Kvasny Prumysl, 1958 (vol. 4), issue 12
Losses of spirit and production difficulties caused by contamination of yeast used for fermentation of molasses.Peer-reviewed article
J. BARTA, O. ®VÁČEK
Kvasny Prum. 1958; 4(12): 268-270 | DOI: 10.18832/kp1958033 
Bacteria belonging to the Lactobacillus familia which contaminate molasses mash in distilleries cause serious difficulties and losses of spirit. The losses, the rate of which is indicated by the increase of acidity expressed in ml of 1.0 N-NaOH in 100 ml of mash, should be determined upon the base of biochemical condition of present lactic fermentation bacteria. It is not correct to express the losses in units of acetic acid arising from ethyl alcohol. Either lactic acid alone or lactic acid, acetic acid and carbon dioxide together should be taken as a base. Contaminating bacteria disturb technological processes causing agglutination and deteriorating...
Study on submersive fermentation technology.Peer-reviewed article
B. SIKYTA, M. HEROLD, J. ©LECHTA, J. ZAJÍČEK
Kvasny Prum. 1958; 4(12): 275-278 | DOI: 10.18832/kp1958034
The construction of laboratory tanks and working procedures that proved convenient during seven years for working out of technology of several basic antibiotics is described. Over the time, these experiences were made available to others for solution of similar problems. (In Czech, English summary only)