Kvasny Prumysl, 2018 (vol. 64), issue 1
Quantification of β-glucans in Barley - ReviewPeer-reviewed article
Ondřej JIRSA, Irena SEDLÁČKOVÁ, Kateřina VACULOVÁ
Kvasny Prum. 2018; 64(1): 2-5 | DOI: 10.18832/kp201801 
The increasing interest in defining the content of β-glucans is related to the development of methods for their determination. Several methods of determination have been published. At present, the most widespread McCleary's enzymatic method is based on the specific hydrolysis of β-glucan by enzymes with β-glucanase activity and the determination of free glucose, which has become the official AACC, AOAC, and ICC method. The second most widely used method is the Flow Injection Analysis (FIA) method based on fluorescence detection of the Calcofluor complex with β-glucans. This method has become the official EBC method. In addition,...
3-MCPD Process Contaminant in MaltPeer-reviewed article
Renata MIKULÍKOVÁ, Zdeněk SVOBODA, Karolína BENEŠOVÁ, Sylvie BĚLÁKOVÁ
Kvasny Prum. 2018; 64(1): 6-9 | DOI: 10.18832/kp201802
3-MCPD (3-chloropropane-1,2-diol) is a process contaminant formed during food processing, namely protein hydrolysis. This substance can also occur in a number of foods produced without hydrolysis, e.g. thermally processed cereals (malt, bakery products). Precursors of 3 -MCPD may be endogenous lipids of cereals and chloride ions. 3-MCPD is classified as a possible human carcinogen for which a tolerable daily intake (TDI) of 2 μg/kg of body weight was established. 3-MCPD content was studied in various kinds of malt. Analysis of 3-MCPD content in malt samples was performed by gas chromatography with a mass detector. The limit of detection of 3-MCPD...
Brewing Microbiology - Kocuria (Micrococcus) and Cultivation Methods for their Detection - Part 1Peer-reviewed article
Dagmar MATOULKOVÁ, Petra KUBIZNIAKOVÁ
Kvasny Prum. 2018; 64(1): 10-13 | DOI: 10.18832/kp201804
Significant brewery species of micrococcus were reclassified to the genus Kocuria: Kocuria kristinae (previously Micrococcus kristinae) and Kocuria varians (previously Micrococcus varians). Bacteria of genus Kocuria belong to less risky microbial contaminants of beer and brewery plant. Species Kocuria kristinae may exceptionally cause beer spoilage. Significant is their misplacement for pediococci. Here we present an overview of basic morphological and physiological properties of Kocuria (Micrococcus) species and describe their harmfulness in the brewing process.
Methods of Evaluating of Sensory Assessors - Part 1Peer-reviewed article
Pavel ČEJKA, Jana OLŠOVSKÁ, Karel ŠTĚRBA, Martin SLABÝ, Tomáš VRZAL
Kvasny Prum. 2018; 64(1): 14-20 | DOI: 10.18832/kp201803
The precission and repeatability of sensory analysis is influenced by a number of physiological, psychological and genetic factors. These can be largely eliminated by appropriate selection of the assessors through their regular evaluation. Therefore, assays have been developed to define the divergence of assessor ratings from the rest of the tasting committee. This makes it possible to recognize the area that needs to be focused on in the training of assessors. The article presents specific examples of calculations to determine the degree of conformity among assessors using the ANOVA method and other statistical methods.
Contribution to the Knowledge of the Origin of Zeilithoid Production in Český RudolecPeer-reviewed article
Petr HOLUB, Milan STAREC
Kvasny Prum. 2018; 64(1): 21-28 | DOI: 10.18832/kp201805
In the middle of the 19th century, the administrator of the manor in Český Rudolec F. G. Rietsch invented a material which, by mixing it in water and fermenting it, made it possible to produce a beer of good quality even under unfavorable or difficult conditions. This invention, called Getreidestein - zeilithoid (grain stone) was patented for 15 years; subsequently it was put into practice and over two decades produced in Český Rudolec. The product was designed primarily for the production of beer on ocean liners or in remote overseas destinations, as well as for military crews and forts. Its spreading in Europe, the traditional homeland of beer, was...
Brewing-law Burghers - Part 1: History and Legal DevelopmentPeer-reviewed article
Filip VRÁNA
Kvasny Prum. 2018; 64(1): 29-34 | DOI: 10.18832/kp201806
The study summarizes the history of the brewing-law burghers in the territory of the Czech lands since the founding of the towns. The author deals primarily with the attendant legal problems; for example, he refers to the brewing law or the mile law which protected the market from competition. The first nobility-owned breweries also appeared at the turn of the 15th and 16th centuries. The associations of brewing-law burghers arose also in some places on the estates of the nobility. Josef II., who abolished the brewing in turns and the mile law, intervened in the legal conditions in the late 18th century. A community was then formed from the previously...