Kvasny Prumysl, 1983 (vol. 29), issue 6
Formation of sulphur dioxide by brewing yeasts.Peer-reviewed article
J. VERNEROVÁ, A. MIKYŠKA, G. BASAŘOVÁ
Kvasny Prum. 1983; 29(6): 121-124 | DOI: 10.18832/kp1983022 
Factors influencing the formation of sulphur dioxide during the fermentation of hopped wort are described. The effects of various strains, from the standpoint of the attenuation, of bottom brewing yeasts Saccharomyces uvarum (carbergensis), a dissolved oxygen concentration in hopped wort and an inoculum concentration on the formation were observed. The principal significance on the formation of sulphur dioxide has the yeast strain used. During the fermentation of 12% pale hopped wort under laboratory conditions the maximum formation of sulphur dioxide was observed with the strain P2 having the mean attenuation and the minimum...
Fermenters for fodder protein production in factory Kojetín.Peer-reviewed article
Z. AUNICKÝ, F. ŠTROS
Kvasny Prum. 1983; 29(6): 125-130 | DOI: 10.18832/kp1983023
A description , characteristics and efficiency of a new type of the large-scale fermenter for fodder protein production from synthetic ethanol is described. The fermenter with the volume of 200 m3 is equipped with a new type of the aeration system which permits to increase the value of oxygen transfer rate to the level of 170-180 mol O2 . m-3 . h-1. The maximum productivity of the fermenter with this oxygen transfer rate is 337 kg of the cell dry weight per hour. Also an evaluation of process parameters measured is discussed.(In Czech, English summary only)
Lytic enzymes and the possibilities of their application.Peer-reviewed article
E. GALAS, S. BIELECKI, T. ANTCZAK
Kvasny Prum. 1983; 29(6): 130-134 | DOI: 10.18832/kp1983024
Numerous methods such as autolysis, chemical and mechanical treatments, howe been used for yeast cell disruption, especially in connection with the use of single cell proteins as a human food. The major disadvantages of these methods (long reaction time, potential toxicity and high cost) are considerably eliminated by enzymatic lysis of cell walls. In this connections, this paper describes studies on the biodegradation of yeast cell walls caused by enzymes secreted into culture of Streptomyces sp. 1228. The major components of this enzymatic system are two b-1,3-glucanases, b-1,6-glucanase, chitase and peptide hydrolase. The release of intracellular...
Modern trends in technologies of continuous Champagne wine production. Part 2.Peer-reviewed article
R. VOLDŘICH, M. KAHLER, G. BASAŘOVÁ
Kvasny Prum. 1983; 29(6): 135-137 | DOI: 10.18832/kp1983025
During continuous Champagne wine production it is necessary to keep a homogenity in the individual fermenter stages to avoid a sedimentation and accumulation of yeast on the bottom of vessels. A decreased accumulation of yeasts on the bottom of vessels results in lower cell autolysis. Using lower number of fermenters in series, theChampagnewine produced had the same composition and sensoric characteristics as that produced in a classical procedure.(In Czech, English summary only)