several operations, especially for extraction and drying. Separation of hydrocarbons from other components present in unsaponifiable part by means of adsorbtion chromatography on silicagel column permits very accurate analyses.(In Czech, English summary...
Glucoseoxidase as a stabilizer preventing wine from microbial turbidity.Peer-reviewed article
M. ORSZÁGOVÁ, A. DOBO©, E. PARTLOVÁ
Kvasny Prum. 1970; 16(4): 87-90 | DOI: 10.18832/kp1970010
The results of a comprehensive series of experiments indicate, that the stabilizing effect of glucoseoxidase is not quite satisfactory. The remaining slight turbidity is due to the ability of anaerobic yeast to propagate even in media without oxygen. Turbidity in wine treated with glucoseoxidase is very light, fails to settle and does not tend to form agglomerations of cells, typical for wine without stabilizing additives. The turbidity, though slight, must be eliminated. It can be reasonably expected that by combining the glucoseoxidase+catalase enzyme system with some chemicals, preventing aerobic and anaerobic microorganism from propagation, the...