Kvasny Prumysl, 2010 (vol. 56), issue 2
Description of localities and methodology of the field experiment of the project 1M0570 (in the period of 2005 and 2007-2008).Peer-reviewed article
Jaroslava EHRENBERGEROVÁ, Radim CERKAL, Pavlína HRSTKOVÁ, Petr ELZNER, Jaroslava MARKOVÁ, Kateřina VACULOVÁ
Kvasny Prum. 2010; 56(2): 54-59 | DOI: 10.18832/kp2010005 
Field experiments with spring barley were established with the aim to obtain genetically homogenous experimental material for the solution of all activities of the Research Center for Study of Extract Compounds in Barley and Hops no. 1M0570 in all years of project period (2005-2008). The experiments were performed in two different localities: Žabčice School Farm of Mendelu in Brno and Kroměříž (Agricultural Research Institute Kroměříž, Ltd.) with a set of seven hulled malting varieties, two hull-less varieties and three hull-less lines of spring barley. The study describes weather and soil conditions and variants of chemical treatment of grouth in...
The effect of location and year on mineral content in spring barley grain.Peer-reviewed article
Kateřina VACULOVÁ, Marta BALOUNOVÁ, Radim CERKAL, Jaroslava EHRENBERGEROVÁ
Kvasny Prum. 2010; 56(2): 60-68 | DOI: 10.18832/kp2010006
The effect of location (Kroměříž, Žabčice) and year (2005, 2007 and 2008) on the content of mineral elements and basic grain chemical composition (N-substances, starch, fat, fibre) was studied in seven spring malting barley cultivars (Amulet, Bojos, Jersey, Malz, Prestige, Sebastian and Tolar), grown under a cropping system with restricted chemical treatment. Considering the requirements for the content of macro- and microelements for good growth, development and fermentation activity of brewers yeast, the best cultivars were Amulet and Prestige, cv. Bojos ranked among the cultivars with low contents of all macroelements and the lowest content of microelements...
Role of sulphur in formation of spring barley grain yield, malting quality parameters, and PDMS.Peer-reviewed article
Luděk HŘIVNA, Gregor TOMÁŠ, Viera ŠOTTNÍKOVÁ, Radim CERKAL, Pavel RYANT, Josef PROKEŠ, Tomáš RADOCH, Petra VAVROUŠOVÁ
Kvasny Prum. 2010; 56(2): 69-73 | DOI: 10.18832/kp2010007
Within the four-year small plot field trials, the effect of nitrogen fertilizers containing added sulphur on selected quality parameters of the barley grain and malt was tested. The combination of a lower nitrogen dose (30 kg.ha-1) and sulphur increased the grain yield by 0.2-0.34 t.ha-1 and when the N-dose applied alongside sulphur was higher (50 kg.ha-1), the grain yield rose by 0.1-0.2 t.ha-1. Positive impact of sulphur application on the grain quality was confirmed. Sulphur combined with a lower level of nitrogen fertilization contributed to the highest yield of the malting grain (92.5-94.2%), it also stabilized the starch content in the barley...
The relationship between β-glucanase, chitinase, and galactomannan and selected technological parameters of spring barley caryopses (Hordeum vulgare L.) and malt.Peer-reviewed article
Vratislav PSOTA, Karolína BENEŠOVÁ, Lenka SACHAMBULA, Pavla HAVLOVÁ
Kvasny Prum. 2010; 56(2): 74-78 | DOI: 10.18832/kp2010008
Activity of chitinase, β-glucanase, the enzymes participating in the defense reaction of plants against the infestation, was studied in 99 samples of barley and malt produced from it. In addition, the presence of polysaccharide galactomannan was studied using the EPS test. This polysaccharide is present in cell walls of filamentous micromycetes. β-glucan content was studied in non malted caryopses of barley and subsequently in wort. Simultaneously, malt gushing potential and PDMS level in wort were followed. Contamination of wort with filamentous micromycetes determined by the EPS test was in a very close relationship to activity of chitinase...
Determination of important barley (Hordeum vulgare) proteins by the separation methods and mass spectrometry.Peer-reviewed article
Markéta LAŠTOVIČKOVÁ, Janette BOBÁĽOVÁ
Kvasny Prum. 2010; 56(2): 79-82 | DOI: 10.18832/kp2010009
The changes of protein profile during the malting were monitored by a combination of gel electrophoresis (one-dimensional and twodimensional; 1-D, 2-D GE) and mass spectrometry. Our attention was focused on the proteomic analysis of barley proteins, which were modified during the malting and can influence the properties of beer as a final product of malting.The changes of protein profile during the malting were monitored by a combination of gel electrophoresis (one-dimensional and twodimensional; 1-D, 2-D GE) and mass spectrometry. Our attention was focused on the proteomic analysis of barley proteins, which were modified during the malting and can...
