Kvasny Prumysl, 1977 (vol. 23), issue 8
KJEL-FOSS - an instrument for the determination of proteins, its properties, accuracy and advantages.Peer-reviewed article
K. KOSAØ
Kvasny Prum. 1977; 23(8): 169-171 | DOI: 10.18832/kp1977027 
In 1976 Research Institute of Brewing and Malting Industries inBrnopurchased a new instrument, known as KJEL-FOSS, for the determination of nitrogenous substances. The instrument operates quite automatically the sequence of operations being the same as that of the method [mineralization, dilution, neutralization, distillation and titration]. The principal pert of the instrument consists of six special Kjeldahl flasks attached to a rotating table making 1/5 of revoluetion every 3 minutes. The results of analysis are known in 15 minutes after putting a sample in-to the instrument. Its maximum capacity is 20 samples per hour. To obtain reliable...
Computer control of small and medium-sized breweries.Peer-reviewed article
A. K. LLOYD
Kvasny Prum. 1977; 23(8): 172-174 | DOI: 10.18832/kp1977028
The growing need for computerized automation of small and medium-sized breweries has made it more than ever important to clear away the mystique surrounding computers, so that they are welcomed by management and labour-force alike, instead of being feared. This article describes a simplified control system specially adapted to the brewing and beverage industries, in which a self-evident computer language, pluy the use minicomputers and micro-processors improve reliability, reduce costs and greatly increase plant flexibility.(In Czech, English summary only)
Fodder yeast production and pathogenic yeasts.Peer-reviewed article
M. POVA®AJ, D. HA¥AMA
Kvasny Prum. 1977; 23(8): 174-176 | DOI: 10.18832/kp1977029
The authors whow the possible contamination of nonconventional fermentation substrates ( n-alkanes, hydrolyzates of lignocellulosic materials), recommended for the production of fodder yeast. Those are mainly certain yeast-like microorganisms of the genus Candida. They deal with the possible causes of infection by comparison of some important cultivation parameters with non-pathogenic production strains and submit several proposals for problem solving.(In Slovak, English summary only)
Enzymatic proportions help to produce clear fruit juice.Peer-reviewed article
I. VYKOUKOVÁ
Kvasny Prum. 1977; 23(8): 176-178 | DOI: 10.18832/kp1977030
In the course of concentration and modernization of juice industry it is necessary to introduce new, improved technologic processes in many manufacturing stages as e.g. squeezing, fermentation of fruit or vegetable squash and juice, clarification of juice etc. The article deals with a fermentation method based on the application of various pectolytic preparations, with its principles, mechanism and conditions under which it can be used to advantage. The author names several leading European producers of enzymatic preparations and recommends doses of PECTINEX for various fruit sorts. Results achieved last year in a series of experiments with pectolysis...
Keeping quality of low-caloric beverages and is relation to the consumption of synthetic sweeteners by yeast.Peer-reviewed article
L. ©VORCOVÁ
Kvasny Prum. 1977; 23(8): 183-186 | DOI: 10.18832/kp1977031
The article deals with the deterioration of the quality of low=caloric beverages coused by the propagation of the propagation of yeast. A number experiments have been carried out with beverages sweetened with fructose, sorbitol and saccharin. In sterile, air-tight, sealed flasks no propagation of yeast was observed in beverages containing ascorbic or sorbic acid. Without the mentioned preserving substances propagation started in a few days after bottling filled on bottling lines propagation is more intensive. Propagation can be inhibited to a certain degree by low pH resulting from higher contents of citric acid. In laboratory experiments yeast was...