Kvasny Prumysl, 2012 (vol. 58), issue 11-12
Yeast and its uses.Peer-reviewed article
Jana KOPECKÁ, Dagmar MATOULKOVÁ, Miroslav NĚMEC
Kvasny Prum. 2012; 58(11-12): 326-335 | DOI: 10.18832/kp2012029 
Yeasts are eukaryotic heterotrophic organisms belonging to fungi. In contrast to other eukaryotes yeasts possess thick and rigid cell wall. As a source of carbon and energy yeast can degrade sugars using two metabolic pathways: aerobic respiration and fermentation. Yeasts are used for various processes. The use of the yeast in food industry as baker's yeast, fodder yeast, for the beer, wine and spirit production is of great importance. Modern biotechnologies use yeast for the production of various substances (vitamins, enzymes, antibiotics, amino acids, proteins). It can be genetically modified to gain new and more convenient properties and to produce...
Beer-spoiling ability of lactic acid bacteria and its relation with genes horA, horC and hitA.Peer-reviewed article
Dagmar MATOULKOVÁ, Petra KUBIZNIAKOVÁ, Karel SIGLER
Kvasny Prum. 2012; 58(11-12): 336-342 | DOI: 10.18832/kp2012030
Beer-spoiling ability, survival after 14 weeks of incubation in 2 beer types under 2 temperature regimes and the presence of spoilageassociated horA, horC and hitA genes in the genome were studied in 69 strains of lactic acid bacteria. Beer spoilage was determined in 12 (48 %) of 25 strains of Lactobacillus brevis, 2 (25 %) of 8 strains of L. plantarum, 7 (26 %) of 27 strains of L. paracasei subsp. paracasei, and in 1 (33 %) of 3 strains of Leuconostoc spp. Survival in beer without adverse effects on its quality was more widely spread among the strains (L. brevis 89 %, L. plantarum 75 %, L. buchneri 100 %, L. paracasei subsp. paracasei 82 %, L. lactis...
Conflict between geographical indications and trademarks.Peer-reviewed article
Hana KELBLOVÁ
Kvasny Prum. 2012; 58(11-12): 343-349 | DOI: 10.18832/kp2012031
This article focuses on the characteristics of legislation governing product labelling with regard to their geographical origin on the Czech, community and international levels. It outlines key areas of conflict between the legal regulation governing geographical indications and trademarks. The dispute between Budějovický Budvar and Anheuser Busch is presented as a practical example of the consequences following from the lack of harmonisation of legislation on the international level. The article does not deal with a public system of labelling foodstuffs regulated primarily by Act on Foodstuffs and Tobacco Products. Within the EU, consumers may rely...
Authenticity assessment of spirit vinegar (Part II): Analysis of samples from distribution chain.Peer-reviewed article
Adéla GRÉGROVÁ, Helena ČÍŽKOVÁ, Jiří MAZÁČ, Michal VOLDŘICH
Kvasny Prum. 2012; 58(11-12): 350-354 | DOI: 10.18832/kp2012032
There were evaluated potentialities of sensory analysis, analysis of the profile and content of volatile compounds and isotopic analysis of the ratios of 13C/12C a 2H/1H to prove the spirit vinegars adulteration realized by adding synthetic acetic acid. A set of 14 samples of spirit vinegars produced by Central European producers and synthetic acetic acids was analysed. Sensory evaluation and content determination of characteristic volatile markers of fermentation (ethanol and ethylacetate) allowed us to distinguish spirit vinegar and synthetic acetic acid solutions; but in the case of mixtures neither of the methods provided statistically significant...
Quality of spring barley from testing localities in the Czech Republic, harvest 2011.Peer-reviewed article
Lenka SACHAMBULA, Vratislav PSOTA, Olga DVOŘÁČKOVÁ
Kvasny Prum. 2012; 58(11-12): 355-360 | DOI: 10.18832/kp2012033
Samples of three spring barley varieties from 21 testing localities were analyzed according to the standard ČSN 461100-5. Content of nitrogenous substances (10.1 %-11.0 %) and starch (64.7 %-65.9 %) in spring barley caryopses was favorable. Grain harvested in 2011 was bigger and of equal size. Sieving fractions over 2.5 mm varied around 96.7 %. Year 2011 was favorable in terms of barley grain quality, there was not problem with sprouting. The occurrence of admixtures was adequate and was formed mainly by the admixtures partly usable for malting (grains without hulls, grains with black tip and grains with the awn).Samples of three spring barley varieties...
Fermentation as conceived by Mendel's teacher F. Diebel in his textbook from 1835.Peer-reviewed article
Jiří ŠEBÁNEK, Vratislav PSOTA
Kvasny Prum. 2012; 58(11-12): 361-363 | DOI: 10.18832/kp2012034
This study presents the fermentation process and seed germination in the approach of F. Diebel, Mendel's teacher at Brno Philosophical Institute, in his textbook "Abhandlungen über die allgemeine und besondere Naturgeschichte, Brünn", published in 1835. This explanation coming from the days before Pasteur's discovery of yeasts brings a lot of simplifications reflecting the time of the textbook origin. These are characterized in notes added to Diebel's explanation.(In Czech, English summary only)