Kvasny Prumysl, 1985 (vol. 31), issue 5
The use of grain hardness in quality evaluation of brewing barley.Peer-reviewed article
Z. VOŇKA, M. HLAVÁČ
Kvasny Prum. 1985; 31(5): 101-104 | DOI: 10.18832/kp1985016 
The estimation of grain hardness of barley was performed according to tests described by Brabender, Chapon and Kindlmann. A comparison of the individual treatments shows that the Brabender's test, made at the standard moisture of grain, gives the best correlation to the quality of barley. Its further advantages are the simplicity and the rapidity. A lower reliability in the extract estimation was found when the Chapton's procedure was used. The results obtained by Kindlmann's test showed the lower reliability as well as larger differences in the individual vintages.(In Czech, English summary only)
Fodder yeast production from various sugar substrates using wasteless technology.Peer-reviewed article
J. RYBÁŘOVÁ, M. RUT
Kvasny Prum. 1985; 31(5): 105-108 | DOI: 10.18832/kp1985017
The method of wasteless technology for a testing of a suitability of various sugar substrates was used. The method was based on the following procedure: yeasts were continuously cultivated at a high concentration of the biomass dry weight and then the broth was dried. The dried material was also evaluated on a base of the feeding test. This procedure is not suitable for the treatment of black syrup and molasses. Better results were obtained with raw juice, thick juice and refined sugar. Refined sugar served only as a comparative raw material. A practical use of raw juice and thick juice for fodder yeast production remain unsolved due to worse feeding...
Present state in the development of non-alcoholic beverages with increased quality and durability.Peer-reviewed article
B. SABOVÁ
Kvasny Prum. 1985; 31(5): 109-111 | DOI: 10.18832/kp1985018
A present state of the development of new non-alcoholic beverages in the Research Institute of Distilleries is described. The problems with a selection of the suitable fruit substrate, an elimination of the non-desirable sediment in a beverage and a development of new mark beverages are discussed. A complicated situation in a region of diabetic and low-energy beverages due to an insufficient quantity of sugars and suitable sweetening is mentioned. The microbial durability of these beverages can be increased using appropriate compounds for chemical conversation.(In Slovak, English summary only)
Effect of growth factor deficiency on intracellular level of enzymes.Peer-reviewed article
V. JIRKŮ, A. ČEJKOVÁ
Kvasny Prum. 1985; 31(5): 111-114 | DOI: 10.18832/kp1985019
The interaction of growth factor deficiency with intracellular level of fructose-1,6-bisphospate aldolase, glucose-6-phosphate dehydrogenase and intracellular level of proteolytic activity was studied. The effect of growth phase and different carbon source.(In Czech, English summary only)