Kvasny Prumysl, 2017 (vol. 63), issue 6

Nanoparticles Biosynthesized by Yeast: A Review of their applicationPeer-reviewed article

Sylvie SKALICKOVA, Mojmir BARON, Jiri SOCHOR

Kvasny Prum. 2017; 63(6): 290-292 | DOI: 10.18832/kp201727  

The green biosynthesis of nanoparticles is one of the most discussed topic of current nanotechnology. It has been estimated the plants, bacteria, yeasts or some lower organism could synthesize nanoparticles such as quantum dots, organic and inorganic based nanoparticles. Yeasts are eukaryotic microorganisms and generally, several strains play an important role in food industry due their ability to sugar fermentation. A novel approach of their use could be a production of metal nanoparticles and nanostructures via their reducing enzymes intracellularly or extracellularly. The focus of this review is the application of yeast in the green synthesis of...

The Occurrence of Mycotoxins in Beers from Retail ShopsPeer-reviewed article

Sylvie BĚLÁKOVÁ, Simona WAWROSZOVÁ, Karolína BENEŠOVÁ

Kvasny Prum. 2017; 63(6): 293-297 | DOI: 10.18832/kp201728  

In 2016, contents of mycotoxin deoxynivalenol, its metabolite deoxynivalenol-3-β-D-glucopyranoside and ochratoxin A, in beers from Czech, Polish and Slovak retail shops were studied. Totally, 30 beer samples were analyzed. Deoxynivalenol and its metabolite were determined using high performance liquid chromatography with mass detection (HPLC/MS) HPLC, and ultra-high performance liquid chromatography with fluorescence detection (UPLC/FLR) was employed for the determination of ochratoxin A. Deoxynivalenol was detected in 25 samples in the concentration range of 1.54 - 12.57 µg.l^-1 and deoxynivalenol-3-β-D-glucopyranoside was...

Alternative Methods for Shelf Life Extension of Unfiltered Beers from MicrobreweriesPeer-reviewed article

Vojtěch HANKO, Aleš POTĚŠIL, Václav POTĚŠIL, Jakub NEŠPOR, Marcel KARABÍN, Lukáš JELÍNEK, Pavel DOSTÁLEK

Kvasny Prum. 2017; 63(6): 298-306 | DOI: 10.18832/kp201729  

At present, a broad range of unfiltered beers is produced mainly by microbreweries. So far, however, no suitable method exists for ensuring extended shelf life at the industrial scale without damaging the taste. The most widespread method - pasteurization also kills brewery yeasts and, has a thermal impact on beer. This review describes the premises for ensuring effective microbial stabilization that depends particularly on proper sanitization practices. Alternative methods - the high hydrostatic in addition, processing and the pulsed electric fields processing have a minimal effect on the beer quality. These techniques were already tested under laboratory...

Brewing microbiology - Lactic Acid Bacteria and Cultivation Methods of Their Detection - Part IIIPeer-reviewed article

Petra KUBIZNIAKOVÁ, Eva VONTROBOVÁ, Tomáš VRZAL, Dagmar MATOULKOVÁ

Kvasny Prum. 2017; 63(6): 307-313 | DOI: 10.18832/kp201730  

Here we present data on the growth of 10 strains of Lactobacillus and Pediococcus species on solidified culture media, e.g. MRS agar and its various modifications, the media RakaRay, NBB, UBA, etc. The rate of formation of bacterial colonies and their size were monitored. Strains were inoculated into culture media directly from beer, in two varieties - with previous gradual adaptation to beer and without the adaptation phase. Some strains showed increased long-term survival ability in beer if the bacteria were gradually transferred to a medium with increasing concentration of beer (adaptation phase). In subsequent testing of cultivation...

Malting Quality of Spring Wheat VarietiesPeer-reviewed article

Lenka SACHAMBULA, Vratislav PSOTA, Markéta MUSILOVÁ, Vladimíra HORÁKOVÁ, Aleš PŘINOSIL, František ŠMÍD, Karolína ADÁMKOVÁ, Martin ADAM

Kvasny Prum. 2017; 63(6): 314-322 | DOI: 10.18832/kp201731  

During a three-year testing period (2013 - 2015), totally 99 samples of spring wheat (11 varieties from three testing localities) were analyzed. The basic parameters (extract, relative extract at 45 °C, diastatic power, final attenuation, friability and β-glucan content in wort as well as some special parameters) were tested. The wheat varieties provided sufficiently high extract content, the average value of this parameter was 83.5 %. Proteolytic modification given by the value of Kolbach Index was on average 35 %. Compared to barley malt, the wheat varieties had higher viscosity. The viscosity varied from 1.61 - 1.78 mPa.s and the average arabinoxilan...

Bakalářské práce absolventů studijního oboru „Biochemie a biotechnologie“ a „Biotechnologie léčiv“ obhájené na Ústavu biotechnologie Fakulty potravinářské a biochemické technologie VŠCHT Praha v akademickém roce 2016/2017Not peer-reviewed article

Jan MASÁK

Kvasny Prum. 2017; 63(6): 323-324  

From other journalsNot peer-reviewed article

Alexandr MIKYŠKA

Kvasny Prum. 2017; 63(6): 324-329  

Interpretation of General Legal Demands for Labelling of DrinksNot peer-reviewed article

Ladislav ČERNÝ

Kvasny Prum. 2017; 63(6): 330-336