Kvasny Prumysl, 1980 (vol. 26), issue 10
Pilot brewings of diabetic beer containing izoextract.Peer-reviewed article
M. VANČURA, J. KUBÍČEK, J. LOOS
Kvasny Prum. 1980; 26(10): 217-219 | DOI: 10.18832/kp1980035 
To minimize lossese of hop bitter substances due to very high attenuation degree necessary to brew the DIA-Beer (i. e. diabetic beer the authors have reduced in several brewings the amount of hops by 50 %. To give the beer required bitter taste 2 % water solution of izoextract has been added by metering it into the process tank. From a thorough evaluation of the quality of pilot brewings follows, that roughly 50 % of hops can be substituted by izoextract without any negative effects upon organoleptic properties of beer. Economic side of the substitution is also favourable.(In Czech, English summary only)
Calculating concentration of impurities present in media during their fermentation stage.Peer-reviewed article
J. ROSÁK, J. PELECHOVÁ, V. KRUMPHANZL
Kvasny Prum. 1980; 26(10): 219-222 | DOI: 10.18832/kp1980036
The authors outline a reliable method which has been elaborated to calculate the concentration of impurities that are present to fermenting liquids and get there with one of the substrates, i. e. with synthetic ethanol. Comparision of theoretical data to the results of accurate laboratory measurements show a reasonable conformity. The article deals also with the relationship existing between the concentration of impurities and duration of fermentation process.(In Czech, English summary only)
Bioengineering characteristics of sulphite liquors. II. Oxygen transfer rate and cultivation tests.Peer-reviewed article
J. PÁCA, P. KUJAN, V. MATĚJŮ
Kvasny Prum. 1980; 26(10): 222-226 | DOI: 10.18832/kp1980037
The aim of this study was to find changes of the volumetric oxygen transfer coefficient in calcium- and natrium-bisulphite liquors as a function of the soluble dry mater concentration and increased salt concentrations due to neutralization and essential nutrient and ethanol addition necessary for a further microbial treatment. In addition, growth characteristic of the yeast Candida utilis in continuous cultures using the new type of natrium-bisulphite liquors were tested. The results showed that the KLa value decreased with increasing soluble dry matter concentrations. Changes in KLa coefficient were affected not only due to salts...
Development of disinfectants used in food industry.Peer-reviewed article
L. ©VORCOVÁ
Kvasny Prum. 1980; 26(10): 226-229 | DOI: 10.18832/kp1980038
The article deals with various ways in which non-alcoholic beverages and other food products can he in the course of manufacturing processes seriously contaminated. Every plant has its specific - generally very resistant - microflora and, consequently, concentrations recommended by manufacturers of disinfectants are frequently not efficient enough for effective protection. Prior to applying a new disinfectant it is therefore necessary to carry out proving tests and to find so an optimum concentration. There are several method viz.: dilusion, carrier and disc ones. The authoress describes disinfectants produced inCzechoslovakia including acids and lyes...