Kvasny Prumysl, 1981 (vol. 27), issue 10
Intensification of beer production by one-step processing.Peer-reviewed article
H. ŠEDOVÁ, M. POLEDNÍKOVÁ, B. PARDONOVÁ, M. KAHLER
Kvasny Prum. 1981; 27(10): 218-221 | DOI: 10.18832/kp1981040 
The one-step processing of beer is advantageous compared with the classical way of production. The quality of the beer producted remains unchanged. By combining main fermentation with second fermentation in one procedure, some manufacturing difficulties of the classical technology are suppressed, e. g. insufficient level of wort fermentation and low saturation of beer with carbon dioxide, restriction of vicinal diketone precursor formation etc. Moreover, the first costs and costs are decreased. At present, assembly of two prototype tanks (a 2 500 hl capacity) in the brewery Stein (Bratislava) and of four such tanks in the brewery Saku (Talin) will...
Some problems of brewing houses.Peer-reviewed article
J. CUŘÍN, V. ČERNOHORSKÝ
Kvasny Prum. 1981; 27(10): 222-224 | DOI: 10.18832/kp1981041
Degree of malt extract utilization is strongly influenced by manner of brewing process. Research workers in the Experimental and Developing Brewing Center in Prague-Braník, have dealth with these problems for many years and they have obtained many practical notions in this recpect. Classical two-mash brewing process modified if need be, appears to be the optimal one. Use of one mash brewing process has not shown any advantage. Malt grist should be mashed jointly with the barley grist. First wort runoff should be slow, especially in the first phases of running. It is necessary to withdraw the first wart from the top of wort layer; Sparging should be...
A contribution to the problem of brewery yeast autolyzing capability.Peer-reviewed article
O. BENDOVÁ, V. KURZOVÁ
Kvasny Prum. 1981; 27(10): 225-227 | DOI: 10.18832/kp1981042
The article comprises results of study dealing with the possibility of brewery yeast strain evaluation from standpoint of their autolyzing capability. Yeast autolysis can cause formation of autolyzing flavours of the final product and decrease its biological stability. The results presented here are the first communication how this problem is solved in the Research Institute of Brewing and Malting Industry. The publication giving full details is under preparation.(In Czech, English summary only)
Activity of bakers yeast and further possibility of its increase.Peer-reviewed article
M. RYCHTERA, A. PICHOVÁ
Kvasny Prum. 1981; 27(10): 227-231 | DOI: 10.18832/kp1981043
The paper deals with some of main possibilities of increasing the activity of baker's yeasts. First of all the question aims at the optimization of composition of growth factors in cultivation media. It is supposed that growth factors deficiency induces the significant change in the level of cell lipids and can therefore affect the synthesis of main biosynthetic pathways of yeast cell. In experimental work was evaluated: biomass yield, activities of α-D-glucosidase (maltase), β-D-fructofuranosidase (saccharase, invertase) and respiration activities of yeast. The relationship among maltase activity, technological activity and α-glucoside...
The production and characteristics of microbial cellulases.Peer-reviewed article
M. GOTTVALDOVÁ
Kvasny Prum. 1981; 27(10): 232-235 | DOI: 10.18832/kp1981044
The results are reviewed of the study of cellulases which has been carried out at the Research Institute of Food Industry in Prague during recent years. By means of selection of strains producing cellulases from natural sources and their mutations, a productive strain of Trichoderma viride has been obtained. For the optimum enzyme formation, cellulose as the source of carbon and inducer, an inorganic source of nitrogen, and a relatively high concentration of phosphate are reguired. The employment of such carbon sources (derivatives of cellulose) which enable higher specific growth rates results in a decrease in the enzym production. On the other hand,...