Kvasny Prumysl, 1982 (vol. 28), issue 8
Significant factors affecting fermentation 2. Experimental results.Peer-reviewed article
H. VRTĚLOVÁ, M. NENTWICHOVÁ
Kvasny Prum. 1982; 28(8): 169-171 | DOI: 10.18832/kp1982034 
A new method used in our laboratory for an evaluation of malt exported reflects the attenuation in a plant scale. The effects influencing the attenuation were studied from the literature at first. The proper experiments comprise an observation of factors such as: the effect of barley cultivation, barley variety and that of technology on the attenuation. The results proved that this property can be positively affected by the use of higly attenuable brewing barleys which were cultivated after root-crops and cropped after their full ripening. During further treatment steeping with aeration is necessary. The whole procedure should he performed with the...
Method for an evaluation of brewing yeast physiology.Peer-reviewed article
V. GRABMÜLLER, J. HODAŇ
Kvasny Prum. 1982; 28(8): 172-173 | DOI: 10.18832/kp1982035
The paper shows a procedure for an evaluation of brewing yeasts on a base of morphological, physiological and technological properties with respect to a special application in Pilsen Brewery.(In Czech, English summary only)
Protein content of fodder yeasts grown at increased temperature.Peer-reviewed article
L. ADÁMEK, F. ŠTROS, M. RUT, J. RYBÁŘOVÁ
Kvasny Prum. 1982; 28(8): 174-176 | DOI: 10.18832/kp1982036
The effect of a culture temperature in a range of 30 - 39 °C on a content of the individual amino acids in biomass protein was tested with fodder yeasts Torulopsis ethanolitolerans 235 and Candida utilis 231. Experiments were performed in a mineral medium with synthetic ethanol as a carbon and energy source. It was found that the content of amino acids in biomass was not constant but was changed in dependence of culture conditions and the production strain used. The highest content of amino acids was found in the strain Candida utilis 231 at the culture temperature of 30 °C. With increased temperatures the content of amino acids in biomass decreased....
Identification of crystalline cloudinesses in wine and its elimination by high active metatartaric acid.Peer-reviewed article
J. FARKAŠ, A. KINTLEROVÁ
Kvasny Prum. 1982; 28(8): 176-182 | DOI: 10.18832/kp1982037
Crystalline cloudinesses were identified and methods for their detection and prediction were described. The improved procedure of metatartaric acid production was resolved and patented in Czechoslovakia. Metatartaric acid produced according to this procedure has better properties and higher inhibition activity against crystal- line cloudinesses. From this follows that an application of this acid makes possible to prolong durability of wine to 8 months or to 1 year. Metatartaric acid produced according to this procedure was called Antitartrate and was used for a stabilization of 1100 m3 of wine in factories Bratislava - Rača and Pezinok....
Structure of consumption of non-alcoholic beverages in Poland.Peer-reviewed article
T. NOWAKOWSKA-MARSZALEK
Kvasny Prum. 1982; 28(8): 182-186 | DOI: 10.18832/kp1982038
A review of the present production of non-alcoholic beverages inPolandis made. The beverages are divided into the individual groups and demands on quality are discussed. The work is supplemented by the table prepared on a base of a public inquiry performed on the wholeterritory of Poland in 1978. The public inquiry is referred to a consumption of all the non-alcoholic beverages. Also an increase in a consumption of the individual groups of non-alcoholic beverages in a period from 1961 to 1980 is shown.(In Czech, English summary only)
Genetic engineering and antibiotic production.Peer-reviewed article
P. VYSKOČIL, K. ZELENÝ
Kvasny Prum. 1982; 28(8): 186-189 | DOI: 10.18832/kp1982039
Genetic engineering methods which are at present time worked out for some metabolites and expression of their genes in bacterial cells (host) will play serious role in the antibiotics producing microorganisms in the nearest future too. Some of the possibilities for using these methods for cloning of genes in microorganisms producing antibiotics are discussed.(In Czech, English summary only)