Kvasny Prumysl, 1984 (vol. 30), issue 11
Reproduction of contaminant microorganisms during fermentation of beer.Peer-reviewed article
V. KURZOVÁ
Kvasny Prum. 1984; 30(11): 242-245 | DOI: 10.18832/kp1984046 
The author studied a possibility of the reproduction and growth of contaminant microorganisms in presence of the pure culture of brewing yeasts in model fermentation tests. The results showed that despite the individual groups of contaminants had different behaviour during the fermentation the number of contaminants always increased. The number of wild yeasts increases about one order during the principle fermentation and during the post-fermentation this number yet increases twice. The number of pediococci remained the same during the principle fermentation however; during the post-fermentation its number increases about one order. Significant reproduction...
Importance of thermolysis in a production and application of fodder yeast.Peer-reviewed article
M. RUT, L. ADÁMEK, F. ©TROS, J. KARNET, V. ©IMEK
Kvasny Prum. 1984; 30(11): 246-249 | DOI: 10.18832/kp1984047
The thermal treatment of the yeasts suspension is a very significant procedure in the production of fodder yeast. The thermal treatment of yeasts results in better flow characteristics of the suspension at high biomass concentrations and increases the nutrition value of the product. The consequences resulting from the bad thermal treatment are as follows: losses in the exploitation of the apparatus capacity, energy losses and an achievement of a worse quality of the product. For the evaluation of the degree of thermolysis a simple laboratory method was developed.(In Czech, English summary only)
Importance of selected wine yeasts in wine technology. 4th part. Application of active dry wine yeast in Czechoslovak wine making.Peer-reviewed article
F. MALÍK, J. MECHÁČEK, E. MINÁRIK, A. DOBO©
Kvasny Prum. 1984; 30(11): 249-253 | DOI: 10.18832/kp1984048
The final part of this paper deals with pilot-plant fermentation experiments of grape must with preparations of active dry wine yeasts in the vintage 1982 and 1983. The course and results of fermentations realized spontaneously and biologically by regulated fermentations documented the advantage of the "pure" fermentation pathway. Most of the wines fermented with pure of mixed yeast cultures may be characterized by higher level of alcohol and lower concentration of volatile acids and acetaldehyde. Sensoric evaluations of 9 test wines coming from tree wineries were all in favour of wines fermented with active dry wine yeast preparations.(In Slovak,...
Biotechnology.Peer-reviewed article
V. JIRKŮ, G. BASAŘOVÁ
Kvasny Prum. 1984; 30(11): 254-257 | DOI: 10.18832/kp1984049
Biotechnology is an area of high technology which is based upon the unique characteristics of biological materials such as microbial, plant or animal cells. In this connection, this survey article deals with basic topics which are basis of what is currently considered to be biotechnology. Current demands and problems as well as the futurological aspects are also covered here.(In Czech, English summary only)