Kvasny Prumysl, 1966 (vol. 12), issue 1
Some problems of brewing industry in Czechoslovakia.Peer-reviewed article
V. SEKRT
Kvasny Prum. 1966; 12(1): 4-6 | DOI: 10.18832/kp1966001 
The author compares the figures of the beer production inCzechoslovakiain the 1959 - 1964 period with those in other countries known as important beer producers. The plans of further development of brewing industry inCzechoslovakiaare discussed and their specific features analysed. There will be a pronounced tendency to the concentration of brewing capacities in big breweries. New breweries will be built in regions which must be at present supplied from distant towns. New breweries will be of size securing economic production. Mathematical methods should be applied to the optimalization studies and analyses of alternative plans. The concluding paragraphs...
Microbiologic inspection in beer quality control system.Peer-reviewed article
V. BARTL
Kvasny Prum. 1966; 12(1): 7-9 | DOI: 10.18832/kp1966002
The author outlines the purpose of microbiological inspection in breweries and underlines its influence upon the quality of beer. The methods used for evaluating the quality of product and sampling technique are discussed in detail. The author maintains, that it is necessary to build a network of microbiological laboratories at breweries this being the best way to uniform and high standards of sanitary conditions, as well as high quality of beer.(In Czech, English summary only)
Nucleic acids in the cells of bakery yeast.Peer-reviewed article
J. ARPAI, D. LONGAUEROVÁ, Z. LEŠKOVÁ, J. TOMIŠOVÁ
Kvasny Prum. 1966; 12(1): 10-12 | DOI: 10.18832/kp1966003
The article deals in details with the determination of nucleic acids of the ribo - and dexoxy - groups in yeast. The changes in the level of acids and proportions of the two mentioned groups in various stages of vegetation have been studied, as also the effect of cultivating conditions and nutrition upon the content of acids. Conditions have been determined under which the concentration of the ribonucleic acids can be increased by rougly 20 %.(In Slovak, English summary only)
Taxonomy of some wine yeast and related species.Peer-reviewed article
E. MINÁRIK, A. KOCKOVÁ-KRATOCHVÍLOVÁ
Kvasny Prum. 1966; 12(1): 13-15 | DOI: 10.18832/kp1966004
A series of tests has been carried out to find out, whether technologic properties of various strains of Saccharomyces vini and related species can be used as a taxonomic criterion for their identification this being a part of taxonomic work aimed at the typification of Saccharomyces cerevisiae. Fermentation of wine differs substantially from other branches of fermentation industry in having an extremely wide range of species and strains which can be successfully employed in fermenting processes and technologic properties of yeast provide therefore no reliable base for classification. The results of test carried out with unfermented must confirm this...