Kvasny Prumysl, 1987 (vol. 33), issue 2
Disturbances of principal fermentation and their reasons.Peer-reviewed article
J. VENEROVÁ, P. ČEJKA
Kvasny Prum. 1987; 33(2): 33-36 | DOI: 10.18832/kp1987007 
Factors negatively affecting the course of a principal fermentation are discussed. In addition to the reasons resulting from the cell purity and physiology, contamination or bad temperature regime during the fermentation, difficulties in the principle fermentation occur due to an unsuitable composition of hopped wort. The concentration of the following compounds in hopped wort makes troubles: the low level of amino nitrogen, oxygen or trace elements and increased nitrite concentration that is toxic for the yeasts.(In Czech, English summary only)
Manometric devices for carbon dioxide measurement in beer.Peer-reviewed article
J. ŠAVEL
Kvasny Prum. 1987; 33(2): 36-39 | DOI: 10.18832/kp1987008
Common principles of device constructions for the manometric measurement of the CO2 level in beverages are described. The devices usually consist of the reaction vessel with a beverage, the gas chamber, the equipment for the CO2 evolution, the measurement of eqilibrious pressure and temperature and data evaluation. Examples of commercially manufactured devices are given.(In Czech, English summary only)
Polarographic determination of iron content and its application in a control of wine clarification.Peer-reviewed article
J. FARKAŠ, J. KOVÁČ
Kvasny Prum. 1987; 33(2): 39-42 | DOI: 10.18832/kp1987009
The following polarographic methods for the iron determination in white and red wine are described: the method using the standard, addition and the modified method using the standard addition and the modified method using a calibration curve. Using the latter method the iron determination in wine lasts from about 12 to 15 min including the evaluation. This method is quick and its accuracy is suitable for analyses in a wholesale wine manufacture, e.g. before the wine-bottling.(In Slovak, English summary only)
Effect of growth factor deficiency on intracellular level of low molecular weight components.Peer-reviewed article
V. JIRKŮ, A. ČEJKOVÁ
Kvasny Prum. 1987; 33(2): 43-46 | DOI: 10.18832/kp1987010
Effect of deficiency on intracellular level of low molecular weight components was studied by using Saccharomyces cerevisiae cells. The interaction of deficiency with the level of fructose-1,6-disposphate, glyceraldehyde-3-fosfát, dihydroxyacetone phosphate, pyruvate, acetylcoenzyme A, citrate, NAD+ and NADH + H+ was confirmed as well as significant effect of carbon source and growth phase.(In Czech, English summary only)
Automated control system for submerse fermentation of citric acid.Peer-reviewed article
J. KOČAN, L. BOHÁČIK, S. KRČMÁŘ
Kvasny Prum. 1987; 33(2): 46-50 | DOI: 10.18832/kp1987011
The technology of the citric acid production by Aspergillus niger changes from the surface growth procedure to the submerse one at present. The submerse procedure was analyzed by the help of a mathematical model. The procedure was simulated by the model using experimental results with the aim to optimalize the inflow of nitrogen source into the medium. At the end the informative description of the on-line controlled fermentation with the computer system DASOR 601 is made. The application of this system on the production fermenter of 150 m3 is in preparation in Research Institute of LIKO at present.(In Slovak, English summary only)