Dehydrins as stress proteins related to frost tolerance of barley.Peer-reviewed article
Ludmila HOLKOVÁ, Pavlína MIKULKOVÁ, Pavlína HRSTKOVÁ, Ilja Tom PRÁŠIL, Marta BRADÁČOVÁ, Oldřich CHLOUPEK
Kvasny Prum. 2010; 56(2): 83-87 | DOI: 10.18832/kp2010010
Dehydrins are stress proteins related to frost and dehydration tolerance. The aim of the paper was study of the polymorphism of the dehydrin genes (Dhn) in relation to the frost tolerance in barley. Primers specific for Dhn4 and Dhn7 gene sequences were used for length polymorphism analysis in 30 varieties. PCR products showed two different matrices; the first (O type sequence) was specific for six-rowed winter and intermediate varieties characterised by high frost tolerance and was typical of the Okal variety. The second type (A type sequence) was found only in two-rowed winter and spring varieties (e.g. Akcent) and was related to a lower level of...
Variability of activity of vitamin E and its isomers in a barley grain.Peer-reviewed article
Natálie BŘEZINOVÁ BELCREDI, Jaroslava EHRENBERGEROVÁ, Karolína BENEŠOVÁ, Kateřina VACULOVÁ
Kvasny Prum. 2010; 56(2): 88-92 | DOI: 10.18832/kp2010011
Antioxidant activity of vitamin E and content of its individual isomers, tocopherols and tocotrienols, were determined in the set of 12 varieties/lines of barley grain. from which Grain samples for the analyses were collected from the experiments performed in two localities - Žabčice and Kroměříž in 2005 and 2007-2008. The effect of the method used for the grouthreatment (with the application of pesticides and without pesticides) was studied in the locality of Žabčice. The experiments in the locality of Kroměříž were carried out without chemical application, i.e. without the use of the pesticides. A statistically significant effect of the varieties/lines,...
Malt quality during the post-harvest maturation of barley.Peer-reviewed article
Helena FIŠEROVÁ, Josef PROKEŠ, Alena HELÁNOVÁ, Jiří HARTMANN
Kvasny Prum. 2010; 56(2): 93-99 | DOI: 10.18832/kp2010012
Within the period following immediately after the harvest, spring barley crops cannot produce malt of good quality. The main reason of this fact is that the kernels enter into the stage of dormancy, which causes their bad and unbalanced germination. Due to this fact the relation of dormancy to qualitative parameters of produced malt and physiological condition of malting barley kernels was followed immediately after the harvest and in intervals of three and six weeks after the harvest. Production of ethylene, ethane, and carbon dioxide as well as oxygen consumption during the period of malt production was studied in six varieties of malting barley...
Yeast and stress: from the laboratory to the brewery.Peer-reviewed article
Karel SIGLER, Dagmar MATOULKOVÁ, Gabriel PETR, Miroslav DIENSTBIER, Dana GÁŠKOVÁ
Kvasny Prum. 2010; 56(2): 100-104 | DOI: 10.18832/kp2010013
Our research concerns the effects of various types of exogenously applied stress (oxidative, osmolarity and xenobiotic-induced) that can be encountered by yeast cells in the brewery on cell metabolic processes, energetics, membrane functions and structure and the function and efficacy of processes protecting the cells against the stress. These effects, and the response of cells to the stresses, can have a major influence on the technological processes and the quality of the final product. The experiments were performed both on laboratory strains in which individual types of response are easy to interpret and form a suitable basis for the processes...
Allergens in beer.Peer-reviewed article
Pavel DOSTÁLEK, Josef DVOŘÁK, Petr HULÍN
Kvasny Prum. 2010; 56(2): 105-108 | DOI: 10.18832/kp2010014
This is a study about the content of allergens in beer, namely sulphur dioxide and gluten. The sulphur dioxide content was determined by using of chronopotentiometry. None of the beers analysed contained more than 20 mg/l of sulphur dioxide and in samples of Czech beers concentrations even lower than 10 mg/l were found. The gluten determination was accomplished using immunochemical methods. The method ELISA (competitive) with the antibody R5 was the best for beer and glucose syrups because it was possible to find even low molecular fragments of prolamin. The concentrations of gluten in the beers examined were mostly lower than the proposed legislative...