Kvasny Prumysl, 2015 (vol. 61), issue 6
Characterization of Technologically Utilized Saccharomyces YeastPeer-reviewed article
Katarína KRESCANKOVÁ, Jana KOPECKÁ, Miroslav NĚMEC, Dagmar MATOULKOVÁ
Kvasny Prum. 2015; 61(6): 174-185 | DOI: 10.18832/kp2015019 
Saccharomyces yeasts have been used for several thousand years in production of various fermented beverages and foods. Many ofthe technological strains have a hybrid origin and their identification is often complicated. This article is based on a diploma thesis thatfocused on the characterization of 40 selected commercially available technological (brewer’s, wine, baker’s, distillery) and type yeaststrains using molecular biological and phenotypic methods. The aim of this study was to select a method for species-specific identificationof yeast and discrimination of yeast strains according to their technological classification....
Influence of the driving medium on the gas content in beer and on beer sensorics.Not peer-reviewed article
Martin SLABÝ, Jana OL©OVSKÁ, Pavel ČEJKA
Kvasny Prum. 2015; 61(6): 186-194 | DOI: 10.18832/kp2015020
The choice of technology used for keg beer tapping has a considerable influence on his final taste and quality. The presence of oxygen has a substantial impact, causing rapid oxidative changes in draft beer that result in rapid aging, and the beer will acquire characteristic oxidative aroma and taste. When using inert driving gas, this phenomenon is suppressed but, as demonstrated in the present pilot study, the composition of the driving gas has an impact on the sensory profile of beer. The results show that the optimal ratio of nitrogen and carbon dioxide in the driving medium cannot be strictly determined since various kinds of beer and different...