Kvasny Prumysl, 1974 (vol. 20), issue 3
A New culture medium for ascertaining the presence and identification of lactobacilli.Peer-reviewed article
J. ©AVEL, M. PROKOPOVÁ
Kvasny Prum. 1974; 20(3): 49-51 | DOI: 10.18832/kp1974008 
The article deals with a new culture medium which has been developed for ascertaining the presence and determination of lactobacilli. It consists of fermented wort, casein hydrolysate and a substance stimulating the propagation of lactobacilli. Two modifications of the medium, viz. one containing beta-phenylethanol the other without it were compared with two sorts of media manufactured by Sartorius Membranfilter, viz. VLB L 41 and VLB S 7. Beside normal cultures, applied in industry, several strains of pure cultures were used for inoculation. It has been found that the new medium permits to ascertain and identify lactobacilli and pediococci practically...
Technologic and other methods improving the keeping quality of beer.Peer-reviewed article
J. SÝKORA, J. PESLER, J. KROFTA
Kvasny Prum. 1974; 20(3): 52-53 | DOI: 10.18832/kp1974009
The authors specify measures which can be taken to improve the keeping quality of beer. They include technologic processes, filtering methods and sanitary measures.(In Czech, English summary only)
Labels and problems with bottles adjustment in the beverage industry.Peer-reviewed article
J. ©ROGL, J. TETZELI
Kvasny Prum. 1974; 20(3): 54-55 | DOI: 10.18832/kp1974010
The authors specify the requirements which must be met by labels and suggest a testing method.(In Czech, English summary only)
Application of the CA-Condensates system..Peer-reviewed article
J. ©ATAVA, J. ©AVEL
Kvasny Prum. 1974; 20(3): 55-56 | DOI: 10.18832/kp1974011
The authors outline the principles and function of the CA-Condensates [CAC] system which has been developed to mechanize the picking of certain kind of information from the collected store. The management of Jihočeské pivovary N.C. employs the system for selecting information relating to two wide problems. One of them "Modern brewing technology" covers information on barley, malt, hops and semi-products. The other "Microbiologic inspection methods in brewing industry" is now in the final stage of preparation for mechanized processing.(In Czech, English summary only)
Usage of cane molasses for making bakery yeast and dried foyer protein.Peer-reviewed article
E. PÍ©
Kvasny Prum. 1974; 20(3): 57-60 | DOI: 10.18832/kp1974012
The author outlines the results of experiments out with the mixture of cane and sugar beet molasses used as a raw material for making bakery yeast and Dries fodder protein. Two sorts of molasses were mixed in the first stage of the manufacturing process without any thorough homogenization. For making bakery yeast and torula yeast standard technology was applied, taking of course into account specific properties of mash, especially in the clarification and sedimentation phases. Cuban molasses of average composition differ as far as their properties are concerned from sugar beet molasses. The yield of bakery was by 9,4% higher. With fodder protein the...