Kvasny Prumysl, 1974 (vol. 20), issue 2
Correlation of two methods used in brewing industry for the determination of wild yeast.Peer-reviewed article
J. ©AVEL, M. PROKOPOVÁ
Kvasny Prum. 1974; 20(2): 25-27 | DOI: 10.18832/kp1974004 
The article deals with the correlation of results obtained by applying for the determination of wild yeast two different methods generally used in brewing industry, viz. Crystal violet method and monoiodo-acetic acid one. Common technique used at present is inoculation and propagation of pure strains of wild yeast in both mentioned substrates. The authors present a new method permitting to decide, whether the correlation established in the mentioned way fits the results of actual analyses. The method is based on the Lederberg replica plating technique, originally developed for the isolation of mutants. The study shows that only for a small number of...
Condensation and drying of yeast cream.Peer-reviewed article
Z. AUNICKÝ
Kvasny Prum. 1974; 20(2): 28-31 | DOI: 10.18832/kp1974005
Non-thermolyzed yeast cream can be dried in spray dries only if the dry matter content does not exceed 17%. The yeast cream with higher dry matter percentage is for spraying process not liquid enough and must be consequently thermolyzed. After thermolysis the yeast cream can be conveniently condensed in suitable evaporators and its dry matter content can be increased to 24-28%. Condensed thermolyzed cream with 24% of dry matter can be dried in spray dries. Experiments which have been carried out both on laboratory and production scale permit to recommend optimum conditions of drying process.(In Czech, English summary only)
Propagation of pure cultures of wine yeast.Peer-reviewed article
F. MALÍK
Kvasny Prum. 1974; 20(2): 32-34 | DOI: 10.18832/kp1974006
The article deals with the formation of biologic yeast mass in must. Four strains of wine yeast were used in a series of experiments, viz.: 3 strains of Saccharomyces bayanus Saccardo 1895 [Bratislava0 and 1] and one strain of Saccharomyces cerevisiae Hansen 1883 [Hliník 1]. All experiments were carried out in a laboratory fermenter of30 lcapacity. From the course of propagation started with inoculums it has been established [without taking into account the effect of alcohol] that with increasing concentration of biologic mass the propagation rate decreases. Under similar conditions [i.e. propagation from inoculums] the presence of alcohol retards...
Propagation of psychrophylous and mucoid microorganisms in sweetened non-alcoholic beverages.Peer-reviewed article
L. ©VORCOVÁ
Kvasny Prum. 1974; 20(2): 35-41 | DOI: 10.18832/kp1974007
The authoress presents the results of her study into the propagation of psychrophylous and mucoid microorganisms in sweetened medium under different conditions, viz. aerobic and anaerobic, in the presence of organic substances, and at various temperatures i.e. 1, 10,17 and 25°C. Propagation of microorganisms was observed irrespectively of the created conditions. Low temperatures protract the lag and phases of the propagation curves. Between the forms of curves for 25 and 17°Cis only slight difference, at 10 °Cmaximum level is reached by 2 days later, i.e. on the 7th day of incubation, at 1°C in the period lasting from the 5th to 13th...