Kvasny Prumysl, 1981 (vol. 27), issue 1
Polish brewing industry has difficulties in procuring malting barley.Peer-reviewed article
T. GOLEBIEWSKI
Kvasny Prum. 1981; 27(1): 3-5 | DOI: 10.18832/kp1981001 
The article deals with the scale on which malting barley is grown inPolandand ith existinwg purchasing and storing methods. Purchasing organizations do not operate very efficiently and have many difficulties resulting mainly from the structure of Polish agriculture, where small, family farms still prevail. Research institutes assess technologic properties of barley and classify individual varieties. Results serve for zoning and introduction of new varieties replacing inferior ones, i. e. less prolific and less suitable for malting. The author describes both basic varieties grown at present inPolandand new ones which - as promising - will be gradually...
Sources and importance of foreign matters present in food products and especially in beer.Peer-reviewed article
G. BASAŘOVÁ
Kvasny Prum. 1981; 27(1): 6-15 | DOI: 10.18832/kp1981002
In the interest of more efficient health protection more attention is now being paid to detecting harmful residua in food products. Reliable analyses are facilatated by the development of highly sensitive instruments and new methods, so that at present it is possible to identify even trace amounts of various substances. Maximum allowed concentrations of some kinds of residua are gradually reduced by new binding regulations. For malt and beer are typical residua directly connected with the usage of chemicals in agriculture. Main contaminants are residua of insecticides containing chlorinated hydrocarbons, organic phosphates and organic compounds of...
Consumption of organic substrates by anaerobic bacteria.Peer-reviewed article
I. ČERNOCH, D. HAĽAMA, G. GOMA, I. DE LA TORRE LOZANO
Kvasny Prum. 1981; 27(1): 17-20 | DOI: 10.18832/kp1981003
Synthetic modelling medium has been used for periodic cultivation of mixed strains of anaerobic bacteria to study the production of volatile fatty acids at various temperatures, viz. 18, 35 and 40 °C, both with pH control and without it. The growth kinetics fits well the Jarovenko kinetic model (inhibition by product) μ = μm 1 / (1 + P / Kp ) With increasing temperature the maximum specific growth rate is higher. At18 °Cit is μm = 0,0117 h-1 and at 40 °C μm = 0,0217 h-1. The Kp values increased from 0,2 g/l (18 °C) to 2,7 g/l (40°C). Apparently the...
Less customary raw materials for the production of penicillin.Peer-reviewed article
V. MATELOVÁ
Kvasny Prum. 1981; 27(1): 21-22 | DOI: 10.18832/kp1981004
Leses customary sources can be substituted for sacharidic sources of carbon which are usualy applied to the production of penicillin. The article informes of these substitutions and also of a treatment of nitrogen sources from plants before a sterilization of fermentation medium. Lactose of less purity or dried sweet whey can be substituted for slowly assimilable lactose. Fructose syrup, cane sugar, unrefined cane and beet sugar, unprocessed glucose or ethanol can be substituted for fast assimilable sucrose. Nitrogen sources from plants can be eluated by water at higher pH to reach high yields of penicillin.(In Czech, English summary only)