Kvasny Prumysl, 1980 (vol. 26), issue 9
Application of Gas Chromatography to Analyses of Amino Acids.Peer-reviewed article
H. ŠEDOVÁ, M. KAHLER
Kvasny Prum. 1980; 26(9): 193-197 | DOI: 10.18832/kp1980029 
The article deals in detail with the sequence of operations required for cleaning and derivatisation of amino acids and their estimation by applying gas chromatography methods. The Mac Kenzie-Tenashuka method has been modified and permits now to determine the amount of amino acids in wort, beer and wine. The applicability and reliability of the method have been verified through a series of analyses covering mixtures of pure amino acids, various sorts of wort, beer and wine. All analyses give reproducible results with deviations not exceeding 3 %. The method can be used to study changing concentrations of amino acids in the course of brewing processes...
Taxonomy of lactobacilli and pediococci contaminating beer.Peer-reviewed article
O. BENDOVÁ, V. KURZOVÁ
Kvasny Prum. 1980; 26(9): 197-199 | DOI: 10.18832/kp1980030
The article deals briefly with differing approaches to the taxonomy of two groups of beer contaminating microorganisms, viz.: Pediococci of Streptococcaceae familia and Lactobacilli of Lactobacillaceae familia.NOT AVAILABLE(In Czech, English summary only)
Biosynthesis of L-lysine produced by the Corynebacterium glutamicum strains in media consisting of wood hydrolysate and acetic acid. Part I. Utilization of carbon sources.Peer-reviewed article
F. SMÉKAL, J. PELECHOVÁ, E. KINDLOVÁ, V. KRUMPHANZL
Kvasny Prum. 1980; 26(9): 200-202 | DOI: 10.18832/kp1980031
Hexose-pentose saccharid complex present in acid wood hydrolysate can - if combined with acetic acid - serve as a substitute for saccharose in fermentation media used for biosynthesis of L-lysine produced by the Corynebacterium glutamicum strains. Results of experiments carried out in laboratory fermentation tanks show that the method, i. e. biosynthesis of L-lysine by fermentation processes is ripe and proven enough to be introduced in a suitable pilot plant. The yield of L-lysine depends on the quality of wood hydrolysate, proportion of individual hexoses and pentoses, as well as on the concentration of hydrolysis by-products which inhibit the propagation...
Distilleries can save much energy.Peer-reviewed article
J. MORAVEC, J. ROSÁK, V. MALEČEK
Kvasny Prum. 1980; 26(9): 202-205 | DOI: 10.18832/kp1980032
In the first part of the article the authors examine the question, whether the requirements of very rigorous National Standards regulating in Czechoslovakia the quality of alcohol produced by fermentation are justified by the character of its final application. The second part deals with the energy consumption in rectification processes. Since it depends on alcohol concentration in the rectified product, it is possible to save much energy by reducing the concentration limit indicated in Standard from 96,3% (volumetric) to 95,7 %. The authors maintain that more than 80 % of alcohol consumed in Czechoslovakia for various purposes does not require concentration...
Contaminating yeast species and yeast-like microorganisms in wines and their qualities.Peer-reviewed article
E. MINÁRIK, H. BACHOVÁ
Kvasny Prum. 1980; 26(9): 206-208 | DOI: 10.18832/kp1980033
Ecological investigations on yeast in young grape wines prior to and after first racking indicate the predominance of species of the genus Saccharomyces accompanied by film-forming species in the microflora. The yeast flora of wines of low alcohol content does not qualitatively differ after first racking from wines with higher alcohol content. The yeast flora of bottled wines consists almost completely of Saccharomyces species. High frequency and dominance of S. Bailii var. bailii in wines underline the importance of wine stabilization by modern physico-chemical methods.(In Slovak, English summary only)
The share of NEALKO research and development centre it Olomouc in the innovation of manufacturing program of non-alcoholic beverages.Peer-reviewed article
M. HEBELKA, M. ZBOŘIL
Kvasny Prum. 1980; 26(9): 208-210 | DOI: 10.18832/kp1980034
The authors outline the activities of NEALKO Research and Development Centre atOlomoucand its contribution to the innovation of manufacturing program of nonalcoholic beverages. Innovation is aimed in the first line at increasing the proportion of high-quality beverages with improved storage properties, development of lemonades enriched with special additives, production of more lemonades based on fruits and vegetables grown in Czechoslovakay, development of lemonades meeting all requirements of sound diet and of special sorts of lemonades.(In Czech, English summary only)