Kvasny Prumysl, 1986 (vol. 32), issue 9
Significance of yeast strain for beer quality.Peer-reviewed article
O. BENDOVÁ, J. VERNEROVÁ
Kvasny Prum. 1986; 32(9): 201-203 | DOI: 10.18832/kp1986056 
A significance of brewing yeast properties and differences among strains are discussed in the article. The characteristics of the technologic properties that are significant for the beer production as well as the results of the evaluation of a production of metabolic by-products (higher alcohols) that affect the sensoric characteristics of beer are discussed. At the end the most progressive way in the research of brewing yeasts focused on strain preparations with specific properties using genetic manipulations are described.(In Czech, English summary only)
Calculation of carbon dioxide level from values of manometric measurement.Peer-reviewed article
J. ©AVEL
Kvasny Prum. 1986; 32(9): 203-205 | DOI: 10.18832/kp1986057
A calculation of the carbon dioxide level in beer and in saturated beverages from values of the measurement with the manometric apparatus is described in the article. Using the given formula for the carbon dioxide level in a weight percent from values of the partial pressure of CO2 and the beverage temperature is described. The plot of Henry's constant on the temperature for carbon dioxide in water in the form of the polynomic function on the fourth power is given.(In Czech, English summary only)
Possibilities to ensure wine stability at reduced SO2 content.Peer-reviewed article
E. MINÁRIK, A. VERE©
Kvasny Prum. 1986; 32(9): 205-209 | DOI: 10.18832/kp1986058
Aspects of hygiene and demands for SO2 content in wine in the same of obligatory measures of reducing the concentration of foreign substances in food by the Ministry of Health valid from January 1st, 1986, in Czechoslovakia are discussed. The role of SO2 in wine making in general and the importance of molecular H2SO3 in particular are explained. Microbiological, biochemical and technological importance of sulphur dioxide to provide stability of wine products and possibilities of reducing the content of SO2 is wines in elucidated.(In Slovak, English summary only)
Fermentor of 200 m3 with direct stirrer drive developed in research institute of chemical equipment CHEPOS for fodder yeast production.Peer-reviewed article
P. SEICHTER, L. PE©L, V. SLÁMA, O. VÁTEK, J. MAZOCH
Kvasny Prum. 1986; 32(9): 209-212 | DOI: 10.18832/kp1986059
The fermenter with high-speed stirrer drive that was developed in Research Institute of Chemical Equipment CHEPOS with the volume of 186 m3 for a production of fodder yeast from synthetic ethanol was tested during cultivations. The principal parameters of the equipment were verified in the test lasting 72 hours. The test shows that the fermenter is able to achieve 400 kg of protein per hour with the oxygen transfer rate of 536 kg.h-1 during long-time cultivations. The maximum protein production of 450 kg.h-1 can be achieved for a short-time period. The experiment with a lower fermenter filling shows the maximum oxygen...
Stability of technically pure α-amylase of Bacillus subtilis and the possibility of its increasing.Peer-reviewed article
D. ©MOGROVIČOVÁ, J. AUGUSTIN
Kvasny Prum. 1986; 32(9): 212-215 | DOI: 10.18832/kp1986060
The article deals with the cause of loss of enzymatic stability of α-amylase solution of Bacillus subtilis concentrated by ultrafiltration. The methods of stabilization of technically pure enzyme solutions in the process of storage are investigated. One of the causes of loss of enzymatic activity is proteinase activity of enzymatic preparations. The addition of anorganic salts, insoluble starch or protein solution reduced the inactivation from three to seven times.(In Slovak, English summary only)
Pilot-plant fermentation of Streptomyces nigrificans.Peer-reviewed article
K. DEMNEROVÁ, B. KRÁLOVÁ, I. ©AFAŘÍK, I. BENE©OVÁ, I. FOŘT
Kvasny Prum. 1986; 32(9): 215-217 | DOI: 10.18832/kp1986061
The optimal conditions for Streptomyces nigrificans growth, yields of glucose isomerase and protease activity, during the fermentation in mechanically agitated pilot plant fermentor were tested. Fermentations were carried out using two different frequencies of the impeller rotational speed.(In Czech, English summary only)
Bacterial heteropolysaccharide succinoglycane AR 6.Peer-reviewed article
E. ©ÍMOVÁ, V. KLEKNER, J. ŘIČICA
Kvasny Prum. 1986; 32(9): 218-219 | DOI: 10.18832/kp1986062
Agrobacterium radiobacter CCM 2704 produced extracellulare polysaccharide succinoglycane AR 6, which in its molecule contains D-glucose, D-galactose, succinic and pyruvic acids. Viscosity of its aqueous solutions is high and in dependence on temperature relatively stable.(In Czech, English summary only)