Kvasny Prumysl, 1987 (vol. 33), issue 4
Effect of technology on beer foaming. Part II. Effect of raw materials and technolog.Peer-reviewed article
P. «OPKA, J. VOBORSKÝ
Kvasny Prum. 1987; 33(4): 99-102 | DOI: 10.18832/kp1987018 
The beer foaming is negatively affected with highly modificated, malts and a bad storage condition of hop. On the contrary, an addition of barley grist or wheat flour increases the foaming. Hop extract supports a foam lacing. A short mashing, a sufficient brewing without the excessive elongation of the wort boiling, a good separation of the rough sediment and a good fermentation can result in an increased content of glycoprotein and low content of lipids. Also the effects of stabilization, filtration and racking are discussed. The data from the literature are completed with personal knowledges of authors.(In Czech, English summary only)
Microbiological problems in practice.Peer-reviewed article
J. ©AVEL, M. PROKOPOVÁ
Kvasny Prum. 1987; 33(4): 102-104 | DOI: 10.18832/kp1987019
The microbiological problems of brewery with the classical equipment, i. e. with the opened fermentation vessels and without CIP are described. The mechanism of a contamination origin in the factory and possible ways for its elimination is discussed. The microbiological inspection can result in a determination of the contamination sources. However, the incorrect interpretation of results and an application of the incorrect inspection methods can lead to the bad conclusions. It is commended to use the inspection system based on the long-term period of beer stability at various places in the brewery and on the application of quick and selective microbiological...
Production from the standpoint of bioengineering calculations. I. Vinegar plant location.Peer-reviewed article
J. HRONČEK
Kvasny Prum. 1987; 33(4): 104-106 | DOI: 10.18832/kp1987020
The author describes his own method for the most appropriate place for the location of the vinegar plant.(In Slovak, English summary only)
Ethanol tolerance of yeast cell.Peer-reviewed article
V. JIRKŮ
Kvasny Prum. 1987; 33(4): 106-108 | DOI: 10.18832/kp1987021
The present understanding of the essence of ethanol tolerance in cell is base on the information obtained from biological and biochemical studies, including industrial empirical experience. In this connection, our attention is paid to the assaying and defining of ethanol tolerance, mechanism of ethanol toxicity, influence of osmotic pressure and temperature and to the genetic of ethanol tolerance.(In Czech, English summary only)
Biochemical-genetic aspects of saccharose utilization by yeast of Saccharomyces cerevisiae.Peer-reviewed article
M. OBERNAUEROVÁ, J. ©UBÍK
Kvasny Prum. 1987; 33(4): 108-110 | DOI: 10.18832/kp1987022
A brief review of biochemical properties and the genetic specification of invertase (b-D-fructofuranosidase EC 3.2.1.26) is given in the article. The organization of SUC genes family in yeast and their expression connected with glycosylation of invertase with secretion into the periplasmic space of the cell is described. Control mechanisms of the invertase expression on the level of transcription, translation, post-translation changes as well as the transport of glycosylated invertase prom the cell are discussed. At the end the invertase application and the yeasts with the invertase hyperproduction are described.(In Slovak, English summary only)
Bioreactors: II. Special reactors with mechanical agitation.Peer-reviewed article
J. PÁCA
Kvasny Prum. 1987; 33(4): 111-113 | DOI: 10.18832/kp1987023
Various types of multistage reactors, a reactor with vibro-mixing, a vacuum fermentor and various types of horizontal tubular reactors are described in this article. The principle, the maximum vessel volume and possible application are discussed with each type of reactor.(In Czech, English summary only)