Kvasny Prumysl, 1972 (vol. 18), issue 8
Practical experience with various yeast strains.Peer-reviewed article
J. ©AVEL
Kvasny Prum. 1972; 18(8): 169-171 | DOI: 10.18832/kp1972014 
The result of tests which have been carried out with five strains of yeast accord with the results published in literature in various articles dealing with the introduction of new strains into the brewing technology. Laboratory tests permit to select form a number of various strains best ones, suitable for breweries. It is recommended to take for tests standard wort from the brewery in which new strains are to be used and to compare the quality of beer produced by former strain and new one. Though the behavior of yeast in fermenting process can be predicted, the tests do not allow to evaluate the organoleptic properties of the future product and selected...
Factors contributing to the propagation of yeast in nonalcoholic beverages.Peer-reviewed article
L. ©VORCOVÁ
Kvasny Prum. 1972; 18(8): 185-187 | DOI: 10.18832/kp1972015
The results of a series of experiments confirm that temperatures in the 10 - 25°C range have no influence upon the propagation speed and maximum number of cells. The presence of oxygen and organic maters of protein character shortens - at higher temperatures - the logarithmic phase, so that transition into exponential phase is faster. Maximum value is reached sooner and maximum number of cells is by one order higher. In sweetened mineral water the propagation of yeast depends on several other factors which so far cannot be defined.(In Czech, English summary only)