Kvasny Prumysl, 1989 (vol. 35), issue 8-9
Significance of zinc in brewing technology.Peer-reviewed article
F. FRANTÍK, V. KELLNER, P. ČEJKA
Kvasny Prum. 1989; 35(8-9): 225-229 | DOI: 10.18832/kp1989030 
The knowledges of brewing properties of Zn obtained in Research Institute of Brewing and Malting Prague are review in the article. During malting the Zn content in grains increases by maximum 30 %. However, the significant increase of Zn content was observed in husks and in malting germs. 95 % of the original Zn quantity from malt and water is coagulated in spent grains. Therefore, the Zn content in hopped wort depends significantly on the Zn level in hop. Zinc is totally absorbed by yeasts already during several first hours of the fermentation. This absorption was observed even at the concentration of 5 mg Zn/l that is already toxic. On the other...
NOT AVAILABLE.Peer-reviewed article
V. MONCOĽOVÁ, J. ZEMEK
Kvasny Prum. 1989; 35(8-9): 229-232 | DOI: 10.18832/kp1989031
The application of chromolytic albumin of beef serum as a substrate in a form of tablets S-test Whole proteinase for the determination of the proteolytic activity is described. As a comparative method, the determination of primary amino groups with albumin of beer serum and 2,4,6-tri-nitro-bezensulfonic acid was used. For the determination of papain activity with S-test Whole proteinase the procedure is the same as that used for this determination with other S-tests. For the papain activity of 4.9 mkat/l the value of the variation coefficient was nk = 1.6 %.(In Slovak, English summary only)
Controlled electric motors save energy.Peer-reviewed article
J. LOOS
Kvasny Prum. 1989; 35(8-9): 233-236 | DOI: 10.18832/kp1989032
A significant quantity of an energy consumption of technological equipments can be saved if the electronic is used for the control of asynchronous electric converter of electric current. Some examples of these applications in brewing industry, especially those with automated bottlery lines are described.(In Czech, English summary only)
Biotechnologic properties of yeasts isolated for secondary fermentation of wine. Pat II. Technologic properties of isolated yeasts for wine-making.Peer-reviewed article
F. MALÍK, J. HRONČEK, V. VOLLEK, E. MORVAYOVÁ
Kvasny Prum. 1989; 35(8-9): 236-239 | DOI: 10.18832/kp1989033
The osmotolerance and the resistance to alcohol in 17 technologically significant strains of wine-making yeasts were evaluated. The course of fermentation was detected on a base of the carbon dioxide uptake. The experimental data were evaluated using statistic methods (the linear regression of linearized fermentation curves). The best osmotolerant property has been found with the strain Saccharomyces cerevisiae Tokaj 74F. The best resistance to alcohol has been found with the strain S. cerevisiae 6C isolated from South Moravia viticultural region using the autoselective effect.(In Slovak, English summary only)
Evaluation o cultivation of aerobic microorganisms in suspension flowing down on inclined plane.Peer-reviewed article
K. LÍVANSKÝ, M. KAJAN
Kvasny Prum. 1989; 35(8-9): 239-242 | DOI: 10.18832/kp1989034
The cultivation of aerobic microorganisms on external cultivation planes that are in the vegetative season utilized for the cultivation of algae is described. Under nonsuitable climatic conditions the microbial suspension has to be heated, e. g. by the low potential waste heat. From the calculations follow that the oxygen transfer rate into the microbial suspension is lower on the cultivation plane in comparison to that achieved in submerged cultivations performed in aerated bioreactors. However, the achieved oxygen transfer rate can be compared with many other aeration types used in fermentations.(In Czech, English summary only)
Fractionation of yeast biomass. IV. Isolation and treatment of lipid fraction of baker's yeast.Peer-reviewed article
J. ŠAJBIDOR, J. GREGO, E. ŠTURDÍK, R. KOLLÁR
Kvasny Prum. 1989; 35(8-9): 242-246 | DOI: 10.18832/kp1989035
The procedure for obtaining ergosterol that can be used for a preparation of vitamin d and deratization compounds is described. Further, also phospholipids can be obtained that can be used for a production of instant yeasts. This procedure is based on the extraction of sediment from autolysate with a following concentration of extract and a chilling of ergosterol from the solution of n-hexane. The procedure permits the utilization of other lipids; especially those of phospholipid fraction can be obtained by foaming from the acetone solution. The soluble fraction of autolysate can be utilized as yeast extract for food, microbial diagnostic and biotechnological...
Application of enzyme preparates in production of turbid juice and higher yields of mash pressing.Peer-reviewed article
L. RITTSTEINOVÁ
Kvasny Prum. 1989; 35(8-9): 247-250 | DOI: 10.18832/kp1989036
Enzyme applications in a production of fruit and/or vegetable beverages of the juice type have been solved. The efficiency and the optimum conditions of the effect of the polygluconate preparation obtained from the submerged culture of Trichoderma viridae were tested. The gluconate preparation has also been applied in the mixture with the pectolytic preparation (Pectofoetidin - USSR). The high efficiency of this combined preparation was experimentally confirmed. The product obtained is so called turbid juice having a high content of vitamin A and well digestive saccharides resulting from the conversion of polysaccharides of the substrate. Further,...