Kvasny Prumysl, 1982 (vol. 28), issue 4
Treatment of liquid sugar in brewery.Peer-reviewed article
J. PESLER, J. ©ROGL, P. PRŮCHA
Kvasny Prum. 1982; 28(4): 73-75 | DOI: 10.18832/kp1982015 
First practical knowledges with a treatment of liquid sugar in brewery are reviewed. Two equipments for storage and dosage of liquid sugar in brewing house are described. The first one is of their own design, the second one is a construction of Strojobal Ústí nad Labem. The effect of iron content in the beer on the origin of carbonyl compounds (diacetyl) was tested. It was proved that the increased iron content in beer is not responsible for the origin of diacetyl. The utilization of liquid sugar in brewery avoid a manual labor with a sugar handling.(In Czech, English summary only)
Methods of increased fermentation efficiency and evaluation of possible controls of yeast.Peer-reviewed article
V. GRABMÜLLER
Kvasny Prum. 1982; 28(4): 75-77 | DOI: 10.18832/kp1982016
The article informs about present trends in the methods which enables to achieve an increase efficiency of beer fermentation and shows further possibilities of a technical-technological control of yeast metabolism with respect to keep a constant characteristics of the beer produced. Further information in details can be found in the original references mentioned.(In Czech, English summary only)
Biological stabilization of beer with respect to pasteurization in bottles, continuous-flow pasteurization, and sterile filtration.Peer-reviewed article
K. LORENZEN
Kvasny Prum. 1982; 28(4): 77-81 | DOI: 10.18832/kp1982017
Various technical possibilities of a treatment of fermented beer with the aim of an ensurance of biological stability are described. Long-time experiences show that about 20 Pasteurization Units (P. U.'s) are quite enough to attain biologically nondefective beer using a tunnel pasteurizer. An apparatus for a measurement of Pasteurization Units is described. From the standpoint of a biological shelf life, the short-term heating of beer is comparable with sterile filtration. An aseptical filling is necessary for both these procedures. Also microbiological control tests are larger. An economical comparison of the individual procedures show that the use...
Yeast biomass production in a multistage culture system.Peer-reviewed article
J. PÁCA
Kvasny Prum. 1982; 28(4): 82-87 | DOI: 10.18832/kp1982018
The effect of increasing ethanol concentration in the feed on the growth and physiological activity of the yeast Candida utilis was studied. The measurements of biomass, ehano1 and acetic acid concentrations, biomass yield and productivity and respiration activity were made at steady-states of continuous culture. All experiments were performed in three fermentors in series with constant values of dilution rate, temperature and pH of the medium. The maximum biomass concentration in the effluent and maximum productivity was achieved between 20 and 25 g ethanol per litre in the feed. At higher concentrations, ethanol negatively affects the coupling of...
Contribution to bioengineering analysis of data from commercial bakers yeast production.Peer-reviewed article
M. SOBOTKA, J. VOTRUBA, V. KRUMPHANZL, V. HRADEC
Kvasny Prum. 1982; 28(4): 87-89 | DOI: 10.18832/kp1982019
A mathematical model has been worked out on the basis of biomass balance. Its applicability has been controlled by an off-line design of the regulation of bakers' yeasts industrial production. A high capacity production and a high yield coefficient were given by function of regulation.(In Czech, English summary only)