Kvasny Prumysl, 2017 (vol. 63), issue 4
Waste Brewery and Winery Yeast as a Raw Material for Biotechnological ProductionsPeer-reviewed article
Tomáš ŘEZANKA, Andrea PALYZOVÁ, Karel SIGLER
Kvasny Prum. 2017; 63(4): 158-162 | DOI: 10.18832/kp201718 
Yeast of the genus Saccharomyces is the most commonly used organism in the production of biotechnological products, and its amount produced in the production of beer and wine is enormous. It is reported that the worldwide annual production of both beverages entails the production of more than half a million tons of yeast, calculated on dry matter, the largest production of any microorganism worldwide. For this reason, it could be used as a potential secondary raw material. In the following review, we focus on the use of waste yeast biomass, particularly in terms of its processing into biofuels, especially biodiesel. Particular attention is also...
Prenylated Flavonoids as Valuable Biologically Active Compounds from HopsPeer-reviewed article
Jakub NEŠPOR, Vojtěch HANKO, Marcel KARABÍN, Lukáš JELÍNEK, Pavel DOSTÁLEK
Kvasny Prum. 2017; 63(4): 164-172 | DOI: 10.18832/kp201719
Hop cones contain a number of important compounds, which are frequently used in the brewing industry. Recently, an increasing interest has been raised in using hops also for other purposes, particularly in the pharmaceutical industry. The group of prenylated flavonoids belongs to compounds with pharmaceutical potential. They display anticancer, cardiovascular, antioxidant, antimicrobial, anti-inflammatory and oestrogenic effects, which have a positive impact on human health. This study presents the current knowledge about the biological effects exploitable in the pharmaceutical industry.
Factors Influencing the Production of Sensory Active Substances in Brewer's and Wine YeastPeer-reviewed article
Eva VONTROBOVÁ, Jana KOPECKÁ, Gabriela ROTKOVÁ, Dagmar MATOULKOVÁ
Kvasny Prum. 2017; 63(4): 173-189 | DOI: 10.18832/kp201720
The publication focuses on brewer's and wine yeast and their role in the production of alcoholic beverages. Individual strains and yeast species differ in the structure of the genome. Numerous hybridizations led to the formation of new yeast lines, for example groups of bottom‑fermenting yeasts Saaz and Frohberg. The structure of the genome is linked with the synthesis of proteins. Proteins affect the cell's metabolic processes and their products. Therefore, yeast have a significant effect on the flavor and taste of fermented beverages. Alcohols, esters, acetaldehydes, monoterpenoids, organic acids, glycerol, vicinal diketones, or sulfur compounds...
Evaluation of α- and β-bitter Acids Content in Harvest of Czech Hops in 2016Peer-reviewed article
Alexandr MIKYŠKA, Martin DUŠEK, Marie JURKOVÁ
Kvasny Prum. 2017; 63(4): 190-198 | DOI: 10.18832/kp201721
The contents of α- and β-bitter acids from hops harvested in the Czech Republic in 2016 have been evaluated. Samples originated from all growing areas - Žatec, Úštěk and Tršice (77.3%, 10.7% and 11.9% of the hop garden areas in the Czech Republic). The tested varieties, Saaz (ŽPČ), Sládek, Premiant, Agnus, Kazbek and Saaz Late were cultivated on 87.8%, 5.6%, 3.7%, 0.8%, 0.4 and 0.9 of the harvest areas respectively. Samples were analyzed in accordance with the Analytica EBC, method 7.7 (HPLC), all results are given in weight % in dry matter. The average value of α-bitter acids in the Saaz hops (3.35%) was 1,20% (55.8% rel.) when compared...
The Princes Kinsky's Breweries of Česká Kamenice, Choceň, Rosice and Zlonice in the Second Part of 19th CenturyPeer-reviewed article
Michal HOFMAN
Kvasny Prum. 2017; 63(4): 199-205 | DOI: 10.18832/kp201723
The article describes the development of Princes Kinsky's breweries in Česká Kamenice, Choceň, Rosicích and Zlonice during second part of 19. century. On base of archive sources was possible to create an overview about theirs gradual modernization, production, raw materials consumptions and human sources. In the annex published tables enable the good comparison of over mentioned breweries.
Graduate Diploma Thesis of the Institute of Biotechnology of the Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava in 2017Not peer-reviewed article
Daniela ŠMOGROVIČOVÁ
Kvasny Prum. 2017; 63(4): 206-214
From other journalsNot peer-reviewed article
Alexandr MIKYŠKA
Kvasny Prum. 2017; 63(4): 215-224