Kvasny Prumysl, 1991 (vol. 37), issue 7
Problems of N-nitroso compounds.Peer-reviewed article
V. KELLNER, J. ČULÍK, L. VESELÝ, B. ©PINAR
Kvasny Prum. 1991; 37(7): 193-196 | DOI: 10.18832/kp1991020 
The problems of N-nitroso compounds (ATNC) from both the analytical standpoint as well as that of malting-brewing technology are described. The method of ATNC determination is described. Up to now 60 beers have been analysed and the concentrations found are in a range below the detection limit up to 390 μg (N-NO)/l-1.(In Czech, English summary only)
Stimulation of α-amylase production by Aspergillus oryzae CCM 8005.Peer-reviewed article
V. VOLLEK, B. ©KÁRKA, V. LUKÁČOVÁ
Kvasny Prum. 1991; 37(7): 197-198 | DOI: 10.18832/kp1991021
The effect of an addition of different vegetable and animal compounds into the culture medium on the growth and a-amylase production of Aspergillus oryzae CCM 8005 was tested. The maximum stimulation effect has soya flour and sour whay. Both compounds increase a -amylase production by 40 to 78 %. This is another way of and industrial utilization of sour whay.
Production of natural pigments by the fungus Monascus species. I. Effect of cultivation conditions on the pigment formation.Peer-reviewed article
P. JŮZLOVÁ, L. MARTÍNKOVÁ, E. UJCOVÁ
Kvasny Prum. 1991; 37(7): 199-203 | DOI: 10.18832/kp1991022
The possibilities of cultivation of the fungus Monascus sp. on different starch substrates (rice, potatoes, com starch) are compared using various fermentation procedures (surface and submerse fermentation, cultivation on solid media) and under different fermentation conditions (pH of the medium, aeration).(In Czech, English summary only)